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.
- 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
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.
- *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.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Cooking
- Cuisine: Indian
- 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