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Sabarnopranmohini Recipe By Ananya Banerjee

Oct 15, 2018







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.


    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!

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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