MOWA of KHAI

Ingredients

• 2 seers (approximately 1.86 kg) dried paddy (unhusked rice) (Used to make khai (puffed rice) at home. Skip this and the sand step if using store-bought puffed rice.)
• 1 large quantity (enough to fill a wide pan) clean dry sand (Used as a heat medium for puffing the paddy. Use clean, dry, coarse sand. This is a traditional method — see notes for a modern alternative.)
• 1 seer (approximately 930 g) sugar (Used to make the binding syrup.)
• 1 seer (approximately 930 g) fresh khai (puffed rice) (This is the puffed rice made from the paddy above, or fresh store-bought puffed rice.)
• 0.25 tola (approximately 0.3 g / a very small pinch) seeds of small cardamoms (green cardamom seeds, ground) (Remove the green pods and use only the inner black seeds, finely ground.)
• 0.25 tola (approximately 0.3 g / a very small pinch) powdered cinnamon (Use pre-ground cinnamon or grind a small piece of cinnamon stick.)
• 1 tola (approximately 1.2 g / a small pinch) powdered pepper (Freshly ground black pepper is ideal.)
• 1 tola (approximately 1.2 g / a small pinch) dried and powdered ginger (sonth) (Use dried ground ginger (sonth), not fresh ginger.)
• 1 very small pinch (a tiny fragment, less than 0.1 g) edible camphor (bhimseni camphor) (Use only food-grade edible camphor (bhimseni/kapur). A tiny amount is sufficient — it is very potent. Do not use industrial camphor.)
• 1 to taste (optional) pasted almonds (Optional. Soak almonds, peel, and grind into a paste.)
• 1 to taste (optional) pistachios (Optional. Can be added whole or roughly chopped.)
• 0.5 powa (approximately 116 g / about 8 tablespoons) pure cows' ghee (Use good quality clarified butter (ghee) made from cow's milk for authentic flavour.)
• 1 small bowl (enough for rolling, approximately 100 g) powdered sugar (For rolling the finished balls. Use finely ground icing sugar or powdered sugar.)

Instructions

1. 1Spread 2 seers (approximately 1.86 kg) of dried paddy out in a single layer on a cold, moist floor or a cool damp surface — such as a stone or tiled floor that has been lightly dampened with water. Leave the paddy to rest undisturbed for 2 to 3 hours. This step allows the paddy to absorb just enough moisture so that it will puff up properly when it hits the hot sand. Do not soak it — the surface should just feel slightly cool and damp beneath the paddy.
2. 2Pour a large quantity of clean dry sand into a wide, heavy-bottomed pan or wok (kadai). Place the pan over high heat and stir the sand continuously with a long-handled spoon or spatula. Heat the sand until it is very hot — it should feel intensely hot if you hold your hand several centimetres above it. This will take approximately 10 to 15 minutes. The sand acts as a medium that transfers even, intense heat to each grain of paddy, causing it to puff.
3. 3Once the sand is very hot, take a small handful of the conditioned paddy and throw it onto the hot sand. Immediately stir the paddy and sand together quickly and constantly using your long-handled spoon. Within about 30 seconds, the paddy grains will burst open and puff up into khai (puffed rice). As soon as they puff, scoop them out immediately using a large sieve or slotted spoon — do not leave them in the sand, or they will burn. Repeat this process in small handfuls until all of the paddy has been puffed. Reheat the sand between batches as needed. Work quickly and stay attentive — the puffing happens very fast.
4. 4Once all the paddy has been puffed into khai, you need to remove the loose rice husks (chaffs). Pour the puffed khai into a large wide tray or basket. Gently toss and winnow the khai by lifting and dropping it from a height — or use a large sieve — allowing the lighter husks to separate and fall away. Repeat until the khai is as clean of husks as possible. Set the cleaned khai aside. You should have approximately 1 seer (930 g) of clean khai ready. If you purchased puffed rice, skip steps 1 to 4.
5. 5Place 1 seer (approximately 930 g) of sugar into a large, heavy-bottomed pot. Add just enough water to barely cover the sugar — approximately 250 to 300 ml — and stir briefly. Place the pot over medium-high heat and bring to a boil, stirring occasionally until all the sugar has dissolved. Once the sugar has fully dissolved, stop stirring and allow the syrup to boil steadily. Continue boiling until the syrup thickens — you are looking for a syrup that forms a soft thread when you take a small drop between your thumb and index finger and pull them apart gently. This is a traditional syrup consistency used for binding sweets.
6. 6With the syrup still over medium heat, add 1 seer (approximately 930 g) of fresh khai (the puffed rice) into the boiling syrup all at once. Stir constantly and vigorously with a wooden spoon or heat-resistant spatula. As you stir, the khai will begin to break down and crush against the sides and bottom of the pot, becoming powdered and fully mixing into the syrup. Keep stirring without stopping — this is essential to prevent burning. Continue until the khai is thoroughly broken down and the mixture forms a thick, cohesive mass.
7. 7Once the khai has been powdered and fully mixed into the syrup, reduce the heat to low. Add the following spices one at a time, stirring well after each addition: 1/4 tola (approximately 0.3 g) of ground cardamom seeds, 1/4 tola (approximately 0.3 g) of powdered cinnamon, 1 tola (approximately 1.2 g) of powdered pepper, and 1 tola (approximately 1.2 g) of dried and powdered ginger. Finally, add a very tiny fragment of food-grade edible camphor (bhimseni camphor) — use the smallest possible amount, as it is extremely potent. Stir everything together thoroughly to distribute all the spices evenly throughout the mixture.
8. 8If you are using the optional additions, this is the moment to add them. Stir in the pasted almonds and/or pistachios now, mixing them evenly throughout the warm spiced khai mixture. These are entirely optional and may be omitted without affecting the core recipe.
9. 9Continue to stir the mixture over low heat until it becomes noticeably thick and gluey — when you lift the spoon, the mixture should pull and stretch slightly rather than flow freely. This gluey, sticky consistency is the sign that the mixture is ready to be taken off the heat. It means the syrup has cooked down sufficiently to bind the khai balls together once they cool. Do not overcook — remove from heat as soon as this gluey consistency is achieved.
10. 10Remove the pot from the heat. Immediately add 1/2 powa (approximately 116 g, about 8 tablespoons) of pure cows' ghee to the hot mixture. Stir vigorously and thoroughly until the ghee is completely incorporated and the mixture is glossy and evenly coated. The ghee adds richness and helps with shaping the balls. Work quickly as the mixture will begin to stiffen as it cools.
11. 11Working quickly while the mixture is still warm and pliable, lightly grease your palms with a small amount of ghee to prevent sticking. Scoop out a portion of the mixture (roughly golf-ball sized) and press it firmly between your palms, rolling it into a smooth, compact ball. If the mixture cools too much it will harden and become impossible to shape, so work swiftly. If the mixture becomes too hard before you finish, place it briefly back on very low heat for a minute to soften it slightly. Continue until all of the mixture has been shaped into balls.
12. 12Pour some powdered sugar into a wide shallow bowl or plate. While the balls are still slightly warm, roll each one in the powdered sugar, turning it to coat all sides evenly. Place the coated balls on a clean plate or tray and allow them to cool completely to room temperature. Once fully cooled, the balls will firm up and hold their shape. Serve when cold. Store any leftovers in an airtight container at room temperature.