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Parwal ki Mithai


Parwal (Pointed Gourd) -10
Khoa – 1/2 cup
Pistachios (pista)
Green cardamom (chhoti elaichi) – 1/2 tsp
Saffron (kesar) – Few strands
Sugar – 1.5  cup
Water – 1 cup
Sodium bicarbonate – a pinch
Kewra essence – 1-2 drops


  • For stuffing, roast khoa and add green cardamom powder, 1/2 bowl of sugar (or as per taste) and finely chopped pistachios. Roast khoa till it slightly melts.
  • Wash and peel all parwals. Make a slit on one side and scoop  seeds and pulp out of each parwal.
  • Prepare a thin sugar syrup by taking sugar and water in 1:1 ratio. Add 1-2 drops of kewra essence to the sugar syrup.
  • Add parwal in boiling water with a pinch of sodium bicarbonate for 2-3 minutes.
  • Now add parwals to the sugar syrup and cook till they soften up.
  • Stuff the parwals with khoa mix and sprinkle saffron on each parwal.
  • You can serve them cold.

Possibly Related Posts (Generated Automatically)

  1. Gulab Jamun
  2. Aaloo Parwal(Pointed Gourd) Bhujia
  3. Malpua (Indian Pancakes)
  4. Sooji Laddoo
  5. Shakkarpare (Khurrma)

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