Parwal-ki-Mithai

1/2 kg parwalFor the stuffing:250 grms khoa50 grms badam-pista -chironji together.(chop the badam & pista)20 grms misri1 tspn elaichi powder300 grms sugar for the syrupFew drops rose essence/gulabjalSilver warqRoll the parwal in the palm of the hand to loosen the seeds, and peel. Boil in water till cooked. Take care not to over cook.Drain well and when cool. slit from end to end and remove the seeds carefully.Now prepare the sugar syrup to one thread consistency. Flavour with Rose essence/gulabjal. Add the parwal and cook till the parwal take on a glassy, shining look. Cool. This can be kept in the fridge till needed.Prepare the stuffing by crumbling the khoa. Mix all the ingredients lightly.Shape like parwal.Remove parwals from syrup and drain well, then stuff with this filling. Coover with warq on slit side. Refrigerate for at least one hour before serving.