Parwals peeled slit and seeded 10 nos (boil for two to three minutes , drain)
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
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.