Pointy Gourd dessert / parval mithai

Contributed by

Suman Rai

Pointy Gourd dessert / parval mithai

This is a traditional Indian regional sweet dish from the state of Uttar Pradesh. This dish is prepared at weddings and happy occasions in smaller towns, villages and cities of the state.
Servings 10
Prep Time 45 mins
Cook Time 20 mins


  • 500 g Pointy gourd
  • 300 g Dried whole milk
  • 50 g Cashew, almond, pistachios
  • 10 mg Green cardamom
  • 5 mg Saffron strands
  • 250 g Sugar


  • Blanch pointy gourd in hot water and de-seed by slitting in between after peeling the vegetable.
  • Prepare whole dried milk by cooking the milk on high flame until the consistency is thick and slightly creamy.
  • Add your choice of mixed dry fruits and sugar in the above mentioned quantity.
  • Drench the pointy gourd in sugar syrup for five minutes only.
  • Remove the pointy gourd and stuff the dried whole milk aka as mawa in between the veggie.
  • Garnish with saffron strands and freeze for 2 hours.
  • Serve cold and this sweet dish can stay refrigerated for up to one week.
  • Enjoy this sweet dish during summers and scorching heat!
Course: Dessert
Cuisine: Indian

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