MANIK-BHOG

Ingredients

• 1.5 powas (approx. 375 g) khowa kheer (Also known as khoya; a dried whole milk solid available at Indian grocery stores. Use fresh or store-bought.)
• 1.5 powas (approx. 375 g) sugar (Used to make the boiling syrup into which the khowa kheer paste is added.)
• 1 as desired almond paste (Blanch and grind almonds to a smooth paste. Add to the mixture to taste.)
• 1 as desired pistachio paste (Shell and grind pistachios to a smooth paste. Add to the mixture to taste.)
• 2 drops essence of rose (A concentrated rose flavouring; use just 1–2 drops as it is very strong.)
• 6 per ball (5–6) raisins (Used as stuffing inside each ball.)
• 6 per ball (5–6) cardamom seeds (Use seeds removed from green cardamom pods; provides floral warmth to the filling.)
• 10 drops per ball (8–10) rose water (Sprinkled or dropped into the centre of each ball before sealing.)
• 1 small amount for smearing ghee (Used to coat your hands to prevent sticking when shaping the balls.)
• 1 small amount for rolling sugar (Spread on a plate and roll the finished balls in it to coat the outside.)

Instructions

1. 1Crumble or grate the khowa kheer into a bowl and mash it well with your hands or the back of a spoon until it forms a smooth, lump-free paste. Set aside. In a wide, heavy-bottomed pan, combine the 1½ powas (approx. 375 g) of sugar with just enough water to dissolve it (around 100–120 ml). Heat over medium-high heat, stirring until the sugar dissolves, then bring to a boil. Allow it to boil vigorously until it forms a light syrup (it does not need to reach a specific thread stage — just a clear, bubbling syrup is fine for beginners).
2. 2Once the sugar syrup is boiling, carefully drop the khowa kheer paste into the pan. It will sizzle — stir immediately. Reduce the heat to low (mild heat) and stir continuously using a wooden spoon or heat-resistant spatula. Keep stirring without stopping to prevent the mixture from catching or burning on the bottom of the pan.
3. 3Continue stirring on low heat. When the mixture comes back to a boil (you will see bubbles rising again), add the almond paste and pistachio paste in the amounts you prefer. Then add 1–2 drops of essence of rose. Stir everything together thoroughly so the nut pastes are evenly incorporated throughout the mixture.
4. 4Keep stirring the mixture continuously on low heat. The mixture will gradually thicken and begin to pull away from the sides of the pan. Continue cooking until it becomes a very stiff, non-sticky paste that holds its shape when you press a small amount between your fingers. This is the most important stage — do not remove from heat too early or the balls will not hold their shape. Once it is stiff enough, remove the pan from the heat.
5. 5Using a spatula, scrape the stiff paste together into a mound in the centre of the pan or transfer it onto a clean plate or tray. Leave it to cool until it is comfortable to handle with your hands — it should still be slightly warm but not hot. Do not refrigerate; allow it to cool naturally at room temperature.
6. 6Rub a small amount of ghee over both your palms to prevent sticking. Take a portion of the cooled paste (roughly the size of a golf ball) and flatten it gently in your palm. Place 5–6 raisins and 5–6 cardamom seeds in the centre, then carefully drizzle 8–10 drops of rose water over the filling. Fold the edges of the paste up and around the filling, pressing firmly to seal. Roll between your palms to form a smooth, round ball. Repeat with the remaining paste and filling.
7. 7Spread a thin layer of sugar on a flat plate. Roll each ball gently in the sugar until it is evenly coated on all sides. Arrange the finished balls on a serving plate and serve. They can be stored at room temperature in an airtight container for a day or two.