Potoler Misti Recipe | Parwal Ki Mithai | Parwal Sweet

5 from 1 vote
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Uncover the secrets of crafting Potoler Misti or parwal ki Mithai, a sweet delight from Bengal.

This recipe combines pointed gourds, khoya kheer, and an array of ingredients to create a creamy, flavorful dessert.

Follow these simple steps and relish a regal treat bursting with culinary expertise!

Parwal Mithai

Key Takeaways:

  • Potoler Misti Ingredients: Combines pointed gourds, khoya kheer, and an array of ingredients for a flavorful dessert.
  • Step-by-Step Cooking: Detailed steps from preparing gourds to making the stuffing and syrup ensure a successful creation.
  • Pro Tips for Success: Highlights delicate handling, consistent stuffing, and syrup purity checks for a perfect outcome.
  • Serve it Right: Offers serving suggestions like tea, vanilla ice cream, or fresh fruit salad for an enhanced culinary experience.
  • Distinctive Taste Profile: Creamy texture, balanced sweetness, subtle saffron, nutmeg notes, and varied textures from gourds and nuts make it unique and satisfying.

The Ingredients:

Potoler Misti Ingredients

  • Potol or pointed gourds: 7 pieces (peeled, seeds are scooped and slitted in between)
  • Khoya kheer or mawa: 150 gm
  • Milk: 4 tbsp
  • Saffron: 1 pinch
  • Milk powder: 100 gm
  • Condense milk: 100 gm
  • Cashew nut: 2½ tbsp (grated)
  • Sugar: 150 gm
  • Nutmeg powder: 1 tbsp
  • Food Color: 1 tbsp
  • Cherry: ½ tbsp (chopped)
  • Pistachios: ½ tbsp (chopped)
  • Almond: ½ tbsp (chopped)

How to Cook Potoler Misti Recipe (Step by Step Images)?

Preparing the Pointed Gourds:

1. Start by taking 7 pointed gourds and peeling it carefully. Then, using a knife, make a longitudinal slit in the middle and scoop out the seeds using the back of a spoon. Gently press the gourd from both sides while using the spoon to remove the seeds.

(Expert Tip: Exercise caution while cutting the pointed gourds to avoid breakage.)

Preparing pointed gourds

Preparing the Gourds for the Sweet:

2. Take a wok and fill it with 1 cup of water. Place the pointed gourds in the wok and bring the water to a boil. Cover it and let it boil. Uncover the lid and rotate the gourds to ensure even par-boiling.

Boiling pointed grourd

3. Cover the wok and continue boiling until the gourds are tender. Once done, remove the lid, turn off the flame, and carefully take out the gourds from the water.

Taking out pointed gourds

Preparing the Stuffing

4. In the same wok, add 150 gm of khoya kheer and (4 tbsp milk + 1 tbsp saffron) saffron-infused milk. Mix the ingredients thoroughly and then incorporate 100 gm of milk powder. Continue mixing.

Preparing the Stuffing for parwal sweet

5. Gradually add 100 gm of condensed milk and 2 tbsp of grated cashews nuts. Add less than ½ tbsp of nutmeg powder. Mix all the ingredients over low heat until the mixture thickens and starts to pull away from the sides of the wok. Turn off the flame and let the stuffing cool for 10 minutes.

Mixing condensed milk, grated cashews nuts. nutmeg powder

Preparing the Sugar Syrup:

6. In another wok, add 150 gm of sugar and a small bowl of water. When the sugar starts simmering, pour in a small amount of milk to help identify any impurities in the syrup. Add nutmeg powder to the simmering syrup, followed by food coloring.

(Expert Tip: The milk will help to detect any impurities present in the sugar syrup.)

Preparing the Sugar Syrup for Parwal Mithai

Placing the Pointed Gourds

7. Place the boiled pointed gourds into the syrup. Rotate the gourds to ensure they absorb the flavors. Once done, carefully remove the gourds and let excess syrup drain by placing them on a strainer. Allow them to cool.

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(Expert Tip: Be careful while flipping the pointed gourds so that it does not break.)

Placing the boiled pointed gourds into the syrup and taking out

Stuffing and Garnishing:

8. With the stuffing now ready – having a consistency that’s neither too soft nor too firm – roll it into elongated shapes. Gently insert the stuffing into the pointed gourds.

Adding stuffing into parwal

9. For garnishing, grated cashews, chopped cherries and pistachios, and then sprinkle them over the sweet. Lastly, add chopped almonds on top of the other nuts and cherries.

(Expert Tip: If desired, you can also include dry desiccated coconut.)

Garnishing Potoler Misti

Serving:

10. Potoler Misti is now ready to be served. Enjoy!

Potoler Misti is ready to be served

Pro Tips for Making Potoler Misti

Handle Gourds Carefully: When prepping the pointed gourds, handle them gently to avoid breakage. A delicate touch is key to maintaining their shape.

