In a pan combine together sugar and water, now switch on the gas and cook on medium heat for 5 minutes and add saffron strands, preserve few saffron strands for garnishing

Then add lemon juice, so that all the impurities are removed and it prevents from crystalization of sugar

Now add the peeled and deseeded parval pieces and cook on low heat, until becomes soft

On the other gas prepare the stuffing, heat ghee in a pan and roast the dry nuts on low heat, then add mawa and cook for 5 minutes, stirring continuously

Let the mixture cools down, then add dessicated coconut and powdered sugar, mix nicely, the stuffing is ready

On the other hand take out the parval from the sugar syrup and let them cool down too

Now put the stuffing in the parval pieces, by pressing it a little, so that the parval regains it's shape, prepare all the pieces like this only

Now arrange the ready parval ki mithai in a serving platter, garnish with chopped pistachios, silver leaf and saffron strands

You can keep this in the refrigerator for 3 - 4 days