Parvals (Snake gourd) - 10
Sugar - 250 g
Rose water - 1 tbsp
Khoya - 1 cup
Powdered sugar - 2 tbsp
Pistachios, chopped - 2 tbsp
Almonds, chopped - 2 tbsp
Cardamom powder - ½ tbsp
Silver leaf - 10


1. Wash, peel and slit the parwals from one side. Carefully remove the seeds and pith.
2. Boil water in a large pan. Add the parwals and cook until just tender. Drain well.
3. Pierce each parwal a few times with a fork.
4. Boil the sugar with I cup of water and I teaspoon of lime juice for 10 minutes. Strain.
5. Put the syrup on the heat again. Add the cooked parwals and rose water and simmer on a very slow fire for 10 minutes. By this time, the parwals will look opaque.
6. Remove; let the extra syrup drain out. Cool.
7. In the meantime, lightly fry the khoya in a karahi without oil.
8. Add the powdered sugar and mix well. Add the nuts and cool.
9. Stuff each parwal with the khoya mixture.
10.Decorate with silver foil.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman