Ingredients

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500 gms. parwal
250 gms. sugar
450 gms. khoya
50 gms wholemilk powder
10 almonds
10 green pistachios
1/4 tsp. cardamom powder
few saffron strands.

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Method :

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1. Crush together almonds, pistas, in mixie.
2. Peel parwals carefully. Make lengthwise slit from top to bottom.
3. Put in boiling water, and simmer for 2-3 minutes.
4. Drain, remove, carefully squeeze out all water. Keep aside.
5. Roast khoya stirring continuously, till light pink and crumbly.
6. Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
7. Stuff into each parwal.
8. Tie each with some clean thread, if required.
9. Make sugar syrup with 1 cup water.
10. When syrup is just 1 thread consistency, drop in parwals,
11. Simmer for 2 minutes, remove carefully,and place on a mesh.
12. Cool, remove strings, cover with silver foil if desired.
13. Serve chiilled.

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Making time: 45 minutes
Makes: 20-25 parwals(depending on size of veggie)
Shelflife: 1 week, refrigerated