Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well.
Course Dessert
Cuisine Indian
Keyword parval ki mithai
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 5sweets
Calories 221kcal
Author Puja
Ingredients
To Cook Parval
5nosPointed gourdparwal
250gmSugar
2cupsWateror as required
For Stuffing
2ltrMilkfull cream, got 250 gm khoya
1/4cupPowdered Sugaryou can adjust as pe your taste
3Cardamompowdered
Pistato garnish
Cherrya few
Instructions
How to make Khowa
Firstly, Pour the milk into a large thick-bottomed pan and place the pan on the stovetop.
Let it boil first on a medium flame.
Now lower the flame and simmer the milk. Stirring at regular intervals.
Stir the milk with a spatula, whenever you see the frothing.
Scrape the milk solids from the sides and add them to the milk.
The milk will continue to reduce and thicken as its being simmered on a low flame.
There will be a stage when the reduced milk will resemble rabri (an Indian sweet)
Continue to simmer and stir.
At the end, when the milk has reduced much, you will notice bubbles bursting in the reduced milk.
At this stage keep stirring so that the reduced milk doesn’t get browned or burnt.
And when you see there are no bubbles in the reduced milk, it’s time to switch off the flame.
So to make mawa from milk, it took me almost 2 hours.
With a spatula, scrape the milk solids from the sides and take them out in a bowl. Let it cool down.
How to cook Parwal
Wash and scrap the parwal.
Cut them lengthwise from the centre and carefully remove the seeds from the parwals.
Heat some water in a pan and when the water starts to boil, put parwals in it. Let them boil for about 3-4 minutes and then turn off the heat. Cover the pan with a lid and set it aside for half an hour.(to make the cooking fast you can cover the lid and cook till soft)
After half an hour, strain the water entirely from the parwals.Set aside.
In another pan add water and sugar and let it boil until it forms a syrup. Stir in continuously so that the sugar gets dissolved in the water properly.
Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
How to Stuff Parwal
Grind sugar and cardamom together.
Now add this mixture to khoya and give it a nice mix.
The filling to stuff the parwal is ready. (you can also add chopped nuts, as per your choice)
Take out the parwal from the syrup and place them on a plate.
Tilt the plate so that any excess syrup drip off from the parwal.
Take the generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
Garnish with some chopped dry fruits and cherry, you can also put some silver leaf on top.
You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.
Notes
Choose the tender big sized parval for this recipe.