Parval Pedas

Ingredients list for Parval Pedas

• 8 large Parval
• 16 Kesri Peda
• 5 cups Lime water
• 6-8 Almonds
• 6-8 Pistachios
• 6-8 Cashewnuts
• 1 cup Sugar
• 2 sheets Silver warq

Method

1. Wash and peel parvals. Slit them from one side and gently remove seeds taking care that the parvals remain intact. Prick each parval with a needle or knife-tip and put in limewater and allow to stand for three to four hours.
2. Blanch almonds and pistachios in one cup of hot water, peel and cut them into slivers. Roughly chop the cashewnuts. Drain parvals from the limewater and transfer in another pan containing water and cook for ten minutes.
3. Drain and discard the water. Boil sugar with one cup of water to form syrup of two-thread consistency. 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.
4. Remove from heat and allow parvals to remain in the sugar syrup for ten to fifteen minutes. Remove from syrup, drain and set aside to cool completely. To make the stuffing crumble the kesri pedas. Add almonds, pistachios and cashewnuts and mix well.
5. Stuff each parval with this peda mixture, apply silver varq and serve chilled.

Nutrition Info