Parwal ki mithai recipe|Mawa parwal is creamy, delicious and has the perfect balance of sweetness. It looks very beautiful as it is naturally green in colour.
Making this recipe is not the big task if you follow the proper measurements and instructions. It will take around 40-45 minutes and you can even make big batch of this sweet for Diwali, Holi, Eid or on any special occasion.
Try this recipe this Diwali and let me know how it turned out.
What is mawa parwal
Mawa is reduced dry milk and parwal or parval is the vegetable which is also known as pointed gourd.
It is the sweet delicacy which is made with parwal (pointed gourd) which is pressure cooked then cooked in sugar syrup and lastly filled with mawa mixture.
This is my mother recipe and she is expert in making this sweets. It is very popular sweet in North India especially in Bihar and Uttar Pradesh.
It is super delicious and trust me you won’t realise that you’re eating any vegetable.
How to make parwal ki mithai
Pressure cook parwal
Scrape out all peel of parwal with knife, don’t remove the thick peel. you just need to to peel out its outer green skin.
Also cut the head from both the sides of parwal.
Slit it on one side and carefully remove all the seeds from inside. wash it and transfer the washed parwal to a pressure cooker then add water in it.
Pressure cook it at high flame and turn off the flame when it gets one whistle.
Let the pressure release naturally then take out parwal in a plate and poke fork in it. If the fork goes in the parwal that means it’s cooked.
Transfer the cooked parwal over a cloth or kitchen towel so that all the water is dried up. Meanwhile make mawa mixture.
Mawa mixture
In a pan add butter, grated mawa and sugar. cook the mawa at medium flame until it turns slightly pink in colour.
(Note: you can use salted or unsalted butter. I have used salted butter)
Don’t overcook it or make in golden brown.
Then add cardamom powder and chopped dry fruits of your choice. combine it nicely and transfer the mawa mixture to a plate or bowl.
Let it cool down so that it will become thick and you can easily stuff it in the parwal.
Sugar syrup
In a deep pot or patila add sugar and water.
When the sugar melts add few kesar strands in it and drop one by one parwal in it.
Cook it at medium flame for 15 to 20 minutes until the sugar syrup is soaked up by parwal.
(Note: take small size pot for making chasni or sugar syrup so that parwal can be easily dipped in sugar syrup.)
Assembling mawa parwal
Drop off excess sugar syrup from the parwal.
Now, stuff each parwal with the generous amount of mawa mixture using your hand.
Top with it kesar, rose petals, dry fruits or silver work.
Keep the mawa parwal in the refrigerator and serve it cold.
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Top tips
- Use fresh, green and long parwal (pointed gourd). It is the main ingredient in this recipe, if it is not fresh or yellow in colour you won’t get good results.
- You don’t need to remove the thick peel of parwal only scrape off it’s skin.
- Don’t pressure cook the parwal for more than one whistle otherwise it may become extra soft and you will be unable to fill it with mawa or work with it.
- I have used readymade khoya or mawa because it makes the work more easier. If you have homemade mawa then you can use that as well.
- I have not used green colour but if you want to make it more bright green then add a pinch of green food colour in the sugar syrup.
- Don’t overcook the sugar syrup add kesar and dried+cooked parwal in it just after the sugar melts.
- You can store mawa parwal for 10 days in the refrigerator and it taste best when served little cold.
- Also checkout parwal ki mithai recipe video on YouTube.
Other recipes you might like
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Recipe card
Parwal ki mithai recipe|Mawa parwal
Mawa parwal is the sweet delicacy which is made with parwal (pointed gourd) which is pressure cooker then cooked in sugar syrup and lastly filled with mawa mixture.
Ingredients
- 6 parwal (pointed gourd)
- 1 cup water
Mawa mixture
- 100 gram mawa
- 1 tablespoon butter
- 2 tablespoon sugar
- 2 chopped almonds
- 2 Chopped cashews
- 1/2 teaspoon cardamom powder
Sugar syrup
- 1/2 cup sugar
- 1/2 cup water
- 6 to 7 kesar strands
Instructions
- Scrape off the skin of 6 parwal or pointed gourd then cut the head from both the sides of parwal.
- Slit it on one side and carefully remove all the seeds from inside. wash it and transfer the washed parwal to a pressure cooker then add 1 cup water in it.
- Pressure cook it at high flame until it get 1 whistle then turn off the flame.
- Transfer the cooked parwal over a cloth or kitchen towel so that all the water is dried up. Meanwhile let’s make mawa mixture.
Mawa mixture
- In a pan add 1 tablespoon butter, 100 gram grated mawa and 2 tablespoon sugar in it.
- Cook it at medium flame until it turns slightly pink in colour.
- Then add 1/2 teaspoon cardamom powder and chopped dry fruits of your choice. combine it nicely and transfer the mawa mixture to a plate or bowl.
- Let it cool.
Chasni
- In a pot add 1/2 cup sugar and 1/2 cup water.
- Let the sugar melt. When sugar melts add few strands of kesar and cooked- dried parwal in it.
- Cook it at medium flame for 15 to 20 minutes until the sugar syrup is soaked up by parwal.
Assembling
- Drip off excess sugar syrup from the parwal. stuff each parwal with the generous amount of mawa mixture using your hand.
- Keep the mawa parwal in the refrigerator and serve it cold.
Notes
- Use fresh, green and long parwal (pointed gourd). It is the main ingredient in this recipe, if it is not fresh or yellow in colour you won’t get good results.
- You don’t need to remove the thick peel of parwal only scrape off it’s skin.
- Don’t pressure cook the parwal for more than one whistle otherwise it may become extra soft and you will be unable to fill it with mawa or work with it.
- I have used readymade khoya or mawa because it makes the work more easier. If you have homemade mawa then you can use that as well.
- I have not used green colour but if you want to make it more bright green then add a pinch of green food colour in the sugar syrup.
- Don’t overcook the sugar syrup add kesar and dried+cooked parwal in it just after the sugar melts.
- You can store mawa parwal for 10 days in the refrigerator and it taste best when served little cold.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 402Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 18mgSodium: 263mgCarbohydrates: 34gFiber: 4gSugar: 27gProtein: 12g
All information presented are intended for informational purposes only.
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