Potol Mithai By Ajay Chopra

Potol Mithai

Stuffed potol with khoa, almond powder, pistachio powder and garnished with dry fruits.
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Cooking Time

15 min

Meal Type


Preparation Time

10 min



Rate This Recipe6


  • 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


  1. 1

    Peel parvel to take the skin out, slit parvel from the centre and remove all the seeds from the vegetable, blanch parvel for few minutes to ensure it becomes soft.
  2. 2

    For sugar syrup add sugar, water in sauce pan and make thick syrup, when parvel are blanched add them in sugar syrup and cook till they become translucent.
  3. 3

    For the stuffing roast khoya in the pan, add sugar and saute, add black cardamom powder, almonds powder, pistachio powder and stir the mix till it become light brown in colour, when stuffing comes together remove it in the bowl and let it cool down to room temprature.
  4. 4

    Take parvel and spoon stuffing inside the cavity of parvel.
  5. 5

    Sprinkle silvers of almonds and pistachio on the mitthai.
  6. 6

    Dust mitahi with icing sugar.
  7. 7

    Serve potol mithai cold.

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