GOVINDABHOG

Ingredients

• 470 grams khowa kheer (reduced solid milk / mawa) (½ seer converted to approximately 470 g. Khowa kheer is dried evaporated milk solids, available at Indian grocery stores as 'mawa' or 'khoya'.)
• 470 grams sabeda (water chestnut flour / singhara flour) (½ seer converted to approximately 470 g. Sabeda is water chestnut starch flour; available at Indian grocery stores. Do not substitute with cornstarch as the texture will differ.)
• 118 grams besan (chickpea flour) (½ powa (⅛ seer) converted to approximately 118 g. Also known as gram flour.)
• 0.3 grams black pepper, finely ground (¼ tola converted to approximately 0.3 g, roughly a small pinch (about ⅛ teaspoon). Use freshly ground for best flavour.)
• 0.3 grams green cardamom, finely ground (¼ tola converted to approximately 0.3 g, roughly a small pinch (about ⅛ teaspoon). Grind from whole pods for freshest aroma.)
• 1 very small pinch saffron strands (The original specifies 'very little saffron' — a tiny pinch of 4–6 strands is sufficient. Soak in 1 tablespoon of warm water before adding to the batter to release colour and flavour.)
• 1 as needed water (Add gradually to achieve a moderately thick, smooth, droppable batter — roughly the consistency of a thick pancake batter.)
• 1 plenty (deep frying amount) ghee (Use enough ghee to fully submerge the tiny batter drops. A deep, heavy-bottomed pan or wok filled at least 8–10 cm deep is recommended.)
• 1 as needed for syrup sugar (The original only states 'syrup of sugar' with no quantity. Make a simple one-string syrup: dissolve sugar in an equal volume of water and heat until slightly sticky when pressed between fingers.)

Instructions

1. 1In a large mixing bowl, crumble the khowa kheer (mawa) into small pieces so it incorporates easily. Add the sabeda (water chestnut flour) and besan (chickpea flour) to the bowl. Sprinkle in the finely ground black pepper and finely ground cardamom. Add the saffron — it helps to first soak the saffron strands in 1 tablespoon of warm water for 5 minutes, then pour the saffron water into the bowl. Gradually add plain water, a little at a time, mixing continuously, until you have a moderately thick, smooth, lump-free batter — it should be thick enough to hold a drop shape but fluid enough to fall off a spoon. Beat the batter thoroughly for several minutes until everything is well combined and the texture is uniform.
2. 2In a medium saucepan, combine sugar and water in roughly equal volumes (for example, 2 cups sugar to 2 cups water). Place over medium heat and stir until the sugar fully dissolves. Bring to a gentle boil, then reduce heat and simmer without stirring for 5–7 minutes until the syrup reaches a one-string consistency: dip a clean spoon in the syrup, let it cool slightly, then press a drop between your thumb and forefinger — when you pull them apart, a single thin thread should form. Remove from heat and keep warm at the lowest setting so it stays fluid and ready to receive the fried drops.
3. 3Pour a generous amount of ghee into a deep, heavy-bottomed pan or wok — you need at least 8–10 cm depth of ghee so the tiny drops can float and fry freely. Heat the ghee over medium-high heat until it is very hot but not smoking (around 170–180°C / 340–355°F). To create the very fine drops as the original recipe describes (in the manner of Mihidana), hold a flat perforated ladle or a fine-holed slotted spoon over the hot ghee. Pour a small ladleful of batter over the perforated ladle so the batter drips through the holes and falls into the hot ghee as tiny droplets. Work in small batches so the ghee temperature does not drop. Fry the droplets, gently stirring with a second slotted spoon, until they turn reddish-brown all over. This will take approximately 3–5 minutes per batch. The droplets should be crispy on the outside and cooked through.
4. 4Using the same perforated ladle you used to create the drops, scoop out the reddish-brown fried droplets from the ghee, letting the excess ghee drain back into the pan for a few seconds. Immediately drop the hot fried pieces directly into the warm sugar syrup. Gently stir to ensure all the drops are submerged and coated. Allow them to soak in the syrup for approximately 5–10 minutes, or until they have absorbed the syrup and are fully saturated — they should feel soft and heavy when pressed gently. Repeat steps 3 and 4 for each batch until all the batter is used.
5. 5Once all the syrup-soaked drops are ready, remove them from the syrup using the perforated ladle, letting excess syrup drain off. While they are still warm and pliable, take a generous handful of the saturated drops and gently press and roll them together between your palms to form large, compact balls — they should hold together easily due to the syrup binding them. If the drops have cooled and become firm, warm them briefly in the syrup again to restore pliability. Place the formed balls on a serving plate or tray. Allow to cool slightly before serving. These are best enjoyed at room temperature.