Parwal Mithai Recipe | How To Make Potol Misti By Ananya | Bengali Sabarnopranmohini #DurgaPuja | India Food Network

This Durga Puja prepare Sabarnopranmohini, a dish befitting such a grand occasion. Cored parwals are stuffed with a rich khoya & cashew paste filling infused with saffron and fried in Emami Healthy and Tasty Refined Rice Bran Oil. The sweet crunch of the parwals boiled in sugar syrup paired with the rich saffron cashew filling forms a divine bite of flavour. So spread the Durga Puja festivities by preparing this at home and let us know your feedback in the comments below.

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Ingredients
500 ml Milk
150 gm Khoya
25 gm Raisins
25 gm Cashew nuts, crushed
10 gm Saffron, soaked in warm water
3 tbsp Emami Healthy and Tasty Refined Rice Bran Oil
6 Parwal
A dash of rose water
Thick sugar syrup with:
2 cups Sugar
2 cups Water

Method of Preparation
- Boil the milk over low fire until it thickens.
- Grind the khoya, raisins, cashew nuts, saffron with a dash of rose water. Keep the mixture aside
- Shallow Fry the mixture in Emami Healthy and Tasty Refined Rice Bran Oil and filling is ready.
- Scoop out the insides of the parwals and boil for 20-25 minutes in the sugar syrup.
- Stuffed the khoya filling in boiled parwal.
- Serve, topped with the thickened milk. Enjoy!