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Controversial Vegetable For Dessert: Parwal Mithai Recipe Inside Recipe

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

  • 2 nos medium-sized tender parwals (pointed gourds)
  • 125 ml Water
  • 50 g Sugar
  • 50 ml Water
  • As required For sugar syrup
  • 1.25 nos – green cardamom pods
  • As required lightly crushed
  • 1/4 tsp rose water
  • 50 g khoya/mawa
  • As required Grated
  • 1/2 tbsp Powdered sugar
  • 1/2 tbsp Finely chopped pistachios
  • 1/4 tbsp Finely chopped cashews
  • 1/4 tbsp desiccated coconut
  • As required Optional
  • As required ¼ tsp cardamom powder
  • 1/4 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

  • 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

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

MacroNutrients

  • Carbs
    50g
  • Protein
    13g
  • Fiber
    2g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    327mg
  • Iron
    3mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    75mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    344mg
  • Selenium
    30mcg
  • Zinc
    2mg
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
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Recipe By Slurrp Editorial