Saturday, September 29, 2012

Parwal Ki miThai

Hey,

This time m gonna back again with a bihari recipe. As always, my Bihar connection is getting stronger, and so in no way, can i bid adieu to all things bihari. This recipe i made a month or two back, for a group of friends. And they loved it. But, while making this recipe i was solely missing the most imp bihari of my life. I am sure, owing to his sweet tooth, he would have just loved it.

This recipe is easy. What i was worried about in the begining, was its vegetable taste. But after soaking it in sugar syrup for sometime, these green babies lost their rawness and were yum!!! And trust me, once you get past your initial skepticism about using a green veggie as a dessert, you will fall in love with it.

INGREDIANTS


  • Parwal....................................................500g
  • Thin sugar syrup......................................6 cups
  • Khoya....................................................2 cups, grated
  • Sugar......................................................1 cup
  • Green cardamom powder........................1/2 tsp
  • Almonds & pistachios.............................. a handful, chopped


METHOD
After the Parwal has come out from the sugar syrup

The stuffing looks like this


After the Parwals have been stuffed with the khoya mixture



  • Peel the parwal, make a slit lengthwise and remove the core.
  • Blanch in hot water for 2-3mins. Cook the parwal in sugar syrup till it becomes soft. (at this stage, they are very delicate, so be careful while handling them).
  • To make the stuffing: In a heavy bottomed pan, saute the khoya on medium heat till it becomes soft. Add the sugar and cook till it turns goldenish in colour. Add the green cardamom powder , almonds & pistachios to the mix & give a good stir. Transfer it to a plate & allow it to cool.
  • Once cold, stuff the stewed parwal with the khoya mixture & chill it thoroughly.
  • Serve cold, or may be with a small helping of Rabri.


This desert is dry, and so you can store it in refrigerator for quite some time. And also one can easily carry it, while travelling. You can also add a couple of drops of food colouring, in case you want your parwals to look greener, bcoz they start losing their vibrancy once in the sugar syrup. I however, had to abstain from doing that since i didn't have it in my kitchen that time. And for the nuts, i had used Almond flakes and a handful of roasted & chopped cashew nuts.

Try it. M sure you will love it as well.