Preparation time 5 minutes
Cooking time 30 minutes
Parwal (Pointed Gourd) 250 g
Soda-bi-Carb ½ ts
Sugar 1 cup
Pineapple Essence 2 drops
Cottage Cheese (Paneer) 50 g
Condensed Milk 2 tbsp
Almond Powder 2 tbsp
Cardamom Powder Pinch
Almond chips and Pistachio Chips
Edible Silver Foil
Peel all Pointed Gourd. Cut a slit on each and remove all seeds and pulp from them.
Put 2 glassed of water in a pan to boil on high flame. When it starts to boil, add Soda-bi-Carb and Pointed Gourd. Cover the pan with a lid and cook for 3 minutes on high flame.
Take Sugar in a pan and add 1 cup of water. Put the pan on medium on flame. Stir it occasionally and make single string syrup. When syrup is ready to single string, reduce the flame to low. Drain and add cooked Pointed Gourd in this syrup and continue cooking on low flame for approx 5 minutes. Switch off the flame. Leave it for approx 1 hour.
Take all listed ingredients for Stuffing in a pan and mix well. Cook on low flame for 4-5 minutes while stirring occasionally. Leave it to cool down.
Fill each Pointed Gourd in the syrup with prepared Stuffing and arrange on a plate.
Garnish each one with Almond chips, Pistachio chips and Edible Silver Foil.
Refrigerate for at least 30 minutes.
Celebrate with Bihari Sweet…Parwal ki Mithai…