Ingredients

• 250 g - parwal
• 225 g - khoya
• 25 g - milk powder
• 125 g - sugar
• 5 almonds
• 5 pistachios
• 1/4 tsp - cardamom powder
• A few strands of saffron

How to Make Sweet Parwal

• Grind almonds and pistas together in a blender.
• Carefully peel parwals; slit lengthwise.
• Boil water and add in the peeled parwal
• Allow to simmer for 2-3 minutes.
• Drain and carefully squeeze out all water. Keep aside.
• Fill each parwal with stuffing. Tie each one separately with a clean thread.
• Dissolve sugar in 1 cup of water and boil.
• When syrup is of 1 thread consistency, add the parwals,
• Simmer for 2 minutes, remove carefully and place on a wire rack.
• Remove strings once it is cool; cover with silver foil and serve chilled.
• For Stuffing: Roast khoya till it is pink and crumbly.
• Remove from fire, cool and add milk powder, crushed nuts, cardamom and saffron.