A traditional sweet prepared at a well-known shop has captured the attention of dessert lovers due to its exceptional quality. The secret behind the popularity of this delicacy lies in the strict maintenance of purity, drawing crowds from far and wide.
Traditional Preparation Methods
Instead of purchasing readymade khoya or chhena from the market, the artisans prepare both items directly at the shop using a blend of cow and buffalo milk. According to Santosh Kumar Rai, maintaining high standards through traditional methods is the primary focus from the very beginning.
The meticulous process begins by boiling milk in large vessels until it thickens into khoya and develops a distinct reddish hue. Sugar is then mixed into the prepared khoya and roasted thoroughly before being left to cool and dry. Cardamom powder is added to enhance the overall flavor profile.
Crafting the Layers
Simultaneously, fresh chhena is prepared in a separate container by curdling milk. The chhena is kneaded well and shaped into small balls, which are then enclosed within a layer of khoya and rolled into a round shape. Poppy seeds are finally sprinkled on top to complete the preparation.
Daily Production and Pricing
Santosh Kumar Rai noted that more than two quintals of milk are consumed daily to meet the high demand. Despite the large-scale production, the entire stock is usually exhausted by evening. Priced at six hundred rupees per kilogram and twenty-five rupees per piece, the sweet attracts regular customers who value its authentic taste.
