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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.
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Cost Breakdown
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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