Peel off parwal's thick skin with potato - pillar
Cut parwal's stomach lengthwise but not into two pieces
Scoop out seeds inside from parwal very carefully so it shouldn't break into pieces
If anyone break don't be disappointed we can use it in place of tutti - fruity
Wash these deseed parwals very carefully
Take a large n deep pot
Fill it with plain water and mix limestone in water properly
Drop all parwals in this water and keep it overnight or atleast 6 hours
Next day take out from limestone warer
Wash it atleast 3 times very carefully with fresh plain water
Keep it in a strainer
Take a heavy bottom deep pot
Add 1/2 kg sugar and 1/2 liter water, food colour, milk and boil on high flame
Clean sugar sirup in -between
After 10 min,add all parwals in this sirup and cook on low heat till cooked properly
Stir several times to save from brun
It will take almost 45 min
to well cooked
Just for checking take out one piece from sirup
If it is looking shinny and crunchy then it's done
Now add Rose essence and cook for another 2 min
Switch off gas stove and leave as it is for 5 minutes
With help of a tounge take out all pieces from sirup and keep it in a plate so that extra sirup would be drain
Cool it down naturally
Fry mava in a heavy bottom pan on low heat till colour changed not more than 10 min
Stir and cool it down
Mix all dry fruits, tutti - fruity (finely chopped broken parwal's pieces if there), cardamom powder nicely
Fill all pieces with the help of spoon very carefully
Coat silver foil on each piece of sweets
You can serve it as it is / cut into 2 pieces/ bite size as per your choice
