This used to be my favorite Indian sweet. It still is but I haven't had it in years. Looking at the parwals [ pointed gourd ]in the market, I was immediately taken back to my childhood, when we used to wait for summers to arrive so that we could get this mithai /sweet. Our small little town had only one good quality sweet shop "Ambar" then, and only that shop used to make this mithai. So, many a times we would land up at Ambar only to find out that parwal ki mithahi was already over. It was such a popular item in our town.
After having moved out to Delhi for my further studies, I still craved for this.Though,Delhi has a great sweets culture, this mithai was not available there. It was one such craving that I made this mithai for the first time. It tasted good, but it didn't acquire the same colour as "Ambar shop". It was pale green. I don't think I even had a recipe, I made it the way I thought it could be made. This time around, I wanted the colour to be right too. So, I followed Chef Sanjeev Kapoor's recipe, the image of which was closest to the Ambar Shop's mithai. He has used a pinch of baking soda to get the colour, which really worked. The only thing I found a bit of problem was to check if the parwals were done. No timing is mentioned in the recipe, so when I took out after 10 minutes, it was already sligthly overdone. So,I guess next time I make,I need to taste them at regular intervals to see that it is exactly done. It should be anywhere near 5-8 mins..
So here is the recipe of Parwal ki mithai which comes from Benaras, but is very popular in Bihar.
[Recipe :Adapted from Sanjeev Kapoor ]
250 grams Parwals [Pointed Gourd] , Fresh and big
A pinch of Baking Soda
1 cup: Mawa (khoya) : How to make Khoya
1 1/2 cups Sugar
1/4 tsp Green cardamom powder
10 Almonds, chopped
10 Pistachios, chopped
1 cup Water
- Wash and peel the parwal's outer layer so that you can see the white-greenish layer. Don't worry, this white will turn green when you boil it in steps ahead. Make a slit lengthwise ,so it is open from one side and attached from all other sides. Remove all the seeds from inside.keep aside.
- For the stuffing, In a pan roast the khoya on medium heat till it becomes soft. Add half cup sugar and continue to roast till it is dryish.[ You can reduce the quantity of sugar here according to your taste].Add green cardamom powder and mix. Take it off the heat and add almonds and pistachios and mix. Transfer the mixture onto a plate and cool
- In another pan boil 1 cup sugar with one cup water to make a thin sugar syrup of 1 thread consistency.If you are familiar with another method of making syrup of 1 thread consistency follow that, as at many sites I found 1: 1/2 ratio of sugar and water. I followed a middle path.
- In another pan, heat water, add a pinch of baking soda. Add parwals and boil for two to three minutes.
- Drain and put them in the sugar syrup and cook till they soften. It will take around 8-10 minutes. Drain and cool.
- Stuff them with the khoya mixture. Sprinkle some slivered almonds and pistachio on top.
- Refrigerate for few hours and serve chilled. Can be stored for a couple of days in refrigerator.
Sending it to Aipi and Priya's Bookmark Event .
Sending this to Event celebrate sweets-stuffed sweets.