Ensure Even Par-boiling: While boiling the gourds, rotate them occasionally to ensure even cooking. This step is crucial for tender, well-cooked gourds.

Meticulous Stuffing Consistency: Achieving the right consistency for the stuffing is crucial. It should neither be too soft nor too firm, ensuring an optimal texture for the final dish.

Thorough Syrup Check: Utilize a small amount of milk in the sugar syrup to identify any impurities. This step ensures a clean and clear syrup, enhancing the overall appearance of the dish.

Gentle Garnishing: When garnishing with nuts and fruits, handle them gently to avoid crushing or misplacing them. A careful sprinkle ensures an appealing presentation.

Creative Variations: Experiment with variations! Consider adding dry desiccated coconut or other nuts for a unique twist to your Potoler Misti.

What to Serve with Potoler Misti?

When serving Potoler Misti, consider complementing its creamy sweetness with:

Chai or Tea: Pair this delightful Bengali dessert with a warm cup of chai or tea. The contrast of flavors enhances the experience.

Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside Potoler Misti for a delightful contrast of temperatures and textures.

Fresh Fruit Salad: A side of fresh fruit salad, featuring fruits like mangoes, bananas, or pineapples, can provide a refreshing balance to the richness of the dessert.

Cardamom-infused Milk: A light, cardamom-infused milk can offer a soothing accompaniment that complements the flavors of the dessert.

How Does Potoler Misti Taste?

Potoler Misti Featured Image

Creamy and Rich: Potoler Misti offers a creamy texture owing to the filling made of condensed milk, khoya kheer, and grated cashews. This richness defines its character, giving a luxurious mouthfeel.

Balanced Sweetness: The dessert achieves a delicate balance of sweetness derived from condensed milk, sugar syrup, and nutty elements. It’s not overly sweet, allowing the flavors to harmonize beautifully.

Subtle Nutmeg and Saffron Notes: The inclusion of nutmeg powder and saffron infuses subtle yet distinct flavor undertones, adding depth to the overall taste profile without overpowering the sweetness.

Textural Variety: The syrup-soaked pointed gourds contribute a unique texture to the dessert, offering a contrast to the creaminess of the filling. The addition of nuts and cherries further enhances the textural experience with their crunchiness.

Distinctive and Unique: Potoler Misti stands out due to its distinctive combination of ingredients, resulting in a unique dessert that showcases a blend of creamy, nutty, and fruity flavors in each bite.

Ideal Sweetness Level: Its sweetness level is just right, making it an ideal post-meal indulgence without being overly cloying, allowing for a delightful and satisfying dessert experience.

Potoler Misti Alternatives

Chhanar Jilipi: This Bengali dessert is akin to cottage cheese spirals soaked in sugar syrup, offering a similar creamy texture but with a different preparation method and taste profile.

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Mishti Doi: A traditional Bengali dessert, Mishti Doi, is a sweetened yogurt prepared by boiling milk until it thickens and caramelizes, resulting in a rich, creamy dessert.

Sondesh: Sondesh is a delightful sweet made from chhana (freshly made cheese) and sugar. It’s often molded into various shapes and flavored with ingredients like saffron, cardamom, or fruits.

Patishapta: These are delicate, thin crepes typically filled with a mixture of coconut, jaggery, and khoya kheer, creating a sweet, flavorful treat often enjoyed during festivals.

Rasgulla: A classic Bengali sweet made from chhana, cooked in sugar syrup, Rasgulla is soft, spongy, and delightful, offering a different texture compared to Potoler Misti.

Nolen Gurer Sandesh: This variation of Sandesh uses Nolen Gur, a type of date palm jaggery, giving it a unique taste and an aromatic flavor.

Recipe Card

Potoler Misti Featured Image

Potoler Misti | Parwal Ki Mithai

By Mita Mondal
Potoler Misti, also known as Parwal Ki Mithai, is a traditional Bengali dessert crafted by combining pointed gourds, khoya kheer, and various ingredients.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Desserts
Cuisine Indian
Servings 7
Calories 317 kcal

Ingredients
  

  • 7 pieces Pointed gourds (peeled, seeds are scooped and slitted in between)
  • 150 grams Khoya kheer
  • 4 tbsp Milk
  • 1 pinch Saffron
  • 100 grams Milk powder
  • 100 grams Condense milk
  • tbsp Cashew nut (grated)
  • 150 grams Sugar
  • 1 tbsp Nutmeg powder
  • 1 tbsp Food Color
  • ½ tbsp Cherry (chopped)
  • ½ tbsp Pistachio (chopped)
  • ½ tbsp Almond (chopped)

