Parval 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 ki Mithai is an Uttar Pradeshi delicacy, that is a unique sweet with stuffing of mawa and nuts.
Parwal Ki Mithai is a dry sweet made of parwal, a gourd-like vegetable. 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. You can cook Parval Ki Mithai using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Parval Ki Mithai
- It’s of parval, peeled and deseeded.
- You need of grated mawa.
- Prepare of ghee.
- You need of finely chopped dry nuts like pista, badam, kishmish.
- You need of dessicated coconut.
- It’s of powdered sugar.
- You need of sugar.
- You need of water.
- You need of saffron.
- You need of lemon juice.
- It’s of silver leaf for garnishing.
- It’s of finely chopped pistachios.
Ingredients for Parwal Ki Mithai Recipe 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 or pointed gourd is a common vegetable in the North India.
Parval Ki Mithai step by step
- In a pan combine together sugar and water, now switch on the gas and cook on medium heat for 5 minutes and add saffron strands, preserve few saffron strands for garnishing.
- Then add lemon juice, so that all the impurities are removed and it prevents from crystalization of sugar.
- Now add the peeled and deseeded parval pieces and cook on low heat, until becomes soft.
- On the other gas prepare the stuffing, heat ghee in a pan and roast the dry nuts on low heat, then add mawa and cook for 5 minutes, stirring continuously.
- Let the mixture cools down, then add dessicated coconut and powdered sugar, mix nicely, the stuffing is ready.
- On the other hand take out the parval from the sugar syrup and let them cool down too.
- Now put the stuffing in the parval pieces, by pressing it a little, so that the parval regains it's shape, prepare all the pieces like this only.
- Now arrange the ready parval ki mithai in a serving platter, garnish with chopped pistachios, silver leaf and saffron strands.
- You can keep this in the refrigerator for 3 – 4 days.
It is used in several savoury dishes. It is a seasonal vegetable and generally available around the Monsoon season. No one would be able to guess that this mithai (sweet) is made from a vegetable. 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.