Parval Ka Meetha

Ingredients list for Parval Ka Meetha

• 8 large parval
• 5 cups Lime Water
• a few sheet Silver warq
• 1 cup Mawa (khoya) grated
• 6-8 Almonds
• 6-8 Pistachios
• 6-8 Cashewnuts
• 1 tablespoon Ghee
• 2 tablespoons Sunflower seeds (charoli/chironji)
• 1/4 teaspoon Green cardamom powder
• 2 tablespoons Powdered sugar
• 1 cup Sugar

Method

1. Wash and peel parvals. Slit them from one side and remove seeds. Prick each parval with a needle or knife-tip and put in limewater and allow to stand for three to four hours. Blanch almonds and pistachios in one cup of hot water, peel and cut them into slivers.
2. Roughly chop the cashewnuts. Drain parvals from the limewater and transfer in another pan containing water and cook for ten minutes. Drain and discard the water. Boil sugar with one cup of water to form syrup of two-thread consistency.
3. Add parvals to the boiling syrup and allow to simmer for ten to fifteen minutes. Add a tablespoon of water after every five minutes to maintain the sugar syrup consistency. Remove from heat and allow parvals to remain in the sugar syrup for ten to fifteen minutes.
4. Remove from syrup, drain and keep aside. To make the stuffing heat ghee in a pan, add almond and pistachio slivers, cashewnuts and sunflower seeds and sauté for a minute. Add khoya and fry till pink. Remove from heat and stir in the green cardamom powder and powdered sugar. Mix well.
5. Allow it to cool. Stuff each parval with this khoya mixture, apply silver varq and serve chilled.

Nutrition Info