Meetha Parval Makhani | How to make Meetha Parval Makhani

By Soumi Mitra  |  6th Jul 2016  |  
0 from 0 reviews Rate It!
  • Meetha Parval Makhani, How to make Meetha Parval Makhani
Meetha Parval Makhaniby Soumi Mitra
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Khoya

About Meetha Parval Makhani Recipe

This a traditional Bengali dessert. Thanks to my dida (grandmother) for this recipe.

Meetha Parval Makhani is a popular aromatic and delicious dish. You can try making this amazing Meetha Parval Makhani in your kitchen. This recipe requires 15 minutes for preparation and 30 minutes to cook. The Meetha Parval Makhani by Soumi Mitra has detailed steps with pictures so you can easily learn how to cook Meetha Parval Makhani at home without any difficulty. Meetha Parval Makhani is enjoyed by everyone and can be served on special occasions. The flavours of the Meetha Parval Makhani would satiate your taste buds. You must try making Meetha Parval Makhani this weekend. Share your Meetha Parval Makhani cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Soumi Mitra for inputs. In case you have any queries for Meetha Parval Makhani you can comment on the recipe page to connect with the Soumi Mitra. You can also rate the Meetha Parval Makhani and give feedback.

Meetha Parval Makhani

Ingredients to make Meetha Parval Makhani

  • Parval (pointed gourd) 12 pcs (peeled)
  • Granulated sugar 6 cups
  • mawa / khoya kheer 2 cup
  • Roasted Casew (chopped)
  • cardamom powder 1 tsp
  • Condensed milk 100g
  • Regular milk 500 ml
  • Rose water few drops
  • rose petals for decoration
  • water 6 cups

How to make Meetha Parval Makhani

  1. Take a deep nonstick pan, pour water, add 4 cup sugar, let it boil.
  2. Take a sharp knife and carve the skin of each parval from a side and take out all the seeds from inside.
  3. Wash the parvals again with normal water and place them into the boiling water, let it boil until it softens and the water - sugar mixture, transforms into thick syrup.
  4. Take the softened parvals off from the syrup and keep aside, let it cool.
  5. For filling : Heat nonstick pan containing 100 ml milk, add mawa, stir well until the mawa is dissolved, (add sugar as required) let the mixture thicken, and roasted cashew. Sprinkle cardamom powder and keep it aside to cool down.
  6. Take each soften parval and fill it with the mawa filling.
  7. Take a large deep pan, pour remaining milk and let it boil, after the first bulge, add remaining sugar and keep boiling.
  8. When the boiling milk reduces half, add condensed milk, stir well until it gets a creamy texture, add few drops of rose water.
  9. Take ta medium deep tray, place the parvals as the open portion remain on top.
  10. Pour the creamy milk over it as each parval goes under the creamy milk. Pour some thick syrup using a spoon. Refrigerate overnight .
  11. Decorate with some rose petals and cashew nuts. Serve cool.

My Tip:

Always use baby parvals in this recipe. Add 1/2 tsp green cardamom into the water while boiling for better taste.

Reviews for Meetha Parval Makhani (0)