| • | Crush almonds and pistas in a mixie.
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| • | Peel off the parwals. Slit lengthwise.
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| • | Drop them in boiling water and cook for about 2-3 minutes.
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| • | Drain the water and cautiously squeeze aside water.
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| • | Roast the khoya until it turns light pink. Stir continuously.
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| • | Remove from the burn and cool a little.
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| • | Add milk powder, mashed almonds, pistas, cardamom and saffron.
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| • | Stuff this mixture into each parwal.
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| • | Prepare sugar syrup of 1 thread consistency with one cup water.
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| • | Drop the sugar syrup in parwals. Cook for about 2 minutes.
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| • | Take aside cautiously and keep on a mesh.
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| • | Cool and cover with silver foil.
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| • | Parwal Sweet is ready to serve.
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