INGREDIENTS
- 500 gms. parwal
- 250 gms. sugar
- 450 gms. khoya
- 50 gms wholemilk powder
- 10 almonds
- 10 green pistachios
- 1/4 tsp. cardamom powder
- few saffron strands.
- METHOD
- Crush together almonds, pistas, in mixie.
- Peel parwals carefully. Make lengthwise slit from top to bottom.
- Put in boiling water, and simmer for 2-3 minutes.
- Drain, remove, carefully squeeze out all water. Keep aside.
- Roast khoya stirring continuously, till light pink and crumbly.
- Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
- Stuff into each parwal.
- Tie each with some clean thread, if required.
- Make sugar syrup with 1 cup water.
- When syrup is just 1 thread consistency, drop in parwals,
- Simmer for 2 minutes, remove carefully,and place on a mesh.
- Cool, remove strings, cover with silver foil if desired.
- Serve chiilled.
