By Rittwik Naskar
Parwal Ki Mithai is a North Indian dessert made with mawa stuffed pointed gourd. This unique dessert is made during festivals and auspicious ceremonies and now you can make it at home following these simple steps.
15 pointed gourds or parwal 1 cup sugar 1 cup water 250 gms khoya or mawa 100 gms powdered sugar 6-7 tbsp almond flour 1 tbsp chopped pistachios 15 g cardamom powder
Wash and peel the parwals and cut them lengthwise without splitting them completely. Use a spoon to scoop out the seeds and pulp of the parwals.
Fill a pot halfway through with tap water and boil the hollowed-out parwal for 5-6 minutes and set aside.
Prepare the sugar syrup by dissolving equal parts of sugar and water. Once the sugar dissolves completely add the parwals and let it sit in the syrup for an hour.
In a frying pan, dry roast the mawa till it changes colour, then take it off the heat and add the almond flour, powdered sugar, and cardamom powder and mix them well.
Take the parwals out of the syrup and stuff them gently with the prepared mawa filling. Garnish it with chopped pistachios on top and serve.