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25 - large parvals
200 g - khoya
150 g - paneer
25 g - each of cashewnuts, almonds, pistachio nuts and raisins
a few drops orange red colour
1/2 tsp - essence of saffron
300 g - sugar
1 tsp - cardamom powder
How to Make Parval Jamun
Blanch and grind all the nuts coarsely. Slice the raisins. Grind the paneer.
Mix together 200 gms. powdered sugar along with all the above ingredients with the exception of sugar, foil and parvals.
Peel and cut small pieces of parvals from the ends and very carefully take out the seeds being careful not to break the shells.
Stuff gently and carefully with the khoya mixture and steam for half an hour or till soft.
Remove from fire and set aside.
Add sugar to 3 cups of water and prepare a syrup of one third consistency.
Add the parvals to the syrup and set aside to soak for a whole night.
Next morning, remove from syrup and cover with foil.
Reserve the syrup to use in other recipes.
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