Parwal ki mithai is quite popular in UP, around Patna and Kolkata. A humble Parwal or Pointed Gourd is exalted to next level. It's quite easy to make and can be made in advance.
I always make mawa at home, although a little time consuming but then I am sure my family is eating unadulterated stuff. So ,if making mawa at home, it's better to make it a day in advance.
I don't use any food color hence my Parwal look quite pale.
The Parwal I got were very tender so I boiled them in water for just one minute but if you feel the Parwal is hard and not done boil for 2-4 minutes. Remember, they will cook further in sugar syrup.
The sugar syrup may seem not enough but don't worry, Parwal will release water when added to hot sugar syrup. So , it works out fine and we are not left with too much of sugar syrup.
Parwal 250 gms
Milk 500 ml
Saffron strands a few
Milk powder 2 tbsp
Sugar 2 tbs
Cardamom powder 1/4 tsp
Sugar 1/ cup
Water 1/2 cup
Heat 400 ml milk in a wide pan.
Mix milk powder in the remaining milk.
Add it to boiling milk, stirring continuously so that no lumps are formed.
Add saffron .
Now reduce it till it reaches mawa consistency.
Keep stirring from time to time so that it doesn't stick to the bottom of the pan.
Add sugar and mix well.
Sugar will melt in hit mawa.
Once the mawa cools down completely, knead it well and mix in almond flakes and cardamom powder.
Wash and peel Parwal.
Now comes the tricky part.
Make a vertical slit and very carefully remove seeds.
Taking care that it doesn't break into two.
Boil water in a pan.
Add Parwal and boil for 1 minute.
Remove in a colander.
Boil sugar and water to make sugar syrup of 1 string consistency.
Add Parwal and let them boil in the sugar syrup till they are cooked.
This will take around 5-8 minutes , depending on your Parwal.
Remove them in a colander to let excess syrup drain off.
Once cooled completely, stuff them with prepared stuffing.
Garnish with pistachio flakes.
Chill them for a couple of hours before serving.