Thursday, 31 October 2013

Potol Kheer er Jugalbandi(Dessert of Pointed gourd)


Potol/Parwal/Pointed gourd: 6
Khawa:1/4 cup
Ghee:1 tsp
Kewra water:2 tsp
Large sugar crystals:1 tsp
Broken cashew:1 tsp
Chopped raisins:1 tsp
Thick sugar syrup:: 1/2 cups
Thin sugar syrup:1 cup


Cut potol into halves,remove skin pulp & seeds thoroughly.
Boil potol in water first.
Then boil it in thin sugar syrup for 10 mins.
Drain the syrup.
Fry potol(both sides) in ghee for few seconds so that its rawness goes & colour does not changed.
Add 1 tsp of kewra water to thick syrup.
Soak Potol in thick sugar syrup for 10 mins.

For stuffing:
Mix Khawa,cashew,raisins & sugar crystals.
Heat ghee in a pan & add the mixture.
Cook for 2-3 mins.
Remove from pan.
Add kewra jol in the mixture.
Stuff the potol with 1 tsp of mixture.
Refrigerate it.
Serve it cool

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