The sweet made with Parwal (Pointed Gourd) is very
delicious in taste and commonly made in North India during festivals and
marriages.This recipe is one of the winners in an online
Holi Special contest for March 2013.
Ingredients
500 gm (14-15)Parwal
200 gm (1 cup) Sugar
1 cup water
For Filling
250 gms (1 1/2 cup) Khoya
50 gms (powdered) Sugar
30-35 Almonds
1 tbsp Pistachios
8 (peel and grind) Cardamom
Method
For Parwal
Buy fresh, good quality parwal from the market. Wash and peel them. Now cut the parwal from the centre lengthwise and Take out the seeds carefully, so that the shape is not affected.
Take a vessel and heat some water in it. Once the water starts to boil put the parwal into it . Let the water boil again and then boil the parwal for 2-3 minutes. Turn off the flame and cover the vessel with a lid. Leave it for half an hour. Now strain the water from the parwal and put them on a strainer or on a plate. Tilt the plate so that the entire water drips down.
Take another vessel and put sugar and water (1 cup-200 gms) in it. Let the mixture boil to make a syrup (chashni). Make a one string syrup, which is not very thick and do no settles down instantly. Put all the parwal into this syrup and boil until their colour changes. You will experience a beautiful change in the colour. Flip the side of the parwal while boiling it. Turn off the flame, cover the vessel and leave it for 1 hour in the syrup. Let them get sweet.
For Filling
Put khoya in a pan and roast it on a medium flame till it turns light pink in colour. Let it cool down. Grind almonds in the grinder and cut pistachios in long pieces. Add ground almonds, cardamom and sugar into the roasted khoya. The filling to stuff the parwal is ready.
How To Proceed
Take out the parwal from the syrup and put them on a plate. Tilt the plate so that any excess syrup drip off from the parwal.
Now stuff each parwal with the filling and Press the filling with light hands so it settles down inside the parwal. Put pistachios to decorate.
Prepare all the sweet in the same manner.
Tips
You can consume this sweet for over a week when stored in the refrigerator.
Ingredients
500 gm (14-15)Parwal
200 gm (1 cup) Sugar
1 cup water
For Filling
250 gms (1 1/2 cup) Khoya
50 gms (powdered) Sugar
30-35 Almonds
1 tbsp Pistachios
8 (peel and grind) Cardamom
Method
For Parwal
Buy fresh, good quality parwal from the market. Wash and peel them. Now cut the parwal from the centre lengthwise and Take out the seeds carefully, so that the shape is not affected.
Take a vessel and heat some water in it. Once the water starts to boil put the parwal into it . Let the water boil again and then boil the parwal for 2-3 minutes. Turn off the flame and cover the vessel with a lid. Leave it for half an hour. Now strain the water from the parwal and put them on a strainer or on a plate. Tilt the plate so that the entire water drips down.
Take another vessel and put sugar and water (1 cup-200 gms) in it. Let the mixture boil to make a syrup (chashni). Make a one string syrup, which is not very thick and do no settles down instantly. Put all the parwal into this syrup and boil until their colour changes. You will experience a beautiful change in the colour. Flip the side of the parwal while boiling it. Turn off the flame, cover the vessel and leave it for 1 hour in the syrup. Let them get sweet.
For Filling
Put khoya in a pan and roast it on a medium flame till it turns light pink in colour. Let it cool down. Grind almonds in the grinder and cut pistachios in long pieces. Add ground almonds, cardamom and sugar into the roasted khoya. The filling to stuff the parwal is ready.
How To Proceed
Take out the parwal from the syrup and put them on a plate. Tilt the plate so that any excess syrup drip off from the parwal.
Now stuff each parwal with the filling and Press the filling with light hands so it settles down inside the parwal. Put pistachios to decorate.
Prepare all the sweet in the same manner.
Tips
You can consume this sweet for over a week when stored in the refrigerator.
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