Parval Preserve

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1 kg - big parvals
  • 300g - sugar
  • 1 tsp - cardamom seeds
  • 1/2 tsp - saffron strands
  • Golden foil
  • A few drops of orange colour

How to Make Parval Preserve

  • Peel, slit and remove seeds of parvals and then parboil and drain out the water completely.
  • Dissolve one-fourth teaspoon of saffron in 1 tsp. hot water.
  • Put 2 cups water in sugar and prepare a thick syrup.
  • Put in parvals and cardamoms and cook over a slow fire till the parvals are soft.
  • Remove from fire and mix in dissolved saffron, saffron strands and colour.
  • Cool, cover parvals with foil and store in airtight bottle.

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