- Parwal / Pointed gourd – 8 pc
- Sugar – 1 cup + 3 tb
- Kewra water – 2 tb
- Khoya – reduced from 500 ml milk
- Dry fruits
- Cardamom powder – ½ tb
Slit and scoop out parwal / pointed gourd (8 pc).
Boil the parwal for 10 minutes in high flame then for 5 minutes in low flame in water with a pinch of sode. Strain the parwal and let it cool.
In a pan add sugar (1 cup) and water (1/2 cup) and boil the mixture till the sugar dissolves.
Add parwal to the sugar water and simmer till the parwal changes color.
Add kewra water (2 tb) and switch off the flame. Keep the parwal in the sugar water for 12 hours.
For the stuffing – In a pan add khoya (from 500 ml milk) and sugar (3 tb). Fry for 2 minutes and add dry fruits of your choice with cardamom powder (1/2 tb). Let the mixture cool for 10 minutes.
Next remove the parwal from the sugar solution and stuff the khoya stuffing.
Serve cold with silver foil.