Saturday, October 6, 2012


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.

No comments:

Post a Comment