Parwal Mithai Roll Recipe by Sanuber Ashrafi
Cooking Instructions 15 minutes 1 Peel off parwal and wash well. Cut them in 1/2 inch thick slices and remove seeds. 2 Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for a minutes. Drain and keep aside. 3 In another pan boil the remaining sugar with one cup water to make a thin sugar syrup. 4 Add green food colour in sugar syrup. Put the parwal slices in the sugar syrup and cook till they soften. 5 To make the stuffing, roast the khoya with ghee on medium heat till it becomes soft. Add 1/4 cup sugar and continue to roast. 6 Add green cardamom powder to the khoya, chopped almonds and cashews and mix. 7 Remove the parwal slices from sugar syrup, keep aside to dry and Stuff the cooked parwal slices with the khoya mixture. 8 Sprinkle a few saffron strands and chopped pistachios and serve. 1 Peel off parwal and wash well. Cut them in 1/2 inch thick slices and remove seeds. 1 Peel off parwal and wash well. Cut them in 1/2 inch thick slices and remove seeds. 2 Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for a minutes. Drain and keep aside. 2 Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for a minutes. Drain and keep aside. 3 In another pan boil the remaining sugar with one cup water to make a thin sugar syrup. 3 In another pan boil the remaining sugar with one cup water to make a thin sugar syrup. 4 Add green food colour in sugar syrup. Put the parwal slices in the sugar syrup and cook till they soften. 4 Add green food colour in sugar syrup. Put the parwal slices in the sugar syrup and cook till they soften. 5 To make the stuffing, roast the khoya with ghee on medium heat till it becomes soft. Add 1/4 cup sugar and continue to roast. 5 To make the stuffing, roast the khoya with ghee on medium heat till it becomes soft. Add 1/4 cup sugar and continue to roast. 6 Add green cardamom powder to the khoya, chopped almonds and cashews and mix. 6 Add green cardamom powder to the khoya, chopped almonds and cashews and mix. 7 Remove the parwal slices from sugar syrup, keep aside to dry and Stuff the cooked parwal slices with the khoya mixture. 7 Remove the parwal slices from sugar syrup, keep aside to dry and Stuff the cooked parwal slices with the khoya mixture. 8 Sprinkle a few saffron strands and chopped pistachios and serve. 8 Sprinkle a few saffron strands and chopped pistachios and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Salad bar at home Japanese Style Hamburger Steak (ハンバーグ) Banana Cookies 🍌🍪❤️ Braised Chicken Legs: A Flavorful Chinese Home-Cooked Classic Subway at home/ sub board Salad bar at home Japanese Style Hamburger Steak (ハンバーグ) Banana Cookies 🍌🍪❤️ Braised Chicken Legs: A Flavorful Chinese Home-Cooked Classic Subway at home/ sub board Onion pasta Caprese salad Japanese Style Hamburger Steak (ハンバーグ) Dereotlu Poğaça (Dill Pastry) Healthy Sweet Red Rose Valentine Sweet S’mores snackle box Chicken Manchurian with gravy: Eggless Carrot Cake Eggless heart shape red velvet cake Onion pasta Caprese salad Japanese Style Hamburger Steak (ハンバーグ) Dereotlu Poğaça (Dill Pastry) Healthy Sweet Red Rose Valentine Sweet S’mores snackle box Chicken Manchurian with gravy: Eggless Carrot Cake Eggless heart shape red velvet cake