Firstly, Peeled, slit, and seed all the parwals, do not cut the pointed ends of both sides, as it helps to retain the shape of parwals.
In a big container take 3-4 litter water and add edible Lime, mix very well. (You will easily get edible Lime in any Paan Shop or online)
Dip all the prepared parwals in this water, cover with a cotton cloth and keep it for 5-6 hours.
Further, take it out and wash it properly under running water.

To make the stuffing roast the khoya on medium heat till it becomes soft. Add dry coconut, nuts, sugar, and cardamom powder and continue to roast for 2-3 minutes. Turn off the flame and keep the stuffing ready.

Heat 1litter of water in a deep bottom vessel and when the water starts to boil, put parwals in it. Let them boil for about 8-10 min. Keep stirring in between and then turn off the heat.
Now carefully take out the Parwals and strain the water completely.

In another deep bottom Kadai, add 300ml water and 600g sugar and let it boil until sugar dissolves and forms a syrup. Also, add crushed cardamom in this stage.

Put all the parwals in this syrup and let it boil till it changes its colour. Carefully stir and flip 3-4 times the side of the parwal while boiling. Once the Parwals absorb the syrup completely, Turn off the flame. Let it come to room temperature.

Now cut the pointed ends from both ends of each parwal.
Stuff each parwal with the filling and press the filling with light hands so it settles down inside the parwal.

Parwal ki mithai is ready. Store in refrigerator and enjoy up to 10-15 days.