Pointed Gourd also known a Parwal is mostly grown in india and some of the Asian countries.
It aids digestion, detoxifies the body and also purifies the blood.
It has many health benefits and is easy to cook. It’s rich in vitamin C sand B. Helps aid digestion.
Today I tried making some pointed gourd rolls which I was glad I tried. It turned out perfect and yummy. My family enjoyed them.
Milk Powder – 1 cup
Powdere sugar – 2 table spoons.
Ghee – 2 table spoons
Cardamom powder – 1/2 spoon
Pista flakes – 2 table spoons
Pointed gourd – 4
Soda bi carbonate -1/4 spoon
Water – 1 cup
Cashew nut powdered – 2 spoons
Milk – 1/2 cup( cold )
Peel the pointed gourd and slice them into tiny bits.
Add them to boiling water to which soda bicarbonate is added.
Blanch them for 2-3 minutes and drain the water.
This step is essential to retain the green colour of the pointed gourd.
Now put them in cold water for a minute and strain them. Pat them dry on a dry cloth or tissue.
In a bowl add the cup of milk powder and ghee.
With the help of your fingers lightly rub the mixture to get a grainy texture.
Once it turns grainy in texture add in the powdered sugar, cardamom powder, cashew powder and the blanched pointed gourd bits.
Now add in the milk spoon by spoon to get a soft dough.
Heat a pan and sauté the mixture for 5-6 mins on low heat until the mixture turns into a ball and leaves the pan
You may grease your hand with some ghee so that it does not get sticky.
Wrap the dough in a foil or cling film and allow it to rest in the refrigerator for about 45 minutes.
Roll each piece over the slivered pista or pista flakes.
Refrigerate for another half and hour or so.
Please note the amount of milk to knead may be less than what is mentioned.
Also you may increase the sugar as per your preference.