This time the theme for Culinary Hoppers “Blog Hop” was Sweets . So I decided to bring one of my favorite Indian sweet “Parwal ki Methai” which is not easily available in sweet shops …
Parwak ki Methai is a traditional sweet which belongs to North Indian especially from the city of Banaras ….. This unique sweet is rich, full of delight and stuffed with khoya & Very easy to make at home ..
10 OR 200 grams. Parwal Peeled , slit and seeds removed
1 cup Khoya / Mawa
1 1/2 cup Sugar , divided
1/4 tsp cardamom powder optional
1 tbs chopped Almonds optional
1 tbs Pistachios,chopped optional
2 tbs whole Milk powder
1/4 tsp Soda bicarbonate
Saffron a few strands optional
1.To make the stuffing roast the khoya on medium heat till it becomes soft.
2.Add half cup sugar and continue to roast.
3.Add cardamom powder to the khoya and mix.
4.Take it off the heat and add almonds and pistachios and mix.
5.Add milk powder and mix well.
6.Transfer the mixture onto a plate and cool.
FOR THE PARWAL
1.Wash and peel all the Parwals, then slit the parwal length wise and remove all seeds carefully with spoon, it’s shape should be intact.
2.Take water and Parwals in one pan add soda bi carb and boil for 5-6 mins, till they a little become soft.
3.Now remove the Parwal from water with slotted spoon.
4.In another pan boil the remaining sugar with one cup water to make a 1 string sugar syrup.
5.When syrup is ready put all Parwals in it and cook on low flame for 7-8 mins till they become glossy and change color a little
8.Switch off the gas and let the Parwals soak in syrup for 10-15 min.
9.Remove the parwals from syrup & once cool stuff the khoya / Mawa mixture in parwals.
10.Refrigerate for an hour or so before serving ..
Recipe adapted from Nisha Madhulika as well as Sanjeev kapoor
Do check the recipes by other taletned Culinary Hoppers at the bottom of this post ….…
1. Piyali’s Doodh pulisemolina and coconut
2. Jayashree’ Holigepeanut sweet pancakes
4. Shubha’s Lab-E-Shireen
5. Swati’s Malabi Milk Pudding
6. Padma’s Boomdi laddoo