Arre Wah! Parwal ki Mithai – The Sweet Surprise You Didn’t Know You Needed!

Namaste and Adaab to all my lovely readers! Chef Curry Do’pyaza here, ready to spice up your life with a dessert that’s both unusual and utterly delightful: Parwal ki Mithai!

For my friends in Uttar Pradesh, Bihar, and West Bengal, this sweet treat needs no introduction. You already know the magic! But for the rest of you, get ready to have your culinary world rocked.

When Do We Devour This Delightful Dish?

Parwal ki Mithai is a star during festive occasions. Think Diwali, Holi, or even just a special family gathering. It’s often made during the cooler months, especially around the time when parwal (pointed gourd) is in season. It’s a sign of good luck and prosperity, often shared with loved ones to spread sweetness and joy.

A Little Trip Down Memory Lane

The history of Parwal ki Mithai is as interesting as the sweet itself. It’s believed to have originated in Bihar, India, where pointed gourds grow abundantly. The creative cooks of the region decided to transform this humble vegetable into a decadent dessert. Over time, the recipe traveled to other parts of India, becoming a regional specialty loved for its unique taste and texture. It’s a testament to the ingenuity of Indian cuisine!

Let’s Get Cooking!

This recipe might seem a little intimidating, but trust me, it’s easier than you think. Follow my instructions carefully, and you’ll be enjoying this unique sweet in no time!

Prep Time: 20 minutes
Cooking Time: 45 minutes

Ingredients:

250 grams Parwal (Pointed Gourd) – Choose firm, green ones
1 cup Cheeni (Sugar)
1 cup Paani (Water)
1 cup Khoya (Milk Solids) – Fresh and crumbly is best!
1/4 teaspoon Elaichi Powder (Cardamom Powder) – For that aromatic touch
Few strands of Kesar (Saffron) – Soaked in warm milk
Chopped Pista (Pistachios) – For garnish

Step-by-Step Instructions:

Prep the Parwal: Gently scrape the skin of the parwal with a vegetable peeler. Make a slit lengthwise and scoop out the seeds with a small spoon. Be careful not to break the parwal!
Blanch the Parwal: Boil water in a pot. Add the parwal and blanch them for 5-7 minutes, until they are slightly tender but still firm. This helps remove any bitterness. Remove them from the water and immediately plunge them into ice water to stop the cooking process.
Make the Sugar Syrup: In a wide pan, combine the sugar and water. Bring it to a boil over medium heat, stirring until the sugar dissolves completely. Cook until the syrup reaches a slightly sticky consistency (about 5-7 minutes). A single thread consistency is perfect.
Soak the Parwal: Gently add the blanched parwal to the sugar syrup. Cook them over low heat for about 20-25 minutes, turning them occasionally, until they become translucent and well-soaked in the syrup.
Prepare the Filling: While the parwal are soaking, crumble the khoya in a bowl. Add the cardamom powder and saffron-infused milk. Mix well until everything is combined.
Fill the Parwal: Once the parwal are cool enough to handle, gently squeeze out any excess syrup. Carefully stuff each parwal with the khoya mixture.
Garnish and Serve: Arrange the stuffed parwal on a serving plate. Garnish with chopped pistachios. Serve chilled or at room temperature.

Chef Curry’s Tips for the Best Parwal ki Mithai:

Choose the Right Parwal: Look for parwal that are firm, green, and not too ripe. Overripe parwal can be too soft and mushy.
Don’t Overcook the Parwal: Blanching and soaking them in syrup should make them tender, but not fall apart.
Use Fresh Khoya: Fresh khoya will give the best flavor and texture to the filling.
Be Gentle: Handle the parwal with care throughout the process to avoid breaking them.

Cooking Variations:

Gas Stove: The recipe above is perfect for a gas stove. Just adjust the heat as needed.
Induction Stove: Use the appropriate heat settings on your induction stove to simmer the syrup and cook the parwal.
Pressure Cooker (Not Recommended): I wouldn’t recommend using a pressure cooker for this recipe, as it can easily overcook the parwal.
Oven (Not Recommended): Baking can dry out the parwal.
Microwave (Not Recommended): Microwaving can result in uneven cooking.
Air Fryer (Not Recommended): Air frying is not suitable for this recipe.
Slow Cooker/Crockpot (Not Recommended): A slow cooker is not ideal as it can make the parwal too soft.

Nutritional Information (Approximate, per serving):

Calories: 150-200
Fat: 5-7 grams
Carbohydrates: 25-30 grams
Protein: 3-5 grams

Serving Suggestions:

Serve Parwal ki Mithai as a dessert after a delicious Indian meal.
Offer it as a sweet treat during festive occasions.
Pair it with a glass of chilled milk or a cup of hot chai.
Present it as a thoughtful and unique gift to friends and family.

A Final Word from Chef Curry:

Parwal ki Mithai is more than just a dessert; it’s a celebration of Indian culinary creativity. It’s a dish that surprises and delights, and I encourage you to try making it at home. It is a sweet that you can share with your loved ones and enjoy its unique taste.

So go ahead, give this recipe a try! You won’t regret it.

Happy Cooking!

Chef Curry Do’pyaza, signing off!