Crush together almonds, pistas, in mixie.
Peel parwals carefully. Make lengthwise slit from top to bottom.
Put in boiling water, and simmer for 2-3 minutes.
Drain, remove, carefully squeeze out all water. Keep aside.
Roast khoya stirring continuously, till light pink and crumbly.
Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
Stuff into each parwal.
Tie each with some clean thread, if required.
Make sugar syrup with 1 cup water.
When syrup is just 1 thread consistency, drop in parwals,
Simmer for 2 minutes, remove carefully,and place on a mesh.
Cool, remove strings, cover with silver foil if desired.
Serve chiilled.
