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Home Dish Potol Mishti/Parwal Mithai

Potol Mishti/Parwal Mithai

Name: How to cook Potol Mishti/Parwal Mithai - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 Servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Potol Mishti/Parwal Mithai

An unique combo of the Sweet stuffed inside the veggies- Parwal/Potol… An age old & lost recipe from the eastern provinces of our country- Originally from Bihar & thereafter, transcended to the land of Bengal & a few parts of Odisha too. Immensely flavourful and delectable dish this is & without trying it out on your own, it’s quite inexplicable in mere words & sentences to describe about it all…Try out yourselves to get to learn more about it

Ingredient

Food ration :

12 Servings

Cooking time :

30 mins. Prep T

500-600

gms. or 12 pieces of Parwal/Potol: Big & Fat ones, preferably

1/2-3/4 Cup

Nestle Milkmaid

1/4 Cup

Granulated Sugar: Optional(You can add it if you want more sweet)

1/2 Cup

Fresh Assorted Nuts: Finely Chopped (Preferably-Almonds & Pistachios)

Handful: Cherries or Cranberries (Garnish)

A few

Saffron Strands: Diluted in a tbsp of Warm Milk

1/4 Cup

Milk Powder

200 gms

Fresh Mawa: Homemade/Store-bought (I’ve used my Homemade one)

1 tbsp

Rose Water

1 tsp

Cardamom Powder

1/2-1 tsp

Baking Powder

2 tbsps

Ghee

1/4 Cup

Fresh Milk: Boiled and RT

1/2 Cup

Water: RT (Room Temp)

1 Pinch

Saffron Strands: Optional

1-2

Green Cardamoms: Split

Cooking instructions

* Step 1

For the Filling: First Up, wash & peel off the skins of the potol entirely, not a single strand should be left out 👇🏻

* Step 2

Now, with a sharp pointed knife, make a single horizontal slit in each one of them & with the help of a spoon, gently take out its seeds & rest all the stuffs from inside it so that, we can later on, fill in the same with the Mawa filling easily 👇🏻

* Step 3

👇👇👇

* Step 4

Once that’s done, in a large saucepan add in sufficient water(RT), so that all the Potol are well immersed in it while cooking- Now, boil the Potol in that water, add in it the baking powder, mix well (this is done to keep the green colours of the fresh potol intact (since, I don’t prefer using any artificial colour mostly)

* Step 5

Keeping the flame to the medium-low cook the Potol for about 7-8 mins time, then straining well transfer them to a separate plate- While the Potol are cooking, in the interim: We needed to prepare the sugar syrup with the aforementioned ingredients until everything’s nicely dissolved in it

* Step 6

Then, add in the parboiled Potol into it & keeping the flame in moderation, we need to boil the Potol along with this sugar syrup nicely for another 10-12 mins time, covering with a lid Once done: Again, gently strain the Potol pieces on a large plate & allow them to cool down completely- While, it’s cooling down: We need to prepare its Mawa filling now

* Step 7

For that, in a frying pan- Add in the ghee & then the Mawa & stir continuously until nicely mixed & blended together & well combined- Now, add in the milk to it & continue stirring- add in the sugar(if using, I didn’t use sugar separately herein) & milkmaid both- Mix everything well together until nicely combined and well blended- Add in the finely chopped nuts & the cardamom powder & finally give it all a very good mix

* Step 8

At the end, in goes the milk powder, mix well until well blended- Continue to cook it until, the mixture now forms like a smooth dough like mixture & leaves the pan on its own- Turning off the flame, transfer it to a separate plate & let it cool down completely- Now, once both the Mawa filling & the Potol pieces are cooled down well- Take a big spoonful of the filling into your hands & roll it into the cooked Potol- Stuff each one of the Potol well enough until they puff up nicely....

* Step 9

Gently, seal the edges of the Potol post filling with the Mawa stuffing but keep the middle portion slightly open to look nice- Garnish it your own way- I’ve done it with some more finely chopped nuts, edible silver leaves & roughly chopped Cranberries- Plate it out now & directly place it to your Dining Table platters & it’s absolutely ready to be grabbed in no time now....