Parval Jamun

Recipe by
Total Time:
15-30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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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
  • 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.