Parwal Mithai Recipe is a traditional Indian sweet made with fresh parwal (pointed gourd), sugar syrup, khoya, and aromatic cardamom. The tender parwal has a mild flavour, while the rich khoya filling gives this festive sweet a creamy and delicious taste.
Moreover, fresh Parwal Mithai has a beautiful appearance that makes it perfect for special occasions. The green parwal shells are gently cooked before they are filled with sweet khoya and chopped nuts. As a result, every bite offers a lovely combination of soft parwal, creamy filling, and crunchy dry fruits.
This homemade Parwal Mithai Recipe is especially suitable for Diwali, Holi, Raksha Bandhan, Janmashtami, and family celebrations. In addition, you can prepare it ahead of time and serve it chilled or at room temperature. Therefore, if you are looking for a traditional Indian sweet with a unique presentation, this fresh parwal sweet is worth trying.
Why You Will Love This Parwal Mithai
- First, it is a traditional Indian sweet made with fresh parwal.
- Moreover, the khoya filling makes it rich and creamy.
- In addition, cardamom and dry fruits add wonderful flavour.
- Furthermore, it looks beautiful on a festive dessert platter.
- Finally, it can be prepared at home with simple ingredients.
Ingredients for Parwal Mithai Recipe
For the Parwal
- 8–10 fresh parwal (pointed gourd)
- 1½ cups water
- 1 cup sugar
- 2–3 green cardamom pods
For the Khoya Filling
- 250 g khoya (mawa)
- 3–4 tablespoons powdered sugar
- ½ teaspoon green cardamom powder
- 2 tablespoons finely chopped almonds
- 2 tablespoons finely chopped pistachios
- 1 tablespoon chopped cashews
- 1 tablespoon desiccated coconut, optional
If you enjoy traditional homemade sweets, you may also like our [Coconut Burfi Recipe], a simple dessert made with fresh coconut, milk, sugar, and dry fruits.
Garnishing
- Chopped pistachios
- Chopped almonds
- A few saffron strands, optional
How to Make Parwal Mithai
Step 1: Prepare the Fresh Parwal
First, wash the fresh parwal thoroughly and pat them dry.
Next, gently scrape the outer skin using a peeler. Do not remove all the green skin because the parwal should retain its colour.
Make a lengthwise slit in each parwal. Then, carefully remove the seeds and soft inner portion with a small spoon.
2: Cook the Parwal
Meanwhile, bring water to a boil in a deep pan.
Add the prepared parwal and cook for about 4–5 minutes. The parwal should become slightly tender but should still hold its shape.
After that, remove the parwal and place them on a plate to cool.
3: Prepare the Sugar Syrup
Now, add sugar and water to a heavy-bottomed pan.
Bring the mixture to a gentle boil and cook until the sugar dissolves completely.
Next, add lightly crushed cardamom pods and simmer the syrup for a few minutes.
Add the cooked parwal to the syrup and simmer for another 5–7 minutes. Turn off the heat and allow the parwal to absorb the sweetness.
4: Prepare the Khoya Filling
Heat a heavy-bottomed pan on low heat.
Add khoya and cook gently for 3–4 minutes, stirring continuously.
Next, add powdered sugar and mix well. Continue cooking until the mixture becomes slightly thick.
Then, add cardamom powder, almonds, pistachios, cashews, and desiccated coconut, if using.
Mix everything well and turn off the heat. Allow the filling to cool completely.
5: Stuff the Parwal
Take one cooked parwal and gently fill its centre with the prepared khoya mixture. Repeat the process with the remaining pieces.
Finally, garnish each Parwal Mithai with chopped pistachios, almonds, and a few saffron strands.
Serving Suggestions
Parwal Mithai tastes delicious when served chilled or at room temperature. It also looks beautiful on a festive dessert platter.
You can serve this homemade sweet during:
- Diwali celebrations
- Holi
- Raksha Bandhan
- Janmashtami
- Family gatherings
- Festive dinners
For another creamy Indian dessert, try our [Rasmalai Recipe], made with soft paneer balls soaked in saffron-flavoured mil
Tips for Making Perfect
- Choose fresh, tender parwal without large or hard seeds.
- Do not overcook the parwal because it can become too soft.
- Keep the sugar syrup slightly light so the parwal does not become overly sweet.
- Always cool the khoya mixture before stuffing.
- Cook khoya on low heat to prevent it from sticking or burning.
- Refrigerate the finished sweet before serving for a firmer texture.
Frequently Asked Questions
What is Parwal Mithai?
Parwal Mithai is a traditional Indian sweet made by stuffing cooked fresh parwal with a sweet khoya and dry-fruit filling.
Can I make Parwal Mithai without khoya?
Yes. You can prepare the filling with milk powder, paneer, or a combination of coconut and dry fruits. However, khoya gives the most traditional rich texture.
Can I prepare Parwal Mithai in advance?
Yes. You can prepare it a day in advance and refrigerate it in an airtight container.
How long does Parwal Mithai stay fresh?
Because it contains khoya, it is best kept refrigerated and consumed within a few days.