Parval Ki Mithai

Ingredients
• Parvals,peeled 250 grams
• Soda bicarbonate a pinch
• Sugar 1 cup
• Green cardamom powder 2 pinches
• Saffron (kesar) 2 pinches
• Almonds,finely chopped 1 tablespoon
• Pistachios,finely chopped 1 tablespoon
• Khoya/mawa,grated 150 grams
• Milk powder 1 tablespoon
• Silver warq for garnish
Method
Cook sugar with 1 cup water, stirring, till sugar dissolves completely and forms a syrup of one-thread consistency.

Slit parvals, scoop out the flesh and finely chop it.

Boil water with a pinch of soda in a non stick pan. Add the parvals and cook for 3-4 minutes or till they become soft.

Add a pinch of green cardamom powder to the sugar syrup. Transfer the parvals from boiling water to the sugar syrup.

Dry roast almonds and pistachios in a non stick pan till light golden. Add khoya, milk powder, remaining green cardamom powder and saffron and mix well.

Transfer this mixture into a bowl. Drain the parvals from the sugar syrup and place on a plate to cool.

Stuff the khoya mixture into half the parval halves and cover them with the remaining halves.

Garnish with silver warq, arrange on a serving plate and serve.