Whether it's Diwali or any other festival, you can make the famous Parwal sweet from Bihar and UP. This delightful dessert is made using parwal, mawa, sugar, and aromatic spices like cardamom powder. It's a traditional sweet that brings a festive vibe to your celebrations. Follow this recipe to create Halwai-style Parwal sweet at home and impress your family and friends with its authentic taste.
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Peel the parwal, make a slit in the middle, and remove the seeds.
Take a pan with water, add half a teaspoon of lime stone (chuna), and then add the parwal to it.
Let the parwal soak in the lime water for two hours.
In another pan, add mawa and roast it for four to five minutes.
After the mawa cools down, mix in powdered sugar and cardamom powder.
Add cashew nuts and almonds, and mix well.
Grease your hands with a little ghee and roll the mixture into a long shape.
After two hours, take the parwal out of the lime water.
Stuff the prepared filling into the parwal.
Your Halwai-style Parwal Mithai is ready to serve!
Make sure to soak the parwal in lime water for the full two hours to achieve the desired texture.
Roast the mawa on low flame to prevent it from burning.
Grease your hands with ghee to make rolling the filling easier and prevent sticking.
Can I skip using lime stone (chuna)?
Lime stone helps in softening the parwal and giving it the desired texture. Skipping it may affect the final result.
Can I use jaggery instead of sugar?
Yes, you can use jaggery as a healthier alternative, but it may slightly alter the taste of the mithai.
How do I store Parwal Mithai?
Store the mithai in an airtight container in the refrigerator for up to 3-4 days.
Can I use other dry fruits?
Yes, you can use other dry fruits like pistachios or raisins to customize the filling.
Is green food color necessary?
Green food color is optional and used for aesthetic purposes. You can skip it if you prefer a natural look.
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