DUGDHAKUPIKA

Ingredients

• 1.89 litres (approximately 2 seers) milk (for kheer filling) (Full-fat milk works best. 1 seer is approximately 0.93 litres, so 2 seers ≈ 1.89 litres.)
• 236 grams (approximately 1 powa) sugar (for kheer filling) (1 powa is approximately one quarter of a seer, roughly 236 grams.)
• 0.93 kilograms (approximately 1 seer) hard chhana (firm paneer/fresh cheese) (Hard chhana is a firm, dry fresh Indian cheese. Press fresh paneer very thoroughly to remove as much moisture as possible, or purchase the firmest paneer available. 1 seer ≈ 0.93 kg.)
• 708 grams (approximately 3 powas) fine plain flour (maida) (Use finely milled plain (all-purpose) flour. 3 powas ≈ 3 × 236 g = 708 grams.)
• 1 as needed milk (for dough) (Add milk a little at a time to bring the dough together to a stiff consistency. Do not make it soft.)
• 1 as needed (plenty) ghee (for frying) (Use enough ghee to deep-fry the cakes fully submerged. Clarified butter (ghee) gives authentic flavour.)
• 1 as needed sugar (for syrup) (Enough sugar and water to make a syrup sufficient to fully submerge and saturate all the fried cakes. A standard ratio is roughly equal weights of sugar and water as a starting point.)

Instructions

1. 1Pour approximately 1.89 litres (2 seers) of full-fat milk into a large, wide, heavy-bottomed pan. Add approximately 236 grams (1 powa) of sugar. Place the pan over medium heat and bring to a boil, stirring constantly with a wooden spoon or spatula to prevent the milk from scorching on the bottom. Continue to cook and stir without stopping, reducing the heat to medium-low once boiling, until all the liquid has evaporated and the mixture thickens into a very stiff, dry paste that pulls away from the sides of the pan. This is your kheer filling. Be patient — this can take 40 to 60 minutes depending on your pan and heat level. The mixture is ready when it holds its shape and is no longer wet or sticky.
2. 2Remove the pan from the heat. Using a spatula or wooden spoon, scrape every bit of the stiff kheer paste from the sides and base of the pan, gathering it all together into one mass. Transfer it to a clean bowl or work surface. While it is still warm, beat it thoroughly with the back of a spoon, a spatula, or your hands (be careful as it will be hot — allow it to cool just enough to handle safely) until it becomes smooth and uniform. Set aside to cool completely before using as a filling.
3. 3Weigh out approximately 930 grams (1 seer) of hard chhana. If your chhana or paneer is at all moist, wrap it in a clean cloth and press it firmly to squeeze out as much liquid as possible — the drier it is, the better the dough will hold together. Crumble the chhana into a large bowl and work it with your hands or the back of a spoon until it forms a smooth paste with no lumps. Add approximately 708 grams (3 powas) of fine plain flour (maida) to the bowl. Mix the chhana and flour together thoroughly until evenly combined. Now add milk a very small amount at a time, mixing after each addition, until the mixture comes together as a stiff, firm dough — it should not be soft or sticky. You may not need much milk at all given how moist the chhana already is. Knead the dough briefly until smooth and uniform. Cover and rest for 5 minutes.
4. 4Divide the dough into evenly sized portions — approximately golf-ball sized pieces. Take one portion and flatten it in your palm into an oval or disc shape roughly 5–6 cm long. Place a small amount of the cooled, beaten kheer filling in the centre — do not overfill or the cakes will burst during frying. Bring the edges of the dough up and around the filling, pinching them firmly together to seal completely. Gently roll and shape the filled parcel between your palms into an elongated oval or cylinder shape, roughly 6–7 cm long. Make sure there are no cracks or gaps in the dough where filling could escape. Repeat with all remaining dough and filling. Place the shaped cakes on a lightly floured tray or plate while you prepare the frying ghee and syrup.
5. 5In a wide, shallow pan large enough to hold all the fried cakes, combine sugar and water in a roughly equal ratio by weight (for example, 500 grams of sugar with 500 ml of water — use enough to ensure all cakes will be fully submerged). Heat over medium heat, stirring until the sugar dissolves completely, then bring to a gentle simmer. Keep the syrup warm on low heat while you fry the cakes.
6. 6Pour plenty of ghee into a deep, heavy-bottomed pan or wok — enough to fully submerge the cakes. Heat the ghee over medium heat until it reaches approximately 160–170°C (320–340°F). If you do not have a thermometer, test by dropping a tiny piece of dough into the ghee — it should rise slowly to the surface and sizzle gently; it should not brown immediately. Carefully lower the shaped cakes into the hot ghee in batches, do not crowd the pan. Fry gently, turning occasionally with a slotted spoon, until they are evenly golden brown all over, approximately 8–12 minutes per batch. Frying slowly at a moderate temperature is important to ensure the inside cooks through without the outside burning. Remove with a slotted spoon, allow excess ghee to drip off briefly, then immediately lower the hot fried cakes into the warm sugar syrup.
7. 7Leave all the fried cakes in the warm sugar syrup. Allow them to soak until fully saturated — this means they have absorbed syrup all the way through, becoming plump and juicy. This will take at least 30 minutes, and up to an hour for best results. You can gently spoon syrup over the tops of the cakes periodically to help them absorb evenly. Once saturated, serve the dugdhakupika in bowls with some of the syrup spooned over them.