Ingredients
| • | Parwals,peeled, slit and seeded | 250 grams |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 1 1/2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Almonds,chopped | 10 |
| • | Pistachios,chopped | 10 |
| • | Milk powder | 2 tablespoons |
| • | Soda bicarbonate | a pinch |
| • | Saffron (kesar) | a few strands |
| • | Silver warq | to decorate |
To make the stuffing roast the khoya on medium heat till it becomes soft. Add half cup sugar and continue to roast. In another pan boil the remaining sugar with one cup water to make a thin sugar syrup. Add green cardamom powder to the khoya and mix. Take it off the heat and add almonds and pistachios and mix. Add milk powder and mix well. Transfer the mixture onto a plate and cool. Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for two to three minutes. Drain and put them in the sugar syrup and cook till they soften. Drain and cool. Stuff them with the khoya mixture. Sprinkle a few saffron strands over each parwal and decorate with silver warq. Serve cold.
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