Mawa Pointed Gourd

Wash and Peel the parwal.

Slit the parwal length wise from one side and gently take out all the seed to create a cavity.

Boil water in a large vessel.

Once the water starts boiling place the parwal in it.

Let the water boil for two - three minutes and then switch off the flame.

After 30 minutes take out the parwal and put it in a strainer.

Ensure all the water comes out of the cavity.

In a Pan put sugar, water, saffron the the cardamom pods to make syrup.

When the sugar dissolves and syrup starts boiling put parwal in the syrup.

Turn parwal every 3 to 4 minutes.

When parwal start changing colour and syrup is of single thread consistency, switch off the flame.

Leave parwal in Syrup for 30 minutes.

Powder sugar and cardamom seeds in a dry grinder and then add almond and pulse so that the almonds are coarsely powdered while sugar and cardamom are finely powdered.

In a pan roast grated mawa and chironji. When mawa turns pink add sugar & almond mixture.

Mix it well and let it cool.

Take the parwal out of the sugar syrup and put it in a strainer.

Fill the mawa mixture gently.
Decorate with silver foil and chopped pistachio.

You can store in the fridge for upto a week.