How to make Parval Ka Meetha -
A great delicacy and is very popular in India.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : parval, Lime Water (लाइम का पानी)
Cuisine : Indian
Course : Desserts
You can also find more Desserts recipes like Apricot Fool Sevian Mango Custard Pineapple Upside Down Cupcakes
Parval Ka Meetha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3.30-4 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Parval Ka Meetha Recipe
parval 8 large
Lime Water 5 cups
Silver warq a few sheet
Mawa (khoya) grated 1 cup
Almonds 6-8
Pistachios 6-8
Cashewnuts 6-8
Ghee 1 tablespoon
Sunflower seeds (charoli/chironji) 2 tablespoons
Green cardamom powder 1/4 teaspoon
Powdered sugar 2 tablespoons
Sugar 1 cup
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Allow it to cool. Stuff each parval with this khoya mixture, apply silver varq and serve chilled.
Nutrition Info
Calories : 2191 Kcal
Carbohydrates : 315.7 gm
Protein : 46.8 gm
Fat : 81.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
