Parwal ki Mithai
Parwal ki Mithai

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, parwal ki mithai. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Parwal sweet is an easy and delicious recipe prepared specially in North India during festivity. This simple and unique mithai of parwal is stuffed with. Parwal ki mithai is very famous and tasty Indian sweet.

Parwal ki Mithai is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Parwal ki Mithai is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook parwal ki mithai using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Parwal ki Mithai:
  1. Prepare 10-12 parwal
  2. Take 1 1/2 cup Sugar
  3. Make ready 1 1/2 cup chena
  4. Get 50 gm Sugar (powdered)
  5. Get 40-45 Almonds(chopped)
  6. Take 1 tbsp Pistachios(chopped)
  7. Prepare 8 Cardamom (peel and grind)
  8. Prepare 1/4 cup desiccated coconut

Parwal Ki Mithai is a delicious sweet made of tender cooked Pointed Gourds and Khoya stuffing. Learn how to make/prepare Parwal Ki Mithai by following this easy recipe. Parwal Ki Mithai is made in North India during festivals and marriages and is quite a popular dessert. Sweet and juicy parwal is stuffed with khoya and garnished with nuts.

Instructions to make Parwal ki Mithai:
  1. Wash and peel parwal. Now cut the parwal from the center leaving the bottom part. Do not make a deep cut, the bottom side should be joined so that it can be stuffed.Take out the seeds from the parwal carefully, so that the shape is not affected.
  2. 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 10min. 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.
  3. Take another vessel and put sugar and water in it. Let the mixture boil to make a syrup. If you want you can put two drop green Colour. 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.
  4. Put chena in a plate add chopped almonds,Pistachios, cardamom and sugar mix well. The filling to stuff the parwal is ready.
  5. 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.
  6. Now stuff each parwal with the filling and put chopped almonds over the filling. Press the filling with light hands so it settles down inside the parwal. Take desiccated coconut in a plate and roll all stuffed parwal in it. Prepare all the parwal in the same manner.
  7. Parwal ki mithai is ready to serve. You can consume this sweet for over a week when stored in the refrigerator.

It can be easily made at home. easy and simple way to make parwal ki mithai with khoya stuffing/pointed gourd sweet with ricotta cheese stuffing Music:www.bensound.com and www.melodyloops.com. Tag: How to prepare parwal or parval ki mithai, Diwali special mithai, parwal sweets, how to cook parwal ki sweets at home, homemade sweets or mithai, easy sweet recipe for festival seasons. Parwal Ki Mithai Recipe - Parwal Sweet Recipe - Pointed Gourd Sweet. Parwal ki mithai recipe - holi special parwal sweet recipe - pointed gourd sweet recipe. Read latest Parwal Ki Mithai articles, watch Parwal Ki Mithai videos and much more at NDTV Other than the parwal, the highlights of this dish are the rich mawa and dry fruits, which are stuffed in the.

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