NAWAB-BHOG

Ingredients

• 470 grams (approximately 1/2 seer) khowa kheer (solidified reduced milk, also sold as mawa or khoya) (If khowa is not available, look for it at Indian grocery stores labelled as mawa or khoya. It should be crumbly or firm in texture.)
• 235 grams (approximately 1 powa) sugar (White granulated sugar works well. The powa is a traditional Indian unit roughly equal to a quarter seer, approximately 235 g.)
• 2 tablespoons raisins (Use a small generous handful. Any variety of raisins is fine.)
• 2 tablespoons almonds, roughly chopped into small pieces (Chop blanched or raw almonds into small pieces before starting.)
• 2 tablespoons pistachios, roughly chopped into small pieces (Use unsalted pistachios. Chop roughly before starting.)
• 1 handful (approximately 3 tablespoons) sugar-candy (rock sugar or misri), broken into small pieces (Rock sugar (misri) is available at Indian grocery stores. Break into small pieces with the back of a spoon or in a mortar and pestle before use.)
• 1 pinch cardamom, ground to a fine powder (Use pre-ground green cardamom powder, or grind cardamom seeds yourself using a mortar and pestle.)
• 3 drops rose essence (Use 2 to 3 drops. Rose essence (also called rose water extract or rose essence) is widely available at Indian grocery stores and online. Use sparingly — it is very concentrated.)
• 1 small pinch (a few seeds) cardamom seeds, whole (not pods) (Crack open a few green cardamom pods and remove the small black seeds inside. These are added whole for texture and aroma.)

Instructions

1. 1Place the khowa kheer (mawa/khoya) into a large bowl. Using clean hands or the back of a spoon, press and work the khowa until it forms a smooth, lump-free paste. It should feel like soft dough. Set aside. This step ensures it will dissolve evenly into the sugar syrup without lumps.
2. 2Pour 235 g of sugar into a medium heavy-bottomed saucepan. Add just enough water to barely cover the sugar — about 120 ml (half a cup). Place the pan over medium heat and stir gently until the sugar dissolves. Once the sugar has dissolved, stop stirring and allow the syrup to come to a boil. You will see large bubbles forming. This is your boiling sugar syrup.
3. 3Once the syrup is boiling, carefully drop the khowa paste into the saucepan in small pieces. Reduce the heat to low (mild heat). Stir the mixture continuously with a wooden spoon or spatula, breaking up any lumps of khowa. The mixture will start to come together into a thick, uniform mass. Keep stirring — do not leave unattended — as the mixture can catch on the bottom of the pan. Continue until the mixture becomes noticeably thick and starts to pull away from the sides of the pan.
4. 4Once the mass in the pan has become noticeably thick — it should hold its shape briefly when you draw the spoon through it — add the raisins, chopped almond pieces, chopped pistachios, broken sugar-candy pieces, and the pinch of ground cardamom powder. Stir everything in gently but thoroughly so all the additions are well distributed throughout the mixture. Continue stirring over low heat.
5. 5Continue stirring gently over low heat until the mixture becomes stiff — meaning it holds its shape firmly and no longer flows freely when the spoon is lifted. It should feel like very thick dough and come cleanly away from the sides and base of the pan. At this point, remove the pan from the heat immediately. Do not overcook or the mixture will become too hard to shape.
6. 6Using a spatula or spoon, scrape all of the stiff mixture together into one mass in the centre of the pan or transfer it to a large plate or tray. Make sure nothing is left stuck to the sides of the pan. Allow it to cool for 2 to 3 minutes until it is comfortable enough to handle but still warm and pliable — it should not be so hot that it burns your hands.
7. 7Add 2 to 3 drops of rose essence and the few whole cardamom seeds to the warm, scraped mass. Using your hands or a spatula, knead and fold the mixture gently to distribute the rose essence and cardamom seeds evenly throughout. Be careful not to add too much rose essence — 2 drops is usually sufficient as it is very concentrated and can easily overpower the sweet.
8. 8With lightly greased or damp hands, pinch off small portions of the mixture — roughly the size of a large marble or about 1 tablespoon each — and roll them between your palms into smooth, round balls. Place the finished balls on a plate or tray lined with baking paper. Repeat with the remaining mixture. Allow the balls to cool completely at room temperature before serving or storing. They will firm up further as they cool.