Recipe: Appetizing Parwal Ki Mithai

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Parwal Ki Mithai

Before you jump to Parwal Ki Mithai recipe, you may want to read this short interesting healthy tips about Find out The Truth Regarding Superfoods.

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We hope you got benefit from reading it, now let’s go back to parwal ki mithai recipe. To make parwal ki mithai you need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Parwal Ki Mithai:

  1. Get 5-6 of Parwals (Pointed Gourd).
  2. Provide 100 of gms. paneer (cottage cheese).
  3. Prepare 2 tbsp. of fresh grated coconut.
  4. Use 2 tbsp. of pistachio, powdered.
  5. Use 1/4 tsp. of cardamom powder.
  6. Prepare 2 tbsp. of + 3/4 cup sugar.
  7. Get 3/4 cup of water.
  8. You need 1/4 tsp. of baking soda.
  9. Get of chopped pistachio & dry rose petals to garnish.

Steps to make Parwal Ki Mithai:

  1. Wash the parwals and pat dry. Then scrap them and make a slit lengthwise on one side. Carefully deseed them and keep aside..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..

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