PARWAL KI MITHAI

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