Parval Preserve Recipe

• 300 g Sugar
• 1 kg Parvals (Pointed Gourds)
• 2-3 drops Orange color
• 1/2 tsp Saffron Strands
• 1 tsp Cardamom Seeds
• Golden Foil

• Start with peeling the parvals. Next, slit them to remove seeds.
• Now, parboil parvals in 4-5 cups of water. Once done, drain the water completely
• Add sugar to two cups of water and make thick syrup.
• Next, dissolve saffron strands in 2 tsp hot water.
• Add parvals and cardamoms to sugar syrup and cook over slow fire, until parvals are soft.
• Once done, remove from fire and add saffron syrup.
• Let it cool
• Cover parvals with golden foil and store in airtight container.