Parwal Mithai
A delightful and unique Indian sweet where tender pointed gourd shells are filled with a rich, nutty khoya mixture. This traditional dessert is a beautiful surprise, blending vegetable and sweet flavors in a perfect festive treat.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select tender, bright green, and uniformly sized parwal for the best texture and appearance.
- 2Be very gentle when scooping out the seeds to avoid tearing the parwal shells.
- 3Achieving a one-string consistency for the sugar syrup is crucial. If it's too thin, the mithai will be soggy; if too thick, it will crystallize.
- 4Ensure both the parwal shells and the khoya filling are completely cool before stuffing to prevent the filling from becoming greasy.
- 5For a richer, nuttier flavor, you can roast the khoya until it turns a light golden brown before adding other filling ingredients.
Adapt it for your goals.
Filling Variation
For a different texture, add 2 tablespoons of desiccated coconut to the khoya filling. You can also use a mixture of crumbled paneer and milk powder as a substitute for khoya.
Flavor InfusionFlavor Infusion
Add 1 teaspoon of rose water or a few drops of kewra essence to the sugar syrup for a beautiful floral aroma.
GarnishGarnish
For a festive look, decorate the stuffed parwal with edible silver leaf (vark) before serving.
Why this is on our healthy list.
Source of Fiber
The primary ingredient, parwal (pointed gourd), is a good source of dietary fiber, which is beneficial for digestive health.
Rich in Healthy Fats
The almonds and pistachios used in the filling provide monounsaturated fats, which are beneficial for heart health, along with protein and essential minerals.
Frequently asked questions
Parwal, also known as Pointed Gourd, is a vine vegetable popular in Indian cuisine. It has a mild flavor that allows it to absorb other flavors well, making it surprisingly suitable for desserts like this one.
