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Parval Jamun
Category : Bengali sweets, Paneer
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Blanch and grind all the nuts coarsely. Slice the raisins. Grind the paneer.
- Mix together 200 gms powdered sugar along with all the above ingredients with the exception of sugar, foil and parvals.
- Peel and cut small pieces of parvals from both the ends and very carefully take out the seeds being careful not to break the shells.
- Stuff gently and carefully with the khoya mixture and steam for half an hour, or till soft.
- Remove from fire and set aside.
- Put 3 cups water in sugar and prepare a syrup of one-third consistency.
- Put in the parvals and set aside whole night. Next morning, remove from syrup and cover with foil.
- User the syrup in any other called for recipe.
Ingredients:
25 - large parvals
200 gms - khoya
150 gms - paneer
25 gms - cashewnuts
25 gms - almonds
25 gms - pistachio
25 gms - raisins
a few drops - orange red colour
� tsp - essence of saffron
300 gms - sugar
1 tsp - cardamom powder
silver foil
25 - large parvals
200 gms - khoya
150 gms - paneer
25 gms - cashewnuts
25 gms - almonds
25 gms - pistachio
25 gms - raisins
a few drops - orange red colour
� tsp - essence of saffron
300 gms - sugar
1 tsp - cardamom powder
silver foil
RECIPES BY REHANA KHAMBATY
