Patoler Misti (sc. Name: Tricosanthes dioica) /small guard

It's a dessert, not so sweet but yummm........
Ingredient:

• 500 gms. Whole patol.
• 250 gms. Castar sugar
• 450 gms. khoya/ kheer
  
• 50 gms whole milk powder
• 10 almonds
• 10 green pistachios
• 10 Casue nut
  
• 1/4 tsp. cardamom powder
• A pinch saffron strands

Method:

• Crush together almonds, pistas, in mixer.
  
• Peel patol carefully, just take out the upper skin by rubbing it with a knife
  Make lengthwise slit from top to bottom. Take All seed out.
  
• Put in boiling water, and simmer for 2-3 minutes.
  
• Drain, remove, carefully squeeze out all water. Keep aside.
  
• Roast khoya stirring continuously, till light pink and crumbly.
  
• Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
  
• Stuff into each patol. Tie each with some clean thread, if required.
  
• Make sugar syrup with 1 cup water. When syrup is just 1 thread consistency, (check in between to finger) drop in patol,Simmer for 2 minutes.
• Remove carefully,and place on a mesh.
  
• Cool, remove strings, cover with silver foil if desired. Sprinkle few Saffron Strands. Serve chilled.