Vegetables to make sweets for brother on Rakshabandhan

Among vegetable sweets, parvar and khoya sweets are very popular, apart from this gourd barfi is also very tasty. Agra's famous petha is also made from white pumpkin. For now, you can make parvar and jaggery sweets at home for Rakhi, as they do not take much time.

Ingredients of Parvar Mithai

If you want to make parvar sweet then you will need parvar (vegetable), milk khoya (you can also buy khoya from the market), pistachio, cashew, almond, raisins, green cardamom, sugar (to make syrup).

Make Parvar sweets like this

First of all wash and peel the parvar and cut it from the middle and remove the seeds and hollow it out. Now boil the parvar in water and after it is cooked about 70 percent turn off the gas and take out the parvar in a sieve and drain the water.

– Put equal amounts of water and sugar on the gas and let the syrup be ready. – Add cardamom powder and a little green colour to it. After the syrup is ready, add Parvar to it and cook for a few minutes and turn off the gas and keep the Parvar immersed in the syrup for four to five hours.

– Prepare the purna by adding finely chopped dry fruits to the khoya and take out the parvar from the syrup and fill it with khoya one by one. – After this your parvar is ready to be served garnished with sweet pistachios.

Ingredients for Lauki Barfi

The most important ingredients for making barfi are gol and khoya. Along with this, you will need cardamom powder, cashews, almonds, watermelon seeds, sugar (for syrup).

Make jaggery barfi like this

First of all wash the jaggery and grate it, put ghee in a pan and cook it on low flame while stirring it occasionally so that the bottle does not burn. – On the other hand, put khoya in the pan and fry it on low flame while stirring continuously till it turns golden.

When both things are ready, keep them aside. – Make two-string syrup as per requirement in a pan. – Add cardamom powder to it. – When the syrup is ready, turn off the gas and add jaggery, khoya and dry fruits to it and spread it on a plate coated with ghee. – After a while, when the barfi solidifies, cut it into square pieces and garnish with cashew nuts and serve.