Potol Mishti aka Parwal Ki Mithai; Unique Indian sweet ever! Made with fresh pointed gourd, sugar, mawa, and a few basic ingredients and the end result is mind-blowing.
Jump to:
- Mishtir Dokaner Moto Potol Mishti
- Ingredients
- Potol Mishti; Frequently Asked Questions
- Recipe Card
- Potol Mishti/ Kheer Potol/ Parwal Ki Mithai Recipe video
- More Indian Dessert Recipes
- Have you tried the Potol Mishti recipe from Debjanir Rannaghar!
- Here's the Perfect Halwai-style Parwal Ki Mithai Recipe Pin for your Pinterest Board!
Potol Mishti aka Kheer Potol aka Parwal ki Mithai! Well, an Indian dessert prepared with a Pointed Gourd. If you are an Indian, this is not new to you. In fact, you for sure know that this green-colored sweet is available very easily in Indian confectioner shops. However, if you are new to Indian sweets. this one is for you. A superb dessert prepared with pointed gourd; Halwai style Parwal Ki Mithai.
Mishtir Dokaner Moto Potol Mishti
There's that funny thing about Potol Misti aka Parwal ki mithai; you either love it or you hate it! I, though, am not a fan of Pointed Gourd aka Potol, however, I love Potol Mishti. Kheer Potol is a signature Indian Dessert prepared with a Pointed Gourd aka Potol aka Parwal and popular all through the country and has different names.
Here I am sharing shortly the recipe of Potol Mishti almost like Mishtir Dokan aka Halwai style Parwal ki Mithai. You may wonder why I am saying almost! Well, at home, we opt for limited quantities and hence, almost. Else, if prepared following the recipe as it is, the outcome will be better.
Ingredients
- Pointed Gourds (Potol/ Parwal)
- Khowa or Mawa (I use homemade)
- Sugar
- Baking Soda
- Keora water
- Green cardamom
- Saffron
- Edible silver foil aka varak
See the recipe card for quantities.
Potol Mishti; Frequently Asked Questions
Yes. You need to peel the pointed gourd for this recipe. I prefer to peel a bit thick pieces so that I can use the peel to make a stir-fry or a Khosha Bata.
Ideally no. Fresh green Pointed gourd makes the best Potol Mishti. Moreover, you need to boil it with sugar and hence, it is better to use fresh.
Please check the video and read the recipe card as the peeling and scooping of pointed gourd need to be done in a specific way which I have tried to elaborate in the above-mentioned.
No! You need to use green unripe pointed gourd for this recipe.
You can store those in an airtight container (in the refrigerator) very easily for 7 days or more.
Recipe Card
Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol
Potol Mishti aka Parwal Ki Mithai; Unique Indian sweet ever! Made with fresh pointed gourd, sugar, mawa, and a few basic ingredients and the end result is mind-blowing.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 12 Pieces 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Indian
Ingredients
- 12 Pointed Gourds (Potol/ Parwal)
- 200g Khowa or Mawa
- 150g Sugar
- 1 Tbsp. Baking Soda
- 1Tbsp. Keora water
- 1Tsp. ground green cardamom
- 20 strands of Saffron
- Edible silver foil aka varak
Instructions
Cleaning Pointed Gourd
- Take big size pointed gourds; as green as possible.
- Discard the stem and bottom as shown (check the video).
- Peel the skin of each pointed gourd.*
- The pointed gourd should not have any skin left.
- Take water into a bowl and mix 1 Tbsp. Baking Soda.
- Soak pointed gourds in this water for 15 minutes.
- Now take a knife and make a deep slit; do not cut the pointed gourd all through.
- Refer to how I am doing this in the video.
- Similarly, open all the pointed gourds.
- Now, using a spoon scoop out all the seeds to make a cavity.
- You need to clean all the pointed gourds.
- Once cleaned, soak those again.
Boiling Pointed Gourd
- Take 750ml water in a pan.
- Add 150g of Sugar to the water.
- Switch the flame on to dissolve the sugar.
