Recipe Name: Nijuk Mithai (নিজুক মিঠাই)
Ingredients:
Besan (gram flour)
Ghee (for deep frying)
Jaggery
Cardamom powder
Camphor
Preparation:
Preparing the Besan Batter:
Take an adequate amount of good-quality besan (gram flour).
Mix the besan with water to make a thick, smooth batter (referred to as "khami" in the recipe).
Preparing the Jaggery Syrup:
In a separate pan, melt the jaggery and cook it down to form a thick syrup.
Add cardamom powder and a pinch of camphor to the jaggery syrup for flavor.
Cooking Method:
Frying the Besan Batter:
Heat ghee in a deep frying pan until it reaches the right temperature for frying.
Using a slotted spoon or a ladle with holes (chancha), pour small amounts of the besan batter into the hot ghee.
Fry the batter until it forms small, round, crispy boondis (small fried balls of besan).
Once the boondis are golden and crispy, remove them from the ghee using the slotted spoon and drain them well. Transfer the fried boondis into a large mixing bowl.
Mixing with Jaggery Syrup:
Allow the jaggery syrup to cool slightly but not to solidify; it should still be warm and sticky.
Pour the warm jaggery syrup over the fried boondis in the mixing bowl.
Mix the boondis and jaggery syrup thoroughly, ensuring that all the boondis are evenly coated with the syrup.
Forming the Nijuk Mithai:
While the mixture is still warm and pliable, take small portions of the boondi mixture and shape them into round, firm balls (similar to ladoos).
Serving:
Nijuk Mithai is a traditional sweet that is delicious, flavorful, and often used in religious offerings, particularly in the worship of deities such as the famous Krishna Rayjiu of Bagri.
Serve the mithai fresh, as it is best enjoyed when the boondis are still crispy and the jaggery is aromatic and sweet.
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