Instructions
 

  • Preparing the Pointed Gourds:
    (Tip: Exercise caution while handling the pointed gourds to prevent breakage.)
    Gather 7 pointed gourds and peel them meticulously. Make a lengthwise slit using a knife and carefully remove the seeds with a spoon. Gently press the gourds to eliminate the seeds while ensuring they retain their shape.
  • Preparing the Gourds for the Sweet:
    Take a wok and fill it with a cup of water. Place the pointed gourds in the wok and bring the water to a boil. Cover the wok and allow the gourds to boil. Uncover occasionally, rotating the gourds for even par-boiling.
    Cover the wok again and continue boiling until the gourds become tender. Once cooked, remove the lid, turn off the flame, and carefully take out the gourds from the water.
  • Preparing the Stuffing:
    In the same wok, add 150 gm of khoya kheer and saffron-infused milk (4 tbsp milk + 1 tbsp saffron). Mix thoroughly and incorporate 100 gm of milk powder. Stir continuously.
    Gradually add 100 gm of condensed milk and 2 tbsp of grated cashew nuts. Add less than ½ tbsp of nutmeg powder. Cook over low heat until the mixture thickens and starts to detach from the sides of the wok. Turn off the heat and allow the stuffing to cool for 10 minutes.
  • Preparing the Sugar Syrup:
    (Tip: The milk helps detect impurities in the sugar syrup.)
    In another wok, add 150 gm of sugar and a small bowl of water. Once the sugar begins to simmer, pour in a small amount of milk to identify any impurities in the syrup. Add nutmeg powder and food coloring to the simmering syrup.
  • Placing the Pointed Gourds:
    (Tip: Handle the gourds delicately to prevent breakage while handling.)
    Submerge the boiled pointed gourds into the syrup. Rotate them to ensure they absorb the flavors. Afterward, carefully remove the gourds and let excess syrup drain by placing them on a strainer. Allow them to cool.
  • Stuffing and Garnishing:
    With the stuffing at an optimal consistency, shape it into elongated forms. Gently fill the pointed gourds with the stuffing.
    For garnishing, sprinkle grated cashews, chopped cherries, and pistachios over the sweet. Finally, add chopped almonds on top of the other nuts and cherries.
    (Tip: Optionally, include dry desiccated coconut for added flavor.)
  • Serving:
    Your Potoler Misti is now ready to be served and enjoyed!

Video

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Notes

Pointed Gourd Selection: Choose fresh and firm pointed gourds for the best results. Ensure they are free from blemishes and soft spots.
Prepping Pointed Gourds: While peeling and deseeding the gourds, handle them gently to maintain their shape. Avoid making deep cuts that might affect the gourds' structure.
Par-boiling Technique: During par-boiling, ensure even cooking by rotating the gourds occasionally. Do not overcook; the gourds should be tender but retain their structure.
Stuffing Consistency: Achieve the right texture for the stuffing - not too firm or too soft. This consistency ensures a balanced filling inside the gourds.
Syrup Check: When preparing the sugar syrup, use the milk trick to detect impurities. A clear syrup enhances the final appearance of the dish.
Handling the Gourds in Syrup: Be cautious while placing the gourds in the syrup to prevent breakage. Allow them to absorb the flavors before carefully removing them.
Garnishing Techniques: When garnishing, sprinkle nuts and cherries delicately over the Potoler Misti for an appealing presentation.
Variations: Experiment with diverse ingredients like dry desiccated coconut or other nuts to add your twist to this traditional recipe.
Serving Suggestions: Pair Potoler Misti with suggested accompaniments like tea, vanilla ice cream, or fresh fruit salad to complement its flavors.
Storage and Shelf Life: Store Potoler Misti in the refrigerator for up to 2-3 days. Ensure freshness by storing it in an airtight container to prevent the khoya from turning sour.
Following these recipe notes will help achieve a delightful and satisfying Potoler Misti, maintaining its authenticity while allowing for personal creativity.

Nutrition Info (Estimation Only)

Nutrition Facts
Potoler Misti | Parwal Ki Mithai
Amount per Serving
Calories
 
317
Calories from Fat 117
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
24
mg
8
%
Sodium
 
133
mg
6
%
Potassium
 
292
mg
8
%
Carbohydrates
 
42
g
14
%
Fiber
 
0.5
g
2
%
Sugar
 
36
g
40
%
Protein
 
10
g
20
%
Vitamin A
 
287
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
333
mg
33
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Potoler Misti is a unique form of sweet that has a filling made of pure milk and khoya kheer.

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This dessert tastes creamy, delightful, and highly delectable. The garnishing with nuts and kheer adds a royal touch to it, making it a regal delicacy.

This high-quality sweet bursts with flavor and showcases culinary expertise.

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