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Potol Mithai
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 POTOL MITHAI

  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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