Ingredients

• 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
• silver foil

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.