Agra-Style Parwal ki Mithai (Stuffed Pointed Gourd Sweet)

A traditional North Indian sweet from Agra, made by stuffing tender parwal (pointed gourd) with a rich, cardamom-scented mawa (khoya) filling, simmered in sugar syrup, and garnished with slivered nuts. This mithai is unique, festive, and keeps well for days.

IntermediateIndianServes 8

Printable version with shopping checklist

Source Video
1h 26m
Prep
39m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

Total cost:$11.75
Per serving:$1.47

Critical Success Points

  • • Peeling and scooping parwal without breaking them.
  • • Blanching parwal just enough to retain shape.
  • • Draining and squeezing parwal gently to avoid breakage.
  • • Cooking parwal in syrup to correct consistency.
  • • Roasting mawa properly and cooling before adding sugar.
  • • Stuffing parwal carefully without tearing.

Safety Warnings

  • • Hot syrup can cause burns; handle with care.
  • • Do not leave mawa unattended while roasting; it can burn quickly.
  • • Use caution when squeezing parwal to avoid tearing.
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