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Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol

%potol mishti recipe debjanir rannaghar

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.

Ingredients

Units Scale
  • 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

  1. Take big size pointed gourds; as green as possible.
  2. Discard the stem and bottom as shown (check the video).
  3. Peel the skin of each pointed gourd.*
  4. The pointed gourd should not have any skin left.
  5. Take water into a bowl and mix 1 Tbsp. Baking Soda.
  6. Soak pointed gourds in this water for 15 minutes. 
  7. Now take a knife and make a deep slit; do not cut the pointed gourd all through.
  8. Refer to how I am doing this in the video.
  9. Similarly, open all the pointed gourds.
  10. Now, using a spoon scoop out all the seeds to make a cavity.
  11. You need to clean all the pointed gourds.
  12. Once cleaned, soak those again.

Boiling Pointed Gourd

  1. Take 750ml water in a pan.
  2. Add 150g of Sugar to the water.
  3. Switch the flame on to dissolve the sugar.
  4. Now add Pointed Gourds and boil those for 20 minutes on a low flame.**
  5. Bring it to a boil; if needed, add water once in a while to keep the syrup light.
  6. Now add 1Tbsp. Keora water and switch the flame off.
  7. Keep those soaked for 15 minutes.
  8. Now strain the cooked pointed gourds.
  9. Keep the syrup. It would be added to the stuffing!

Stuffing for Parwal ki Mithai

  1. You need to make the stuffing while you are soaking the pointed gourds.
  2. I make khowa at home. Do check the video/ link, if you wish to make it at home!
  3. Take Khowa or Mawa and grate it.
  4. Transfer the khowa to a non-stick pan.
  5. Keep the flame slow and melt it. Stir continuously.
  6. While cooking, add 1 cup of the syrup (used while cooking the pointed gourd).
  7. Instead of this syrup, you can use milk as well and mix it properly.
  8. Now add 2Tbsp. Sugar and mix.
  9. Now add 1Tsp. ground green cardamom.
  10. Add a few Saffron and mix and switch the flame off.
  11. The mixture should be moderately thick.
  12. Cool it so that it would be easier to stuff the potol for the final step of making potol mishti.

Shaping Kheer Potol

  1. Now take one pointed gourd and stuff it with the khowa stuffing.
  2. Be very gentle while doing it.
  3. Lightly press to give the shape.
  4. Following the same process make the remaining kheer potol aka parwal ki mithai.
  5. Now top those with edible silver foil aka varak.
  6. For decoration, add a few saffrons.
  7. Potol Misti is ready!

Storing Potol Mishti

  1. 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

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

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