• Amita Garg

Parwal ki Mithai-


A simple, delicious North Indian Sweet.

Ingredients-

  • Parval-250 gm. small size

  • Paneer -100 gm.

  • Condense milk- 2 tb sp.

  • Milk powder- 2 tab sp.

  • Dry fruit powder-2 tab sp.[ Almond, pista, elaychi etc.]

  • Sugar-1 cup

  • Water -1 cup


How to make-

For filling-

1. In a pan add grated paneer , condense milk and cook for 3-4 minutes, add milk powder and dry fruit powder and cook till mixture dry.

2. Peel parval, slit and deseed.

3. In a pan boil water and add parval, boil for2 minutes, switch off the flame and cover it for 5 minutes,

4. Remove from water.

5. In another pan boil sugar and water to make sugar syrup for 1 thread consistency.

6. Add parval in sugar syrup and cook till 5 to 7 minutes, turn the parvals, switch off the flame and cover the pan for 1 hour.

7. After one hour remove the parval from sugar syrup.

8. Fill with chenna filling and garnish with chopped almonds, kesar and pista.

Notes-

1. Usually parval stuffed with mawa filling, but for healthier option we use paneer and dry fruit powder. You can make stuffing without almond powder only with mawa and powdered sugar

2. You can store this sweet in refrigerator and relish eating for 10 days.

Step By Step Recipe of Parval ki Mithai-

In a pan add grated paneer , condense milk and cook for 3-4 minutes, add milk powder and dry fruit powder and cook till mixture dry. Peel parval, slit and deseed. In a pan boil water and add parval, boil for2 minutes, switch off the flame and cover it for 5 minutes.

In a pan boil water and add parval, boil for2 minutes, switch off the flame and cover it for 5 minutes, Remove from water.

In another pan boil sugar and water to make sugar syrup for 1 thread consistency.

Add parval in sugar syrup and cook till 5 to 7 minutes, turn the parvals, switch off the flame and cover the pan for 1 hour. After one hour remove the parval from sugar syrup.

After one hour remove the parval from sugar syrup. Fill with chenna filling and garnish with chopped almonds, kesar and pista.






© 2023 by Salt & Pepper. Proudly created with Wix.com