500 Gm(14-15)Pointed gourd (Parval)
300 Gm sugar
2 cups water
250 Gm khoya (Mava)
100 Gram sugar powder
15 almond fine chopped
1 tablespoon Pistachios Chopped
8 Cardamom (Pods /Seeds), peel and grind
Wash and peel the parwal
Heat some water in a pan and when the water starts to boil, put parwals in it. Let them boil for about 3-4 minutes and then turn off the heat. Cover the pan with a lid and set it aside for half an hour.
3. After half an hour, strain the water entirely from the parwals.
Cut them from the centre lengthwise. Take out the seeds carefully from the parwals.
In an another pan add water and sugar and let it boil until it forms a syrup. Stir in continuously so that the sugar gets dissolved in the water properly.
Put all the parwal in this syrup and let it for 1 hour in the syrup. Let them get sweet.
The next step is to prepare the filling. Put khoya in a deep pan and roast it on a medium flame till it turns light brown in colour. Let it cool down.
Now Add chopped almonds, pista,cardamom and sugar into the roasted khoya. Now filling is ready for stuffing
Take out the parwal from the syrup and put them on a plate. Tilt the plate so that any excess syrup drip off from the parwal.
Now stuff each parwal with the filling and press the filling with light hands so it settles down inside the parwal. Put pista
Parwal sweets is ready to be serve.