Baigun Bhaja
Stuffed potol with khoa, almond powder, pistachio powder and garnished with dry fruits.
Potol Mithai Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 4 Parvel/Potol
  • 1 cup water
  • 1 cup Sugar
  • 1 cup Khoya
  • 5 tbsp Sugar
  • ½ tsp Black Cardamom powder
  • ½ cup Almonds powder
  • ½ cup Pistachio powder
  • ½ cup Almonds Slivers
  • ½ cup Pistachio Slivers
  • 2 tbsp Icing sugar

HOW TO PREPARE BAIGUN BHAJA

  1. 1

    Peel parvel to take the skin out.
  2. 2

    slit parvel from the centre and remove all the seeds from the vegetable, blanch parvel for few minutes to ensure it becomes soft.
  3. 3

    for sugar syrup add sugar, water in sauce pan and make thick syrup.
  4. 4

    when parvel are blanched add them in sugar syrup and cook till they become translucent.
  5. 5

    for the stuffing roast khoya in the pan, add sugar and sauté.
  6. 6

    add black cardamom powder, almonds powder, pistachio powder and stir the mix till it become light brown in colour.
  7. 7

    when stuffing comes together remove it in the bowl and let it cool down to room temperature.
  8. 8

    take parvel and spoon stuffing inside the cavity of parvel.
  9. 9

    sprinkle silvers of almonds and pistachio on the mitthai, dust mitahi with icing sugar.
  10. 10

    serve potol mithai cold.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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