MADHURAMLA KHANDA

Ingredients

• 0.5 powa (approx. 60 ml / ¼ cup) plain curd (yogurt) — for the paste (Use full-fat plain yogurt. ½ powa is roughly 60 ml or ¼ cup.)
• 0.5 seer (approx. 470 g / 4 cups) mung bean flour (besam of moog / moong dal flour) (½ seer is approximately 470 g. Use finely ground mung bean flour, available at Indian grocery stores.)
• 1 as needed water (Add gradually to form a thin, smooth, pourable paste — roughly the consistency of pancake batter.)
• 1 sufficient (approx. 250–350 ml / 1–1½ cups for frying) ghee (Use enough ghee to shallow- or deep-fry the cubes. Clarified butter or store-bought ghee both work.)
• 1 as needed (approx. 240 ml / 1 cup) syrup of sugar (Make a simple sugar syrup by dissolving sugar in water over heat until it reaches a light, one-string consistency. The original recipe does not specify proportions; a standard 1:1 sugar-to-water ratio by volume is a reasonable starting point.)
• 0.25 tola (approx. 3 g / ½ teaspoon) powdered garam masala (¼ tola is approximately 3 g. Use a pre-ground garam masala blend.)
• 0.25 tola (approx. 3 g / ½ teaspoon) powdered black pepper (¼ tola is approximately 3 g. Freshly ground gives the best flavour.)
• 1 a little (approx. ¼ teaspoon) salt (Add a small pinch to taste.)
• 1.5 powa (approx. 180 ml / ¾ cup) plain curd (yogurt) — for the sauce (1½ powa is approximately 180 ml. Use full-fat plain yogurt for the sauce. Keep it at room temperature before heating to prevent it from splitting too quickly.)

Instructions

1. 1In a large mixing bowl, combine ½ powa (approx. 60 ml / ¼ cup) of plain curd with ½ seer (approx. 470 g / 4 cups) of mung bean flour. Stir together, then gradually add water — a little at a time — mixing constantly until you have a thin, smooth, pourable paste with no lumps. The consistency should resemble pancake batter.
2. 2Using a whisk or a large spoon, beat the paste vigorously and continuously for about 15 minutes. This develops the texture and helps the paste become smooth and cohesive. The paste should look slightly aerated and hold together better by the end. You can do this by hand or use a stand mixer on medium speed to save effort.
3. 3Pour the beaten paste into a large, heavy-bottomed saucepan. Place over medium heat and bring to a gentle boil, stirring continuously with a wooden spoon or heat-resistant spatula. Keep stirring — do not stop — to prevent the paste from sticking or burning on the bottom. Continue cooking and stirring until the paste becomes very thick, pulling away from the sides of the pan. This will take approximately 15–20 minutes.
4. 4Immediately transfer the hot, thick paste onto a wooden board or large wooden plate. Using a wooden spoon or spatula, continue stirring and folding the paste directly on the board until it becomes so stiff that stirring is very difficult or nearly impossible. This step helps remove excess moisture and firms up the paste. Work quickly while the paste is still warm enough to move.
5. 5While the paste is still pliable and warm, use your hands or the back of a flat spatula to press it out flat on the wooden board to approximately ½ inch (about 1.25 cm) thickness. Work it into an even, flat slab so the cubes will be uniform.
6. 6Leave the pressed paste to cool completely at room temperature until it is firm and cold to the touch — this will take approximately 30 minutes. Once cold, use a sharp knife to cut the slab into small, even cubes. Aim for bite-sized pieces, roughly ½ inch (1.25 cm) cubes to match the thickness.
7. 7Heat sufficient ghee (approx. 250–350 ml / 1–1½ cups) in a wide pan or kadai over medium heat. Once the ghee is hot and shimmering, carefully add the cubes in batches — do not overcrowd the pan. Fry until golden and lightly crisp on the outside, turning gently. Remove with a slotted spoon and immediately drop the fried cubes into the prepared sugar syrup. Let them soak in the syrup for a few minutes so they absorb it before moving on to the next step. To make the sugar syrup: dissolve sugar in an equal volume of water in a small saucepan over medium heat, stirring until the sugar dissolves, then simmer for 2–3 minutes until slightly thickened.
8. 8In a separate saucepan, combine 1½ powa (approx. 180 ml / ¾ cup) of plain curd with ¼ tola (approx. ½ teaspoon) of powdered garam masala, ¼ tola (approx. ½ teaspoon) of powdered black pepper, and a little salt (approx. ¼ teaspoon). Stir well to combine all ingredients into the curd. Place the saucepan over low-medium heat and begin to gently heat the curd mixture, stirring continuously. Do not boil aggressively — heat gently until the curd is warm.
9. 9Once the spiced curd sauce is warm (not boiling), lift the syrup-soaked cubes out of the sugar syrup with a slotted spoon and drop them gently into the warm curd. Continue heating over low-medium heat, stirring gently, until the curd thickens and clings to the sides of the cubes. Watch carefully — as soon as the curd has thickened and coats the cubes well, remove the pan from the heat immediately. Do not overcook or the curd may separate. Serve warm.