Parwal Ki Mithai Recipe

• 250 g Pointed Gourds (Parwal) (peeled, slit and seeded)
• 1 cup Dried Whole Milk (Khoya)
• 2 tbsp Milk Powder
• 1 1/2 cups Sugar
• 1/4 tsp Green Cardamom Powder
• A pinch of Soda Bicarbonate
• A few strands of Saffron (Kesar)
• 10 Almonds (chopped)
• 10 Pistachios (chopped)
• Silver Warq to decorate

• In a pan, take one cup water and sugar and cook to make sugar syrup.
• In another pan, take the khoya and cook it till soft. Add sugar and green caradamom powder to it and cook again.
• Remove from heat and add milk powder, almonds and pistachios to it and mix well.
• Shift the contents onto a plate and allow it to cool.
• In a shallow bottomed pan, boil water with a pinch of soda bicarbonate and add parwals to it and boil for 2 minutes.
• Drain the parwals and dun them in the sugar syrup and cool till done. Drain and allow to cool.
• Stuff the slit parwals with the khoya stuffing and add a few saffron strands and wrap it with a silver warq.
• Serve cold.