- Now add Pointed Gourds and boil those for 20 minutes on a low flame.**
- Bring it to a boil; if needed, add water once in a while to keep the syrup light.
- Now add 1Tbsp. Keora water and switch the flame off.
- Keep those soaked for 15 minutes.
- Now strain the cooked pointed gourds.
- Keep the syrup. It would be added to the stuffing!
Stuffing for Parwal ki Mithai
- You need to make the stuffing while you are soaking the pointed gourds.
- I make khowa at home. Do check the video/ link, if you wish to make it at home!
- Take Khowa or Mawa and grate it.
- Transfer the khowa to a non-stick pan.
- Keep the flame slow and melt it. Stir continuously.
- While cooking, add 1 cup of the syrup (used while cooking the pointed gourd).
- Instead of this syrup, you can use milk as well and mix it properly.
- Now add 2Tbsp. Sugar and mix.
- Now add 1Tsp. ground green cardamom.
- Add a few Saffron and mix and switch the flame off.
- The mixture should be moderately thick.
- Cool it so that it would be easier to stuff the potol for the final step of making potol mishti.
Shaping Kheer Potol
- Now take one pointed gourd and stuff it with the khowa stuffing.
- Be very gentle while doing it.
- Lightly press to give the shape.
- Following the same process make the remaining kheer potol aka parwal ki mithai.
- Now top those with edible silver foil aka varak.
- For decoration, add a few saffrons.
- Potol Misti is ready!
Storing Potol Mishti
- I prefer to serve those after keeping them for at least 2 hours! You can store this in the refrigerator for 7 days.
Notes
- *I use the peel to make a Bengali-style pointed gourd skin stir-fry aka potoler khosa bhaja and hence, I keep some flesh on. If you are to discard the skin, don't keep flesh on it.
- You can use a peeler instead of a knife.
- Soaking pointed gourds in water mixed with baking soda helps in sustaining the nice green color without adding food color.
- **Some people boil the pointed gourds in water and then add them to sugar syrup; I prefer to cook those in sugar syrup. This way those are sweeter and we don't need to discard the water.
Nutrition
- Serving Size: 75g
- Calories: 193
- Sugar: 32.3g
- Sodium: 324mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Carbohydrates: 36.3g
- Fiber: 1.3g
- Protein: 12.3g
- Cholesterol: 0mg
Keywords: potol mishti recipe, kheer potol recipe, parwal ki mithai recipe, halwai-style parwl ki mithai recipe, mishtir dokaner moto potol mishti recipe, debjanir rannaghar
Potol Mishti/ Kheer Potol/ Parwal Ki Mithai Recipe video
More Indian Dessert Recipes
- Bengali Mishti Doi | Laal Doi
- Taler Patishapta Pitha
- Komola Kheer | Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh
- Chaler Payesh aka Bengali Rice Kheer
- Bengali Soru Chakli Pithe (also known as Soru Chakuli Pitha)
- Besan Laddu (also known as Besan Ladoo | Besan Ka Ladoo)
- Kesar Peda; My last-minute Diwali Savior! Easy Diwali Sweet Peda Recipe
- Narkel Chapa (also known as Narkel Tokti | Bengali Coconut Sondesh)
- Sweet memory revisited with Janai-er Monohara! Monohara (মনোহরা) Recipe
- Sheer Khurma
- Hyderabadi Double ka Meetha
- Doodh Sooji (also known as Mohanbhog aka Suji)
- Kolar Bora (also known as Bengali Banana Fritters)
- Kamala Bhog aka Kamalabhog
- Gajar Ka Halwa (also known as Gajar Halwa | Carrot Halwa)
- Halwai Style Balushahi (also known as Badushah)!
- Dudh Puli (also known as Dudh Puli pitha)
- Motichur Ladoo (also known as Motichur Laddu | Motichoor Laddu)
- Darbesh (also known as Bengali Laddu) | Dorbesh Recipe
- Rosh Bora (also known as Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
Have you tried the Potol Mishti recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Perfect Halwai-style Parwal Ki Mithai Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply