PARWAL KHEER
BY SUSHREE SATAPATHY
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Ingredients

  • Parwals peeled slit and seeded 10 nos (boil for two to three minutes , drain)
  • Khoya
  • 1/2 cup Sugar
  • 1 cup Green cardamom
  • 2 nos Clove
  • 2 nos Milk powder
  • 2 table spoons Saffron a few stands soaked with 1/2 cup warm milk Cashewnut crossed
  • 3 tbs Milk
  • 750 ml Kosh Oats Atta
  • 6 table spoons Ghee
  • 1 tea spoon

Method

  • To make the stuffing, roast the khoya on medium heat till it becomes soft.
  • Add 2 tbs sugar, chopped Cashewnuts,1 tbs oats powder, and continue to roast.
  • Add 1 green cardamom powder to the khoya and mix.
  • Take it off the heat and add milk powder and mix well.
  • Transfer the mixture on to a plate and cool. In another pan boil the 3 tbs sugar with half cup water to make thin sugar syrup.
  • Put them in the sugar syrup and cook till they soften. Drain and cool.
  • Stuff them with khoya mixture.
  • In another pan heat milk with cardamom cloves, then add ghee, sugar, oats powder and keep stirring till it thickens enough to coat the back of a spoon add stuffed parwal cook till it turns thick like Kheer. Garnish with saffron milk.
  • Serve chilled.
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