Mawa-Stuffed Sweet Pointed Gourd (Pataler Mishti)
35 minutes
1048 reads
About Mawa-Stuffed Sweet Pointed Gourd (Pataler Mishti)
Imagine biting into a delicate pointed gourd, revealing a heart of creamy, aromatic mawa. That's the magic of Pataler Mishti, a unique Bengali sweet that transforms the humble parwal into a decadent delicacy.This easy-to-digest dessert features parwal gently simmered in fragrant rose-infused syrup, then filled with a rich blend of mawa, cardamom, and crushed nuts. The flavors meld beautifully, creating a symphony of sweet and savory notes.Whether it's a festive celebration or a simple weeknight treat, Pataler Mishti offers a surprising and delightful twist that's sure to impress. Prepare to be enchanted by this exquisite Bengali creation.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Pointed Gourd
- 4.5 Large Pointed Gourds parwal
For the Syrup
- 1 cup Sugar
- 1/2 cup Rose Water or to taste
Instructions
- Peel the pointed gourds and remove the seeds. This ensures they absorb the syrup and cook evenly.
- In a saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes to create a light syrup. Stir in the rose water.
- Add the prepared pointed gourds to the syrup. Gently simmer for about 5-7 minutes, or until slightly softened but still holding their shape. Remove the gourds from the syrup and set aside to cool.
- In a separate pan, heat the mawa over low heat. Stir constantly until it softens. Add the crushed nuts and ground cardamom. Continue stirring until the mixture is well combined and slightly pulls away from the sides of the pan. Be careful not to overcook the mawa, as it can become dry.
- Gently fill each pointed gourd with the mawa mixture. Garnish with additional crushed nuts.
Recipe Notes
Good To Know
- For an extra layer of flavor, lightly toast the nuts (like pistachios or almonds) before using them as a garnish or mixing into the mawa stuffing.
- If you want a firmer texture, allow the stuffed parwal to cool completely after soaking in syrup—this helps the filling set and makes them easier to slice and serve neatly.
- To infuse the parwal with deeper flavor, add a few saffron strands or a pinch of rose water to the sugar syrup during simmering for a subtle aromatic note.
- For a vegan version, substitute mawa with a mixture of coconut and cashew paste, and use plant-based milk to bind the filling.
Expert Tips
- Choose parwal that are firm and uniformly green, avoiding any with blemishes or soft spots.
- Don't overcook the parwal during the initial boiling; they should be tender but still hold their shape. Overcooking will make them mushy when stuffed.
- Adjust the sweetness of the syrup to your preference. Taste and add more sugar if needed while simmering.
Storage Instructions
- Store leftover stuffed parwal in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 300kcalCarbohydrates: 54gProtein: 4gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gFiber: 1gSugar: 51g
Geeta Biswas
Articles: 919
4 Comments
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Great recipe! I’m eager to try it.
This is exactly what I was looking for!
I’m excited to make this at home!
This looks so appealing! Thanks for sharing.