Easiest Way to Diet Tasty Parwal ki mithai

Easiest Way to Diet Tasty Parwal ki mithai Delicious, fresh and tasty.

Parwal ki mithai. How To Make Parwal Ki Mithai Water- to make the syrup and boil the vegetable. Parwal Ki Mithai is a dry sweet made of parwal, a gourd-like vegetable.

Ingredients for Parwal Ki Mithai Recipe How to make Parwal Ki Mithai - A unique mithai of parwal with the stuffing of khoya in it.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Parwals (परवल), Khoya Cuisine : Bihari Course : Mithais.

You can have Parwal ki mithai using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Parwal ki mithai

1. You need 250 gm of Parwal.

2. It’s 2 cup of Sugar.

3. Prepare 1 cup of Water.

4. Prepare 2 tsp of Dry fruits chopped.

5. It’s 100 gm of Khoya.

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Parwal ki Mithai is a famous and beautiful looking dessert commonly made in East India.

Sweet and juicy parwals stuffed with creamy mawa together make a palatable dish for special and festivals.

It is easy to make and looks beautiful when garnished with saffron and dry-fruits. "Parwal ki Mithai".

Parwal ki mithai instructions

1. Wash and Peel and deseed and pulp of parwal and boil water. When water starts bubbling add parwal and cook for 4 min with the lid closed. After 4 min remove from water..

2. Now in a pan add sugar and water and heat it. When sugar dissolves add parwal to it and until colour of parwal had changed and one syrup has come upto one sting consistency. (To check one string consistency carefully take a dropout of syrup in your finger and touch the thumb. When thumb and finger is sticky and a wire has appeared between it then syrup is ready).

3. Put off the flame and let the parwal remain as it is for one hour..

4. Meanwhile take a pan add mava and sugar and some nuts. And stir continuously. Take care mava does not stick to the pan..

5. After one hour remove the parwal from the syrup and squeeze out extra syrup from the parwal carefully. And stuff parwal with the mava mixture and garnish with nuts. Ready to serve..

For this recipe, you have to boiled and soak the parwal in sugar syrup, filled with khoya and nuts stuffing.

You can serve this recipe as dessert or sweet on Diwali or any other festival season.

Parwal or parval or potol is known as pointed gourd in English and Trichosanthes dioica Parwal Ki Mithai is commonly made in North India during festivals and marriages.

It can be easily made at home and tastes delicious at the same time.

You should try this recipe if you want to give a new twist to your regular vegetable, Parwal.