Method

• To make the stuffing roast the khoya on medium heat till it becomes soft.
• Add half cup sugar and continue to roast. In another pan boil the remaining sugar with one cup water to make thin sugar syrup.
• Add green cardamom powder to the khoya and mix.
• Take it off the heat and add almonds and pistachios and mix. Add milk powder and mix well.
• Transfer the mixture onto a plate and cool.
• Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for two to three minutes.
• Drain and put them in the sugar syrup and cook till they soften.
• Drain and cool. Stuff them with the khoya mixture.
• Sprinkle a few saffron strands over each parwal and decorate with silver warq. Serve cold.