Parwal Mithai

Instructions

1. 1

   Prepare the Parwal Shells

   • Wash the parwal thoroughly. Use a knife to lightly scrape the thin outer skin, but do not peel it completely.
   • Trim both ends of each parwal. Make a careful vertical slit along one side, ensuring you don't cut all the way through.
   • Gently scoop out the inner pulp and seeds using the back of a small spoon or your finger, creating hollow shells. Set aside.
2. 2

   Boil the Parwal

   • In a wide pan, bring 4 cups of water to a rolling boil.
   • Carefully add the hollowed-out parwal shells to the boiling water.
   • Cook for 8-10 minutes until they are tender enough to be pierced with a fork but still retain their shape.
   • Drain the parwal completely in a colander and set aside.
3. 3

   Make Sugar Syrup and Soak Parwal

   • In the same pan, combine 1 cup of sugar and 1/2 cup of water. Heat on medium, stirring until the sugar dissolves.
   • Bring the syrup to a boil and cook for 5-7 minutes until it reaches a 'one-string' consistency. To test, take a drop between your thumb and forefinger; a single thread should form when you pull them apart.
   • If using, stir in the pinch of green food color.
   • Add the boiled parwal shells to the hot syrup. Reduce heat to low and simmer for 6-8 minutes, allowing them to absorb the sweetness.
   • Turn off the heat and let the parwal rest in the syrup for at least 15 minutes. Then, remove them and place on a wire rack to drain excess syrup.
4. 4

   Prepare the Khoya Filling

   • While the parwal cools, heat 1 tbsp of ghee in a non-stick pan over low heat.
   • Add the crumbled khoya and sauté for 2-3 minutes until it becomes aromatic and slightly softened.
   • Turn off the heat. Add the powdered sugar, chopped almonds, chopped pistachios, and cardamom powder. Mix everything together until well combined.
   • Transfer the filling to a bowl and allow it to cool completely to room temperature.
5. 5

   Stuff, Garnish, and Chill

   • Once both the parwal shells and the khoya filling are cool, take one shell and gently stuff it with the prepared filling.
   • Repeat the process for all the remaining parwal shells.
   • Garnish the stuffed mithai with slivered pistachios and saffron strands.
   • For the best texture and flavor, chill the Parwal Mithai in the refrigerator for at least 30 minutes before serving.