Name: Meetha Parval Makhani recipe by Soumi Mitra at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

Take a deep nonstick pan, pour water, add 4 cup sugar, let it boil.
Take a sharp knife and carve the skin of each parval from a side and take out all the seeds from inside.
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.
Take the softened parvals off from the syrup and keep aside, let it cool.
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.
Take each soften parval and fill it with the mawa filling.
Take a large deep pan, pour remaining milk and let it boil, after the first bulge, add remaining sugar and keep boiling.
When the boiling milk reduces half, add condensed milk, stir well until it gets a creamy texture, add few drops of rose water.
Take ta medium deep tray, place the parvals as the open portion remain on top.
Pour the creamy milk over it as each parval goes under the creamy milk. Pour some thick syrup using a spoon. Refrigerate overnight .
Decorate with some rose petals and cashew nuts. Serve cool.

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