Potoler Misti | Parwal Ki Mithai
Potoler Misti, also known as Parwal Ki Mithai, is a traditional Bengali dessert crafted by combining pointed gourds, khoya kheer, and various ingredients.
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
- 2½ 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
- 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.(Pro Tip: Exercise caution while cutting the pointed gourds to avoid breakage.)
- 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.
- 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.
- 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.
- 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.
- 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.(Pro Tip: The milk will help to detect any impurities present in the sugar syrup.)
- 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.(Pro Tip: Be careful while flipping the pointed gourds so that it does not break.)
- 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.
- 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.(Pro Tip: If desired, you can also include dry desiccated coconut.)
- Potoler Misti is now ready to be served. Enjoy!
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Notes
- Use fresh pointed gourds to make this sweet and ensure that you do not break them while preparing.
- I par-boil them carefully by rotating continuously to ensure even cooking. This will make them tender.
- Use soft hands while stuffing so that you do not break the pointed gourds.
- Ensure that the stuffing is not too soft or too firm. This will determine the final texture of the misti.
- The syrup must be clear and clean. To check this, use a small amount of milk in the sugar syrup. This will reveal any impurities in it.
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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