In a big vessel, add parwal to the boiling water

Cover with a lid & boil till first boil of water. Drain immediately

In a kadai, boil 2 cups of water & add sugar for syrup

Remove the scum for clean syrup

Gently put the boiled parwal in the ready 1 thread syrup & let it cook on medium flame

The parwals will rise in the syrup & gradually start settling down

Now transfer the parwals with the syrup in a flat container

Leave it open till it cools, then put in the fridge overnight

Next day, take out the parwals from the syrup on a sieve to drain away the syrup

Peel almonds, pistacchios & cut them finely into long strips

Mix saffron into it well in advance to get the natural colour

Fill the parwals with this filling putting only 1 raisin in each

Serve cold