Step-by-Step Guide to Prepare Award-winning Kheer-Potol/Parwal or Potol Mishti

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Kheer-Potol/Parwal or Potol Mishti. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kheer-Potol/Parwal or Potol Mishti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kheer-Potol/Parwal or Potol Mishti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kheer-Potol/Parwal or Potol Mishti is 12 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kheer-Potol/Parwal or Potol Mishti estimated approx 2 hr. 30 mins..

To begin with this recipe, we must prepare a few ingredients. You can have Kheer-Potol/Parwal or Potol Mishti using 18 ingredients and 10 steps. Here is how you cook that.

This is an exotic & incredibly decadent sweet dish mostly from the Eastern Provinces of our country-
Majorly popular & hailing from the lands of Bengal & Bihar…
Quite an inexplicable experience to simply pan it down until one experiences the greatest pleasure & immense happiness- post the creations, on not only its recreation but also the exotic flavourful tastes, that it bears in one’s mouth
Though now, it’s achieved its tremendous impetus & popularity in rest other parts too, even now it’s globally well acclaimed sweet meat recipes from India 🇮🇳
A Must Try For All

Ingredients and spices that need to be Get to make Kheer-Potol/Parwal or Potol Mishti:

1. 12 pieces: Potol or Parwal: Big & Fat (preferably)
2. 1/2-3/4 Cup Nestle Milkmaid
3. 1/4 Cup Granulated Sugar: Optional
4. 1/2 Cup Fresh Assorted Nuts: Finely Chopped
5. 1 Handful: Cherries or Cranberries (Garnish)
6. As required Vegan Edible Silver Foil: Optional (Chandi ke Vark)
7. A few Saffron Strands: Diluted in a tbsp of Warm Milk
8. 1/4 Cup Milk Powder
9. 200 gms Fresh Mawa: Homemade/Store-bought
10. 1 tbsp Rose Water
11. 1 tsp Cardamom Powder
12. 1 tsp Baking Powder
13. 2 tbsps Ghee
14. 1/4 Cup Fresh Milk: Boiled and RT
15. For the Sugar Syrup: 1 Cup Granulated Sugar
16. 1/2 Cup Water: RT (Room Temp)
17. 1 Pinch Saffron Strands: Optional
18. 1-2 Green Cardamoms: Split

Instructions to make Kheer-Potol/Parwal or Potol Mishti

1. For the Filling: First Up, wash & peel off the skins of the potol entirely, not a single strand should be left out 👇🏻
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 👇🏻
3. 👇🏻👇🏻👇🏻
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) 👇🏻
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
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
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
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
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
10. Simply relish this DELISH with your family, friends & known quarters in this ongoing festivities

While that is certainly not the end all be guide to cooking quick and easy lunches it's good food for thought. The hope is that this will get your creative juices flowing so that you are able to prepare excellent lunches for the own family without the need to perform too horribly much heavy cooking from the process.

So that is going to wrap it up for this special food Simple Way to Prepare Any-night-of-the-week Kheer-Potol/Parwal or Potol Mishti. Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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