Sweet Parval Stuffed with Coconut and Jaggery
Tender pointed gourd stuffed with a fragrant mixture of grated coconut and jaggery, lightly sautéed to create a traditional Bihari dessert. This indian-inspired desserts (vegetarian) ready in about 40 minutes layers (80 g) grated fresh coconut, (150 g) grated jaggery, cardamom powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 medium (about 400 g) parval (pointed gourd)
- 1 cup (80 g) grated fresh coconut
- 3/4 cup (150 g) grated jaggery
- 1/2 tsp cardamom powder
- 3 tbsp ghee
- 1/4 cup (60 ml) water
- a pinch salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Wash and peel 6 medium parval. Cut a slit lengthwise in each without cutting through completely to create pockets.
- Step 2: In a bowl, combine 1 cup grated fresh coconut, 3/4 cup grated jaggery, 1/2 tsp cardamom powder, and a pinch of salt. Mix well to form the sweet stuffing.
- Step 3: Stuff each parval slit generously with the coconut-jaggery mixture and press gently to close.
- Step 4: Heat 3 tbsp ghee in a heavy pan over medium heat. Place the stuffed parvals in the pan and sauté for 2 minutes on each side until lightly golden.
- Step 5: Add 1/4 cup water, cover with a lid, and cook on low heat for 12-15 minutes until parvals are tender and the jaggery melts into a syrup.
- Step 6: Remove the lid and cook for another 3-4 minutes to let the syrup thicken and coat the parvals. Serve warm or at room temperature as a dessert.
Frequently asked questions
How long does Sweet Parval Stuffed with Coconut and Jaggery take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sweet Parval Stuffed with Coconut and Jaggery?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sweet Parval Stuffed with Coconut and Jaggery?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Parval Stuffed with Coconut and Jaggery for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Parval Stuffed with Coconut and Jaggery vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
