Parwal ki Mithai

Ingredients list for Parwal ki Mithai

• 250 grams Parwal peeled, slit and seeded
• 1 cup Khoya/mawa
• 1 cup Sugar
• 1/2 cup Powdered sugar
• 1/4 teaspoon Green cardamom powder
• 10 Almonds chopped
• 10 Pistachios chopped
• saffron strands A few + for garnishing
• 2 tablespoons Milk powder
• 2 teaspoons Milk
• a pinch Soda bicarbonate
• to decorat Edible silver foil (warq)

Method

1. In a non-stick pan, bring the sugar and one cup of water to a boil, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle and discard. Simmer for a few minutes longer to make a thin sugar syrup.
2. Heat plenty of water in a deep non-stick pan; add a pinch of soda bicarbonate and the parwal and boil for two to three minutes. Drain and place the parwal in the sugar syrup. Cook for fifteen minutes, or till they soften. Drain and set aside to cool.
3. To make filling, roast the khoya in a non-stick pan on medium heat till soft and lightly browned. Remove from heat.
4. Add the cardamom powder and powdered sugar to the khoya mixture and mix. Add the milk powder, almonds and pistachios and saffron mix well. Transfer the mixture onto a plate and leave to cool.
5. Stuff the parwal with the khoya mixture. Decorate with silver foil and garnish with saffron.
6. Serve cold.