Controversial Vegetable For Dessert: Parwal Mithai Recipe Inside Recipe

Name: Controversial Vegetable For Dessert: Parwal Mithai Recipe Inside
Total time: 50 min
Yield: 4
Cuisine: Uttar Pradesh

Recipe By Slurrp Editorial

Parwal may be more familiar sizzling in a spicy sabzi than sitting on a mithai platter, but desi kitchens have been familiar with its sweeter side for a long time. Parwal mithai turns the humble pointed gourd into an elegant, syrupy sweet, stuffed with a rich khoya filling and fragrant nuts. It might sound unusual, but one bite explains all the fuss.

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Ingredients For Controversial Vegetable For Dessert: Parwal Mithai Recipe Inside Recipe

8 nos medium-sized tender parwals (pointed gourds)
500 ml Water
200 g Sugar
200 ml Water
as required For sugar syrup
5 nos – green cardamom pods
as required lightly crushed
1 tsp rose water
200 g khoya/mawa
as required Grated
2 tbsp Powdered sugar
2 tbsp Finely chopped pistachios
1 tbsp Finely chopped cashews
1 tbsp desiccated coconut
as required Optional
as required ¼ tsp cardamom powder
1 tbsp Milk
as required if required
as required Chopped pistachios
as required slivered almonds
as required A few strands of saffron
as required Optional
as required Silver leaf (varak)
as required Optional

Directions : Controversial Vegetable For Dessert: Parwal Mithai Recipe Inside Recipe

STEP 1.Prepare your parwal first by washing and lightly scraping them, leaving some of the green skin intact for a neat appearance. Also trim the ends and make a slit lengthwise without cutting the parwal completely in half.
STEP 2.Then carefully scoop out the seeds and soft inner flesh using a small spoon. Ensure the parwals are whole so that they can hold the filling later.
STEP 3.Now, bring 500 ml water to a boil and add your prepared parwals. Cook for about 5–7 minutes, until they become tender but still hold their shape. Drain and allow them to cool completely.
STEP 4.In the meantime, combine 200 g sugar and 200 ml water in a saucepan. Add in your crushed cardamom and simmer until the sugar dissolves and the syrup becomes slightly sticky. It does not need to reach a thick, one-string consistency.
STEP 5.Then pour in the blanched parwals and simmer them gently in the syrup for 8–10 minutes, turning them carefully once or twice, so that they absorb the sweetness evenly. Remove from the syrup and set aside to cool.
STEP 6.Now, it's filling time. Place your grated khoya in a heavy-bottomed pan and cook over low heat for 3–4 minutes, stirring continuously. It should become soft and slightly glossy without browning.
STEP 7.Then take your khoya off the heat and mix in powdered sugar, pistachios, cashews, coconut if using, and cardamom powder. If the mixture feels too dry, you can add a teaspoon of milk at a time until it becomes soft enough to handle.
STEP 8.Once your parwals are cool enough to handle, gently open each slit and fill generously with the khoya mixture. Do not overstuff, as the filling can spill out while serving.
STEP 9.Finally, arrange the stuffed parwals on a serving platter. Finish with chopped pistachios, almond slivers, and saffron, or add a delicate sheet of silver leaf for a traditional mithai-shop finish.
STEP 10.Chill the parwal mithai for at least 30 minutes before serving. This allows the filling to firm up and gives the syrup-soaked parwal a pleasantly chewy, creamy texture.

Nutrition
value

525

calories per serving

30 g Fat13 g Protein50 g Carbs2 g FiberOther

Current Totals

30 g Fat
13 g Protein
50 g Carbs
2 g Fiber

MacroNutrients

Carbs
50 g
Protein
13 g
Fiber
2 g

Fats

Fat
30 g

Vitamins & Minerals

Calcium
327 mg
Iron
3 mg
Vitamin A
10 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
75 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
61 mg
Manganese
0 mg
Phosphorus
344 mg
Selenium
30 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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