Parwal ki mithai. Bihari cuisine is predominantly vegetarian because the traditional Bihari society, influenced by Buddhist and Hindu values of non-violence, does not eat eggs, chicken, fish and other animal products. However, there is also a section who relish meat and fish dishes which is common due to the number of rivers in Bihar. Parwal sweet is an easy and delicious recipe prepared specially in North India during festivity.
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 is a dry sweet made of parwal, a gourd-like vegetable. You can have Parwal ki mithai using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Parwal ki mithai
- Prepare of Parwal.
- You need of Powdered sugar.
- Prepare of Sugar.
- Prepare of Khoya.
- Prepare of Milk powder.
- You need of Cardamom powder.
- It’s of Green food colour.
- You need of Chopped almonds and pistachios.
- It’s of Silver vark.
- You need of Water.
The shell of the parwal is filled with milk solids and then cooked. It is popular in Bihar but is also found in Uttar Pradesh and West Bengal. Ingredients for Parwal Ki Mithai Recipe 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.
Parwal ki mithai step by step
- Wash parwal. Peel, slit and deseed with knife. Boil sufficient water in a pan and add parwal and cook for 4-5 minutes.add food colour..
- In another pan boil 1 1/2 cup water add 1 cup sugar into pan. Cook until one stirring consistency..
- Remove parwal from hot water and add it in sugar syrup for 10 minutes.Cover the lid..
- For stuffing::- Take khoya in a bowl. Add powdered sugar,cardamom powder,milk powder, chopped nuts and mix well..
- Remove parwal from sugar syrup and cool slightly. Stuff the parwal with the khoya mixture. Decorate with chopped nuts and silver berk and serve. You can keep it in fridge..
Parwal is made into many savoury dishes. It is quite popular in Bihar and North India. You should try this recipe if you want to give a new twist to your regular vegetable, Parwal. Here I have come up with a dish from Bihari cuisine using pointed gourd / parwal/ potala as 'Parwal ki Mithai' or 'Stuffed Pointed Gourd Sweet'. Basically the vegetable Parwal or Pointed gourd is cored and then stuffed with a rich filling of mawa / khoya and chopped dry fruits.