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Parval Preserve
Category : Bengal, Chutneys, sauces, jam and pickles, Vegetables
Servings : 10
Time Taken : More than
Rating :
Method
- Peel, slit and remove seeds of parvals and then parboil and drain out the water completely.
- Dissolve one-fourth teaspoon of saffron in 1 tsp. hot water.
- Put 2 cups water in sugar and prepare a thick syrup.
- Put in parvals and cardamoms and and cook over a slow fire till the parvals are soft.
- Remove from fire and mix in dissolved saffron, saffron strands and colour.
- Cool, cover parvals with foil and store in airtight bottle.
Ingredients:
1 kg big parvals
300g sugar
1 tsp cardamom seeds
1/2 tsp saffron strands
Golden foil
A few drops of orange colour
1 kg big parvals
300g sugar
1 tsp cardamom seeds
1/2 tsp saffron strands
Golden foil
A few drops of orange colour
RECIPES BY REHANA KHAMBATY
