For the Filling: First Up, wash & peel off the skins of the potol entirely, not a single strand should be left out 👇🏻

Now, with a sharp pointed knife, make a single horizontal slit in each one of them & with the help of a spoon, gently take out its seeds & rest all the stuffs from inside it so that, we can later on, fill in the same with the Mawa filling easily 👇🏻

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Once that’s done, in a large saucepan add in sufficient water(RT), so that all the Potol are well immersed in it while cooking-
Now, boil the Potol in that water, add in it the baking powder, mix well (this is done to keep the green colours of the fresh potol intact (since, I don’t prefer using any artificial colour mostly) 👇🏻

Keeping the flame to the medium-low cook the Potol for about 7-8 mins time, then straining well transfer them to a separate plate-
While the Potol are cooking, in the interim:
We needed to prepare the sugar syrup with the aforementioned ingredients until everything’s nicely dissolved in it

Then, add in the parboiled Potol into it & keeping the flame in moderation, we need to boil the Potol along with this sugar syrup nicely for another 10-12 mins time, covering with a lid
Once done: Again, gently strain the Potol pieces on a large plate & allow them to cool down completely-
While, it’s cooling down: We need to prepare its Mawa filling now

For that, in a frying pan- Add in the ghee & then the Mawa & stir continuously until nicely mixed & blended together & well combined- Now, add in the milk to it & continue stirring- add in the sugar(if using, I didn’t use sugar separately herein) & milkmaid both- Mix everything well together until nicely combined and well blended- Add in the finely chopped nuts & the cardamom powder & finally give it all a very good mix

At the end, in goes the milk powder, mix well until well blended- Continue to cook it until, the mixture now forms like a smooth dough like mixture & leaves the pan on its own- Turning off the flame, transfer it to a separate plate & let it cool down completely- Now, once both the Mawa filling & the Potol pieces are cooled down well- Take a big spoonful of the filling into your hands & roll it into the cooked Potol- Stuff each one of the Potol well enough until they puff up nicely

Gently, seal the edges of the Potol post filling with the Mawa stuffing but keep the middle portion slightly open to look nice- Garnish it your own way- I’ve done it with some more finely chopped nuts, edible silver leaves & roughly chopped Cranberries- Plate it out now & directly place it to your Dining Table platters & it’s absolutely ready to be grabbed in no time now