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500 gms - parwal.
250 gms - sugar.
450 gms - khoya.
50 gms - whole
10 green pistachios.
1/4 tsp -
How to Make Parwal Sweet
Crush together almonds and pistas in a grinder.
Peel parwals carefully. Make a lengthwise slit from the top to the bottom.
Put them in boiling water and simmer for 2-3 mins.
Drain and carefully squeeze out all water. Keep aside.
Roast the khoya while stirring continuously, till light pink and crumbly.
Take off the fire, cool a little, add milk powder, crushed nuts, cardamom and saffron.
Stuff into each parwal.
Tie each with some clean thread, if required.
Make sugar syrup with 1 cup of water.
When syrup is just 1 thread consistency, drop in parwals,.
Simmer for 2 mins, remove carefully, and place on a mesh.
Cool, remove strings and cover with silver foil, if desired.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.