Chenna Parwal (Parwar stuffed with soft cottage cheese) recipe
ingredients
8 Parwars (parwal), big, peeled, slit vertically, boiled, drained
3 cups (450 g) 1 lb Sugar
1 cup (250 ml) 8 fl oz Water
3 cups (450 g) 1 lb Sugar
1 cup (250 ml) 8 fl oz Water
For the filling:
200 g (7 oz) Soft cottage cheese (chenna)
1/3 cup (50 g) 1 3/4 oz Sugar, powdered
8 - 16 Almonds (badaam), peeled, finely chopped
10 - 12 Pistachios (pista), peeled, finely chopped
1/2 tsp Green cardamom (choti elaichi) powder
1/2 tsp Saffron (kesar), diluted in water
20 g Rock candy (mishri), small bits
2 Silver leaves (varq)
1/3 cup (50 g) 1 3/4 oz Sugar, powdered
8 - 16 Almonds (badaam), peeled, finely chopped
10 - 12 Pistachios (pista), peeled, finely chopped
1/2 tsp Green cardamom (choti elaichi) powder
1/2 tsp Saffron (kesar), diluted in water
20 g Rock candy (mishri), small bits
2 Silver leaves (varq)
method
1. Carefully remove the seeds from the parwars.
2. Boil the water and sugar together till the syrup is sticky. Add the parwars and cook on low heat, till the parwars change colour and become sweet.
3. For the filling, knead cottage cheese with sugar, almonds, pistachios, saffron, green cardamom powder, and rock candy.
4. Drain the parwars, and fill each with the cottage cheese mixture. Press the filled parwars in your palm to give the original shape. Cover with silver leaves and serve.
2. Boil the water and sugar together till the syrup is sticky. Add the parwars and cook on low heat, till the parwars change colour and become sweet.
3. For the filling, knead cottage cheese with sugar, almonds, pistachios, saffron, green cardamom powder, and rock candy.
4. Drain the parwars, and fill each with the cottage cheese mixture. Press the filled parwars in your palm to give the original shape. Cover with silver leaves and serve.
serving amount
makes: 8
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