FRUITS of KHEER

Ingredients

• 470 g (approximately ½ seer) khoya (khowa kheer) (Also sold as mawa; a firm, dried whole-milk solid available at Indian grocery stores. If unavailable, use store-bought unsweetened khoya.)
• 118 g (approximately ½ powa) sugar (Fine white granulated sugar dissolves most easily.)
• 237 ml (approximately 1 powa) whole milk (Full-fat milk gives the richest result.)
• 12 g (approximately 1 tola) powdered cardamom (Freshly ground green cardamom seeds give the best aroma.)
• 1 pinch powdered aniseed (A very small amount — just a pinch — is all that is required.)
• 59 g (approximately 1 chhatak) ghee (Clarified butter; available at most supermarkets and Indian grocery stores.)
• 59 g (approximately 1 chhatak) pasted almonds (Blanch whole almonds in boiling water, remove skins, then grind to a smooth paste with a tiny splash of water using a food processor or mortar and pestle.)
• 59 g (approximately 1 chhatak) pistachios (Shelled and finely ground to a paste in the same manner as the almonds.)
• 3 drops (2–3 drops) essence of rose (Pure rose essence (not rose water); use 2–3 drops only as it is very concentrated.)
• 1 as needed food colouring (colours appropriate to the fruits being made) (Use gel or powder food colours. For mangoes use yellow and orange; for lychees use red; for other fruits use their natural colour. Divide the finished paste into portions and colour each portion separately.)
• 1 per shaped fruit (as needed) whole cloves (One clove is pressed into each shaped sweet to represent the stalk.)
• 1 as needed (for mango shapes only) juice of mango-scented ginger (Mango ginger (Curcuma amada) is a variety of ginger with a raw-mango aroma; find it at Indian grocery stores. Grate or crush the rhizome and squeeze out the juice. Use only for the mango-shaped sweets.)
• 1 as needed (for lychee shapes only) whole poppy seeds (White or blue poppy seeds; used only for the lychee-shaped sweets. These are dry-fried and then coloured deep red.)

Instructions

1. 1Place a wide, heavy-bottomed pan (such as a kadai or non-stick sauté pan) over medium heat. Add the khoya, sugar, milk, powdered cardamom, pinch of powdered aniseed, ghee, pasted almonds, and pasted pistachios all at once. Stir everything together with a wooden spoon or silicone spatula until the ingredients are fully combined into a single mixture before the heat takes full effect.
2. 2Keep the heat at medium and stir the mixture continuously. As it heats, the milk will incorporate into the khoya and sugar will dissolve. Continue cooking and stirring for approximately 15–20 minutes. The mixture will gradually thicken. You will know it is ready when it pulls away cleanly from the sides and base of the pan, holds its shape when pressed with the spoon, and a small amount dropped on a plate sets firm without spreading. Be careful not to let the mixture scorch on the bottom — keep stirring throughout.
3. 3Once the mixture has reached a stiff paste consistency, remove the pan from the heat immediately. Using a spatula or scraper, carefully scrape all of the paste that has stuck to the sides and bottom edges of the pan back into the centre of the mixture. Incorporate it fully so no paste is wasted and the mixture is uniform.
4. 4Allow the paste to cool slightly so it is safe to handle (it should still be warm but not burning). Add 2 to 3 drops of rose essence to the paste. Then, using the back of the spatula or by kneading with clean hands (lightly greased if needed), beat and work the paste vigorously until it is extremely smooth, with no lumps remaining. The paste should feel like soft dough — pliable, smooth, and fine-textured.
5. 5Divide the smooth paste into portions — one portion for each fruit type you wish to make (for example, one portion for mangoes, one for lychees, and so on). Add the appropriate food colouring to each portion: knead the colour into the paste until it is completely even throughout. Take small amounts of each coloured portion and roll them between your palms into smooth balls. Then, if you have a fruit-shaped mould (called a cast), press each ball firmly into the mould to imprint the shape of the fruit. If you do not have a mould, carefully shape the balls by hand into the approximate form of the fruit — a slightly elongated oval for mangoes, a rounded oval for lychees, and so on.
6. 6Take one whole clove for each shaped sweet. Press the pointed stem end of the clove gently but firmly into the top of each shaped fruit piece, in the position where the stalk would naturally be. This gives the sweet a realistic, fruit-like appearance.
7. 7This step applies only to the mango-shaped sweets. Grate or finely crush the mango ginger (Curcuma amada) rhizome and squeeze out its juice through a fine sieve or muslin cloth. Using a small pastry brush or your fingertip, lightly smear this juice over the surface of each mango-shaped sweet. This adds the authentic fragrance of raw mango to the piece, enhancing its realism.
8. 8This step applies only to the lychee-shaped sweets. Place a small dry pan over low heat (use absolutely no ghee or oil). Add the whole poppy seeds and toast them gently, stirring constantly, for 1–2 minutes until they are lightly golden and fragrant. Remove from the heat and allow them to cool completely. Once cooled, toss the seeds in a deep red food colouring until they are thoroughly and evenly coated. Spread them on a plate to dry briefly.
9. 9Take the deep-red coloured poppy seeds and sprinkle them generously over the surface of each lychee-shaped sweet. Gently press the seeds lightly so they adhere to the surface of the paste. The red-coated poppy seeds mimic the textured skin of a real lychee, giving the sweet a striking, lifelike appearance.
10. 10Arrange the finished fruit sweets on a serving platter or tray. If you wish, decorate them with real or artificial leaves and small branches that correspond to the fruit being represented — mango leaves for the mango sweets, and so on. This final decorative touch creates a beautiful, realistic display of fruit. The sweets are now ready to serve.