Parwal ki Mithai | How to make Parwal ki Mithai

By Shikha Gupta  |  13th Apr 2016  |  
4.7 from 3 reviews Rate It!
  • Parwal ki Mithai, How to make Parwal ki Mithai
Parwal ki Mithaiby Shikha Gupta
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Video for key ingredients

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About Parwal ki Mithai Recipe

Parwal stuffed with sweet mawa. Parwal ki mithai is a delicious dessert which is very unique. It is a popular sweet dish of North Indian cuisine. Parwal ki mithai is a traditional dessert which is prepared in almost every festivals and special occasions. North India is famous for its desserts and stuffed parwal mithai is one of those desserts. It is also called as a vrat recipe which you can have during navratri. Parwal ki mithai is a surprise for you because you must have prepared many spicy dishes with parwal but haven't tried making sweets with parwals. Parwal ki mithia recipe is quick and easy to prepare. By the help of this recipe you can definitely know how to make Parwal ki mithai at your home. Initially, wash and peel the parwals, slit it vertically and remove the seeds. Make the sugar syrup and add the parwals to the syrup and boil it for about 10 minutes. Add mawa, sugar and nuts in a bowl and mix them perfectly. Then cool the parwals and stuff this mawa mixture into the parwals and keep it in the fridge. You can garnish it with silver leaves and dry fruits.

Parwal ki Mithai

Ingredients to make Parwal ki Mithai

  • 5 baby Parwal (raw)
  • mawa 1 cup (I used homemade with milk powder, milk and ghee)
  • sugar as per taste or 2 tbsp
  • For sugar syrup:
  • 1 cup sugar
  • 1 cup water
  • Chopped nuts (almonds, cashewnuts and pistachios)
  • 1 tsp cardamom powder
  • For garnish:
  • Silver leaves
  • rose leaves

How to make Parwal ki Mithai

  1. Wash and peel parvals, give vertical slits and remove seeds.
  2. Add parvals in sugar syrup and boil it for 10 minutes. Keep aside to cool.
  3. For stuffing: Take mawa, add sugar, nuts and mix well.
  4. Once parvals cool completely, add stuffing and garnish it with silver leaves. Keep it in fridge and serve chilled.

My Tip:

Take raw parvals not hard or ripe because they will have hard skin and seeds.

Reviews for Parwal ki Mithai (3)

Rashmi Singh2 years ago


Sumati Arora2 years ago


Rajni Binani2 years ago