Monday, August 13, 2012

Parwal Ki Mithai

This is very unusual use of a vegetable in a dessert.My husband is very found of this mithai. It is  popular in Bihar & West Bengal. Every sweet shop in Calcutta would stock this Mithai but in Delhi it is difficult to find. Whenever we go to Calcutta Dharmesh wants to have "Parwal ki mithai".When I was reading BBC Good Food,I found this recipe in that magazine.I tried this recipe today and it came out very well.

Samagri (Ingredients)
  • 250 gm Pointed gourd (parwal)
  • 2 cups Thin sugar syrup
  • A pinch of Soda bicarbonate
  • 500 gm milkcake from mithai shop
  • Almonds 12 cut length wise
  • Pistachios 12 chopped
  • A few Saffron strands (wetted with a drop of water)
  • Gold leaf (varq)

Vidhi (Direction)
  • Peel the parwal,make a slit lengthwise and remove the core.
  • Heat water in a deep pan,add pinch of soda bicarbonate and Parwal and boil for 3 to 4 minutes.  
  • Drain and put them in the thin sugar syrup and cook in a medium heat till they soften.
  • Crumble the milkcake. Add almond and pistachios to the crumbled milkcake.
  • Stuff the Stewed parwal with the milkcake mixture and chill thoroughly.
  • Garnish with saffron strands and gold leaf.


  • For thin Sugar syrup - Heat 2 1/2 cups of water with 1 cup of sugar, boil for 2 minutes.
  • You can add pinch of green color in sugar syrup while cooking parwal.

1 comment:

  1. wow, this looks like my next project in my Cooking school project. Thanks


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