Ingredients
•Parwal,peeled, slit and seeded 250 grams
•Khoya/mawa 1 cup
•Sugar 1 1/4 cups
•Green cardamom powder 1/4 teaspoon
•Almonds,chopped 10
•Pistachios,chopped 10
•Milk powder 2 tablespoons
•Milk 2 teaspoons
•Soda bicarbonate a pinch
•Saffron (kesar) a few strands
Silver warq
Method
To make the filling, roast the khoya in a non-stick pan on medium heat till soft. Add one-fourth cup sugar and continue to cook.
Add the cardamom powder to the khoya mixture and mix. Take the pan off the heat; add the almonds and pistachios, and mix. Add the milk powder and mix well. Transfer the mixture onto a plate and leave to cool.
In a separate non-stick pan, bring the remaining sugar and one cup of water to a boil, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle and discard. Simmer for a few minutes longer to make a thin sugar syrup.
Heat plenty of water in a deep non-stick pan; add a pinch of soda bicarbonate and the parwal and boil for two to three minutes. Drain and place the parwal in the sugar syrup. Cook for fifteen minutes, or till they soften. Drain and set aside to cool.
Stuff the the parwal with the khoya mixture. Sprinkle a few saffron threads over each parwal and decorate with silver foil.
Serve cold.
Makes 400 grams
By Suman!
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