Description
A surprising sweet hollowing the seeds of Indian cucurbitaceous veg 'Parwal' (pointed gourd), boiling down in sugar syrup to coat sweet, stuffing with sweet milk filling (Khoa).
Restaurants serving Parwal Ki Mithai
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Parwal(cucurbitaceous veg/Pointed gourd)
- Khoa(milk solids)
- Sugar
- Water
- Almonds
- Pistachios
- Cardamom
- Baking soda
Instructions
- Peel Parwal (cucurbitaceous veg), slit vertically, neatly hollow out seeds.
- Parboil in hot water with baking soda to keep vibrant green, then simmer in sugar, water, cardamom syrup until translucent and sweet-coated, cool.
- Mix Khoa (milk solids), powdered sugar, crushed almonds, pistachios into filling, stuff generously into syrup-soaked Parwal to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom
Substitutes at Japanese supermarkets
Zucchini (very difficult but as an arrangement simulating shape and texture)
Pairing
Straight tea、Black coffee
Trivia
[Hardcore] Symbolizes the chaos and depth of Indian sweets turning veg into dessert. The identity of the conspicuously vibrant green item when opening a Mithai Box during festivals like Diwali.
Eating tips & etiquette
[Unique Eating] Toss it into the mouth of a confused friend asking 'Is this a veg side?', enjoying their surprised face at the gap between the outer crisp gourd and inner super-sweet milk!
Allergen
Dairy, Tree nuts