Ingredients:

• 500 gms parwal ( pointed gourd)

• 1/4 tsp baking soda

Ingredients for Stuffing :

• 1 cup mawa /koya

• 4 tbsp powdered sugar

• 1 tsp cardamom powder

• 6 tbsp chopped almonds & pistachio

• silver foil for decoration ( optional)

Ingredients for Syrup:

• 1 /2 cup sugar

• 1 cup water

Method:

1. Peel, wash and dry all the parwal.

2. Make a slit in the center of all the parwal without cutting it through. Then with the help of a spoon remove all the pulp from the parwal. Keep side for future use.

3. In a vessel take 4 cups water and boil it . Then add all the parwal in it along with the baking soda. Boil on high flame for 2 minutes. Switch off the gas and remove them in a bowl .Pour some cold water on it and keep aside.

4. In a vessel mix the water and sugar and cook on low flame stirring continuously till the sugar dissolves in the water and the syrup becomes sticky that is less than one thread. To test the consistency take a little syrup between your fingers it should stick but should not form a thread . Allow it to cool down.

5. Squeeze all the parwal lightly with your hands and place them in the sugar syrup for about half an hour.

6. To prepare the stuffing take a pan and roast the mawa for a minute or two till it becomes soft and comes together. Allow it to cool. Mix the powdered sugar, cardamom powder and 4 tbsp of chopped nuts.

7. Remove all the parwal from the sugar syrup by squeezing it lightly with a spoon.

8. Stuff all the parwal with the filling one by one and keeep it in a plate. Sprinkle it with some chopped nuts and decorate with silver foil.

Enjoy and make this yummy sweet during festivals.