Pointed Gourd Sweets Recipe - Parwal Ki Mithai

North Indian sweet dishes have a distinct feature. Those sweets are basically made from Khoa or Mawa. So it stays longer, unlike Bengali Sweets, which are made of cottage cheese or paneer.

Today, I gonna show you how to make very popular North Indian Sweets "Parwal ki Mithai" or "Parwal Khirpuli". 
Your friends and relatives will definitely be pleased at Diwali or home parties having this beautiful sweets.

Ingredients -
10-12 Pointed Gourd (parwal)
250 g Mawa/Khoa 
100 g sugar (for filling)
250 g sugar (for syrup)

1 Tbsp chopped cashew 
1 Tbsp chopped raisin
1 Tbsp chopped pistachios
1 Tbsp chopped almond
1 tsp cardamom powder

10-12 cherry
10-12 silver leaves(Vark)

Method -
Wash and peel off Parwal skin. Make a 1/4 inch wide vertical slit down the length of the parwal. Remove that part to make a long hole. Remove seeds from inside. It' shall look like a hollow shell. 
Now, take 3 cups(600 ml) water, add 1/2 tsp baking soda.Boil the peeled off pointed gourd for about 8-10 minutes. After boiling done, the shells of parwal transformed to nice translucent color, drain water. keep aside. you may keep it inside refrigerator to wipe out extra moisture.
With 250 g sugar and 250 ml sugar make a thinner sugar syrup. put the parwals in it. 

Now make filling. Take 250 g mawa/khoa in a preheated pan. Add 100 g sugar. Mix well. Add chopped cashew, raisin, pistachios, almond 1 tsp cardamom powder. Stir and mix well to make a smooth paste. When done take out from flame. cool down to room temperature. 
Now, take out those Parwals from Sugar syrup. Fill in the stuffing. 

Garnish with chopped cashew, pistachios, almond and top with a cherry. Wrap each Parwal sweet with silver leaf or Vark.
Keep in refrigerator. 
Serve chilled.

See More -
Dudhpuli or Khirpuli