Parwal ki mithai
AI-drafted · awaiting admin review
Pointed gourd candied in syrup and stuffed with sweet khoya, an unusual sweet shop favourite in Bihar.
Region: BiharOccasion: Festivals and weddingsTime: 1 hour 15 minServes: 12 piecesVegetarian
Ingredients
- 12 tender parwal (pointed gourd)
- A pinch of baking soda
- 1½ cups sugar and 1½ cups water for syrup
- 4 green cardamoms
- 1 cup khoya (mawa), crumbled
- 3 tbsp powdered sugar
- 1 tbsp chopped pistachios and almonds
- A few saffron strands
Method
- Scrape the skin of the parwal lightly. Slit each one lengthwise on one side and scoop out the seeds.
- Boil the parwal in water with the soda for 4–5 minutes until just soft. Drain and rinse in cold water.
- Boil the sugar, water and cardamom into a thin syrup. Simmer the parwal in it for 10–12 minutes, then leave to soak for 1 hour.
- Roast the khoya lightly in a pan for 3–4 minutes. Cool and mix in the powdered sugar, nuts and saffron.
- Lift the parwal from the syrup, drain, and fill each with the khoya mixture.
- Garnish with nuts and chill before serving.
History
Parwal is a common summer vegetable in Bihar; sweet makers turned it into this stuffed sweet, also found in parts of Bengal.
Significance
Parwal ki mithai is a sweet-shop speciality, served at weddings and festive meals in Bihar.