Parwal Ki Mithai (Stuffed Pointed Gourd in Sugar Syrup)

          Parwal or Pointed Gourd is generally used in making curry. However, in North India, especially Bihar, it is turned into an exotic stuffed sweet in sugar syrup. So this was my first try at making and I simply loved it. This is a very delicate sweet and needs to be handled with care in the process of making. 

          Parwal Ki Mithai is very popular during festivals and special occasions. Khoya or milk solid is generally used for the stuffing, however, I had to make use of paneer as the former was unavailable. So why wait for any occasion? Go ahead and give it a try in your kitchen and enjoy it chilled.

• 5-6 Parwals (Pointed Gourd)
• 100 gms. paneer (cottage cheese)
• 2 tbsp. fresh grated coconut 
• 2 tbsp. pistachio, powdered 
• 1/4 tsp. cardamom powder
• 2 tbsp. + 3/4 cup sugar
• 3/4 cup water
• 1/4 tsp. baking soda
• chopped pistachio & dry rose petals to garnish 

          Wash the parwals and pat dry. Then scrap them and make a slit lengthwise on one side. Carefully deseed them and keep aside. 

          Meanwhile for the stuffing - Heat a non-stick pan and saute the paneer, 2 tbsp. sugar, coconut and cardamom powder for a few minutes till the moisture has evaporated. Set aside to cool. Then mix the pistachio powder to it and keep aside. The stuffing is ready.

          Heat sufficient quantity of water in a saucepan. Add the baking soda (this will help retain the colour) and bring it to a boil. Drop in the parwals and simmer, covered for 2-3 minutes. Drain and keep aside. 

          To make the sugar syrup - add the sugar and water in a pan and bring it to a boil. Simmer on a medium flame till the sugar is completely dissolved.

          Add the boiled parwals in the syrup and simmer for 2-3 minutes or till it softens. Switch off the flame and keep it covered for another 5-10 minutes so that the parwals get nicely soaked in the sugar syrup. Drain completely and let it cool down.

         Then carefully stuff the parwals with the prepared stuffing and press them lightly. Garnish with chopped pistachios and dry rose petals. Refrigerate till serving time. Then enjoy.