Well people do not know much about this traditional Khirmon sweet from Jiagunge of Murshidabad district of West Bengal. Its a kind of rasogolla but hard in nature with the smell of 'elaichi' in it.
Mixed nuts like almonds, currants, cashews and pistachious – finely crushed
Cottage cheese – made of milk of 2 litres
Seeds of cardamoms – 2, crushed
Khoya – 1/2 cup
Saffron – 4 strings
Water – 4 cups
Cardamom seeds – 2
Sugar – 4 cups
1. To prepare the filling, combine khoya along with powdered cardamoms and crushed nuts. Once the filling is made, set it aside.
2. Knead the cheese and divide in to 20 equal portions. Give each portion the shape of a ball. Then, make a hollow at the center of each and every cheese ball. Stuff each hollow with 1/2 tsp of the above prepared filling. Properly cover the hollow with the surrounding cheese. See to it that the ball has a smooth feel. The same process should be repeated until the entire cheese and the filling are exhausted.
3. To prepare the syrup, take all the syrup ingredients in the large saucepan. Let all the ingredients come to boil. Then, simmer it for about 12 minutes on medium flame.
4. Delicately dip the cheese balls into the syrup. Lower the flame and place a lid on the saucepan. Simmer for about 15 minutes. Allow it to cool and serve.
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