GUJIA

Ingredients

• 470 grams (approximately 1/2 seer) kheer (thickened milk) (Use a thick, reduced milk preparation — equivalent to approximately 1/2 seer. If unavailable, reduce full-fat milk by simmering until thickened to a dense, dough-like consistency.)
• 58 grams (approximately 3 chhataks) sugar (Approximately 3 chhataks. Use regular white granulated sugar.)
• 6 grams (approximately 1/2 tola) cardamom, powdered (Approximately 1/2 tola, equivalent to roughly 1 teaspoon of freshly ground cardamom. Grind green cardamom seeds to a fine powder.)
• 58 grams (approximately 1/2 powa) sugar-candy, powdered (Approximately 1/2 powa. Use rock sugar (mishri) ground to a fine powder, or substitute with powdered white sugar if unavailable.)
• 19 grams (approximately 1/2 chhatak) almond paste (Approximately 1/2 chhatak. Blanch almonds, remove skins, and grind with a few drops of water to form a smooth paste.)
• 19 grams (approximately 1/2 chhatak) pistachio paste (Approximately 1/2 chhatak. Blanch pistachios, remove skins, and grind with a few drops of water to form a smooth paste.)
• 1 small handful almonds, minced (for stuffing) (Finely chop or mince a small quantity of blanched almonds to use as the stuffing inside each ball.)
• 1 small handful pistachios, minced (for stuffing) (Finely chop or mince a small quantity of blanched pistachios to use as the stuffing inside each ball.)
• 1 batch (enough to immerse the balls) sugar syrup (Prepare a light to medium sugar syrup sufficient to immerse all the balls. The original text does not specify quantities beyond what is needed to submerge the finished balls.)
• 1 small pinch saffron (Used to colour the sugar syrup. Steep a pinch of saffron strands in a tablespoon of warm water before adding to the syrup to release its colour and fragrance.)

Instructions

1. 1Before you begin cooking, place a small pinch of saffron strands into a tablespoon of warm water and set aside to steep. This releases the saffron's golden colour and fragrance, which will be used to colour the sugar syrup later. Allow to steep for at least 10 minutes.
2. 2Place the kheer (approximately 470 g) and the sugar (approximately 58 g) together into a heavy-bottomed pan or kadai over medium heat. Stir continuously with a wooden spoon or spatula to prevent the mixture from burning on the bottom. Continue cooking and stirring until the mixture comes together into a thick, cohesive mass that pulls away from the sides of the pan and no longer sticks to your fingers when tested with a small pinch. This may take 20–30 minutes. Be patient and keep stirring — this step determines the texture of your final balls. Once the mixture is non-sticky, remove the pan from the heat immediately.
3. 3With the pan off the heat, add the powdered cardamom (approximately 6 g), the powdered sugar-candy (approximately 58 g), the almond paste (approximately 19 g), and the pistachio paste (approximately 19 g) to the warm kheer-sugar mass. Mix everything together thoroughly with a spatula or your hands (once cool enough to handle) until all the added ingredients are evenly distributed and the mixture is uniform in colour and texture. The mixture should remain pliable and soft.
4. 4Divide the mixture into small, equal portions — roughly the size of a large marble or small walnut. Take one portion in the palm of your hand and gently flatten it into a small disc. Place a small pinch of minced almonds and minced pistachios in the centre. Fold the edges of the disc up and around the filling, then roll gently between your palms to form a smooth ball, ensuring the filling is fully enclosed and does not poke through the surface. Repeat with all remaining portions. Place the finished balls on a plate or tray as you go.
5. 5In a small saucepan, prepare a sugar syrup by dissolving sugar in water over medium heat and bringing it to a gentle simmer. Stir until the sugar is fully dissolved. Add the steeped saffron water (from step 1) to the syrup and stir to combine — the syrup should take on a warm golden-yellow colour. The original recipe does not specify the syrup consistency, so a light syrup (just dissolved sugar and water) is appropriate. Ensure there is enough syrup in the pan to fully immerse all the balls.
6. 6Gently lower all the stuffed balls into the warm saffron-coloured sugar syrup, ensuring they are fully submerged. Allow them to soak in the syrup for a few minutes so they absorb the sweetness and take on the golden saffron colour. You may serve them warm directly from the syrup, or allow them to cool and serve at room temperature. Use a slotted spoon to transfer them to a serving dish.