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PARWAL KI MITHAI

PARWAL KI MITHAI

Cooking Time

Preparation Time : 360

Cook Time : 50

Total Time : 410

Ingredients

Serves 12

  • Parwal (Pointed gourd) 1/2 kgs

  • Limestone (chuna) 1 tbsp

  • Sugar 1/2 kgs

  • Green food colour liquid one 1/4 tsp

  • Rose essence 1/2 tsp

  • Milk 1 tbsp

  • FOR STUFFING-Mava -without sugar 400 gms

  • Almonds blanched n chopped 12 nos

  • Walnuts chopped 10 nos

  • Cashewnuts chopped 10 nos

  • Tutti - fruity 1 tbsp

  • Green cardamom powder 1/2 tsp

  • Silver foil 10 nos

Directions

  • 01

    Peel off parwal's thick skin with potato - pillar

  • 02

    Cut parwal's stomach lengthwise but not into two pieces

  • 03

    Scoop out seeds inside from parwal very carefully so it shouldn't break into pieces

  • 04

    If anyone break don't be disappointed we can use it in place of tutti - fruity

  • 05

    Wash these deseed parwals very carefully

  • 06

    Take a large n deep pot

  • 07

    Fill it with plain water and mix limestone in water properly

  • 08

    Drop all parwals in this water and keep it overnight or atleast 6 hours

  • 09

    Next day take out from limestone warer

  • 10

    Wash it atleast 3 times very carefully with fresh plain water

  • 11

    Keep it in a strainer

  • 12

    Take a heavy bottom deep pot

  • 13

    Add 1/2 kg sugar and 1/2 liter water, food colour, milk and boil on high flame

  • 14

    Clean sugar sirup in -between

  • 15

    After 10 min,add all parwals in this sirup and cook on low heat till cooked properly

  • 16

    Stir several times to save from brun

  • 17

    It will take almost 45 min

  • 18

    to well cooked

  • 19

    Just for checking take out one piece from sirup

  • 20

    If it is looking shinny and crunchy then it's done

  • 21

    Now add Rose essence and cook for another 2 min

  • 22

    Switch off gas stove and leave as it is for 5 minutes

  • 23

    With help of a tounge take out all pieces from sirup and keep it in a plate so that extra sirup would be drain

  • 24

    Cool it down naturally

  • 25

    Fry mava in a heavy bottom pan on low heat till colour changed not more than 10 min

  • 26

    Stir and cool it down

  • 27

    Mix all dry fruits, tutti - fruity (finely chopped broken parwal's pieces if there), cardamom powder nicely

  • 28

    Fill all pieces with the help of spoon very carefully

  • 29

    Coat silver foil on each piece of sweets

  • 30

    You can serve it as it is / cut into 2 pieces/ bite size as per your choice

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