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Agra-Style Parwal ki Mithai (Stuffed Pointed Gourd Sweet)
A traditional North Indian sweet from Agra, made by stuffing tender parwal (pointed gourd) with a rich, cardamom-scented mawa (khoya) filling, simmered in sugar syrup, and garnished with slivered nuts. This mithai is unique, festive, and keeps well for days.
IntermediateIndianServes 8
Printable version with shopping checklist
Source Video
1h 26m
Prep
39m
Cook
15m
Cleanup
2h 20m
Total
Cost Breakdown
Total cost:$11.75
Per serving:$1.47
Critical Success Points
- ⢠Peeling and scooping parwal without breaking them.
- ⢠Blanching parwal just enough to retain shape.
- ⢠Draining and squeezing parwal gently to avoid breakage.
- ⢠Cooking parwal in syrup to correct consistency.
- ⢠Roasting mawa properly and cooling before adding sugar.
- ⢠Stuffing parwal carefully without tearing.
Safety Warnings
- ⢠Hot syrup can cause burns; handle with care.
- ⢠Do not leave mawa unattended while roasting; it can burn quickly.
- ⢠Use caution when squeezing parwal to avoid tearing.
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