Agra-Style Parwal ki Mithai (Stuffed Pointed Gourd Sweet)

Ingredients

• 400 grams Parwal (pointed gourd) (Choose fresh, firm, medium-sized, dark green parwals. Avoid yellowish or overripe ones.)
• 450 grams Sugar (For syrup (chashni))
• 1 cup Water (For syrup (half the amount of sugar by volume))
• 1/2 teaspoon Baking soda (To help preserve color and texture of parwal)
• 250 grams Mawa (khoya) (Fresh or frozen; crumble before use)
• 1/4 cup Powdered sugar (For filling; adjust to taste)
• 7-8 pods Green cardamom (elaichi) (Seeds powdered for filling)
• 2 tablespoons Slivered almonds (For garnish; optional)
• 2 tablespoons Slivered pistachios (For garnish; optional)

Instructions

1. Prepare Parwal

   Wash and dry the parwal. Peel off the dark green skin using a vegetable peeler. Cut each parwal lengthwise on one side, keeping the other side intact (do not split into two). Carefully scoop out and discard the seeds and pulp using a spoon or melon baller.

   Time: PT20M

2. Blanch Parwal

   Bring enough water to a boil in a large saucepan to submerge all parwal. Add 1/2 tsp baking soda. Add the prepared parwal and boil for 6-7 minutes until they lose rawness but remain firm (not mushy). Remove immediately and transfer to a bowl of cold water to stop cooking.

   Time: PT15M

   Temperature: Boiling

3. Drain and Dry Parwal

   Remove parwal from cold water. Gently squeeze to remove excess water, being careful not to break them. Set aside.

   Time: PT5M

4. Prepare Sugar Syrup (Chashni)

   In a clean pan, combine 450g sugar and 1 cup water. Heat on medium, stirring until sugar dissolves and syrup is clear. No need to check for string consistency at this stage.

   Time: PT7M

   Temperature: Medium

5. Simmer Parwal in Syrup

   Add drained parwal to the syrup. Cook on high flame for 10 minutes, stirring gently occasionally, until parwal become slightly translucent and syrup thickens to a one-thread consistency (test by dropping syrup between fingers; it should form a thin string).

   Time: PT12M

   Temperature: High

6. Cool Parwal in Syrup

   Remove pan from heat. Let parwal soak in the syrup for 30 minutes to absorb flavor and cool down.

   Time: PT30M

   Temperature: Room temperature

7. Prepare Mawa Filling

   Crumble 250g mawa. In a kadhai, roast mawa on medium heat for 6 minutes, stirring constantly, until it turns light brown and releases aroma. Remove to a bowl and let cool completely.

   Time: PT12M

   Temperature: Medium

8. Mix Filling Ingredients

   Once mawa is cool, add 1/4 cup powdered sugar and cardamom powder (from 7-8 pods). Mix well. Optionally, add finely chopped or powdered almonds, cashews, or pistachios.

   Time: PT5M

9. Stuff Parwal

   Remove parwal from syrup. Gently open each parwal and remove any excess syrup. Divide filling into equal portions (as many as parwal). Stuff each parwal with a portion of filling, pressing gently to fill the cavity.

   Time: PT15M

10. Garnish and Serve

    Arrange stuffed parwal on a plate. Garnish with slivered almonds and pistachios. Serve chilled or at room temperature.

    Time: PT4M

Nutrition Facts

Calories

280

Protein

5g

Carbohydrates

45g

Fat

9g

Fiber

2g

Ingredient Substitutions

• Instead of Parwal (pointed gourd): None
• Instead of Sugar: None
• Instead of Baking soda: Skip if unavailable, but color will be less vibrant
• Instead of Mawa (khoya): Milk powder mixed with cream, Ricotta cheese (well-drained and cooked)
• Instead of Powdered sugar: Granulated sugar, ground fine
• Instead of Green cardamom (elaichi): Cardamom powder
• Instead of Slivered almonds: Slivered pistachios, Cashews
• Instead of Slivered pistachios: Slivered almonds, Cashews

Equipment Needed

• Vegetable peeler
• Sharp knife
• Spoon or melon baller
• Large saucepan or pot
• Slotted spoon
• Mixing bowls
• Kadhai or heavy pan
• Spatula
• Plate or tray
• Small sieve or muslin cloth (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh, good-quality mawa for best flavor.
• Do not skip the cold water bath for parwal; it preserves texture and color.
• Leftover syrup can be used to make sharbat by adding lemon and water.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 10 days.

Freezer: Not recommended; texture will suffer.

Room temperature: Up to 1 day in cool weather, but best refrigerated.

Make-Ahead Tips

• Prepare mawa filling a day ahead and refrigerate.
• Stuffed parwal taste better after chilling for a few hours.
• Sugar syrup can be made in advance and stored in the fridge.