Parwal Sweet (परवल की मिठाई) The sweet made with Parwal (Pointed Gourd) is very delicious in taste and commonly made in North India, Bengal and Orissa. It is also called as portal sweet. This vegetable is used in making curries such as parwal fry’s combinations with potato, mixed vegetables, tomato. This vegetable has medicinal uses as it helps in balancing the body , high in fiber and some nutrients.
Regional Dish: North India, Bengal, Orissa
Cuisine Style: North Indian| Cooking Time 60 minutes | Take it as such | Type Sweet | Shelf Life: 6 days if refrigerated| Quantity: 6 Servings.
Appx. Nutritional values calculated for 1 serving (2nos)
Calories (220Kcals), Carbohydrates (20.5g), Protein (2.2g), Fat (2g).
- Parwal – 500 gms. (14-15)
- Baking soda ¼ tsp.
- Sugar – 300 gms. (1 1/2 cup)
Ingredients to make the Filling
- Khoya / mawa/ milk powder- 200 gms. (1 cup)
- Sugar – 50 gms. (powdered)
- Almonds – 10
- Cardamom – 3 nos powdered
- Buy fresh, good quality parwal from the market. Wash and peel them. Now cut the parwal from the center leaving the bottom part so that at one ends it is attached, in order to do stuffing.
- Take out the seeds from the parwal carefully, so that it is not broken.
- Take a vessel and heat some water in it. Once the water starts to boil put the parwal and baking soda into it and let it boil with the parwal for 2-3 minutes. Turn off the flame and cover the vessel with a lid. Leave it for 10minutes. The soda used helps in retaining the parwal color as bright green.
- Now strain the water from the parwal and squeeze excess water from parwal and set them aside.
- Take another vessel and put sugar and water (1 cup-200 gms) in it. Let the mixture boil to make a syrup (chashni)., so that the sugar is dissolved.
- Drop the boiled and cooled parwal in sugar syrup and keep cooking in it till the color of parwal changes to translucent and the sugar syrup thickens. Now take it off the stove and cover it with a lid and allow the parwal to soak and absorb all the sweet; for at least 30 minutes.
- Meanwhile we will prepare the filling to stuff the parwal. Put khoya in a pan and roast it on a medium flame till it turns light pink in color. Let it cool down. Grind 10 almonds in the grinder and add ground almonds, cardamom and sugar into the roasted khoya.
- Take out the parwal from the syrup and stuff them with the prepared filling, now the sweet is ready to be served as such or can be refrigerated and enjoyed later.
Variations: Add a pinch of green color, Add some pistachios, Just used koya for stuffing.