History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe:
- Parwal peeled, slit and seeded 250 grams
- Khoya/mawa 1 cup
- Sugar 1 cup
- Powdered sugar 1/2 cup
- Green cardamom powder 1/4 teaspoon
- Almonds chopped 10
- Pistachios chopped 10
- saffron strands A few + for garnishing
- Milk powder 2 tablespoons
- Milk 2 teaspoons
- Soda bicarbonate a pinch
- Edible silver foil (warq) to decorat
- In a non-stick pan, bring the sugar and one cup of water to a boil, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle and discard. Simmer for a few minutes longer to make a thin sugar syrup.
- Heat plenty of water in a deep non-stick pan; add a pinch of soda bicarbonate and the parwal and boil for two to three minutes. Drain and place the parwal in the sugar syrup. Cook for fifteen minutes, or till they soften. Drain and set aside to cool.
- To make filling, roast the khoya in a non-stick pan on medium heat till soft and lightly browned. Remove from heat.
- Add the cardamom powder and powdered sugar to the khoya mixture and mix. Add the milk powder, almonds and pistachios and saffron mix well. Transfer the mixture onto a plate and leave to cool.
- Stuff the parwal with the khoya mixture. Decorate with silver foil and garnish with saffron.
- Serve cold.