Kheerer Chop or Khirer chop is a Bengali delicacy. There are so many chop recipes in Bengal cuisine and most of them savoury cutlets. When I saw chop in sweets, I was tempted to try. But when I saw the recipe, it was so much like Kheerer Shingara I made earlier, but still the shape decides the name. So I tried it.This was one of the six dishes I made on a single day. I had the filling made two days earlier and the dough I made was perfect to make three dishes that day. I also made the sugar syrup in a large pan so that I could dip all the sweets in it. It worked out well.
This chop has a crispy outer covering ad a delicious rich mawa filling inside. As the outer covering is not sweetened, the whole sweet is dipped in sugar syrup to give the sweetness. I loved the way it turned out. There is one more sweet made in the same method, again the shape is different and so the name is different. Khirer Kochuri is made the same way. While the chops are round in shape the kochuris are flat. After shaping the chops, just flatten the dough before deep frying and you have made kochuris. I first planned on making it, but they were too similar, so skipped them. Let me make it some other day. Let us move on to the recipe.
Makes 12 Kheer Chops
For The Dough:
Maida – 1 cup
Ghee – 1 tbs
Cardamom Powder – 1/4 tsp
Oil To Deep Fry
For The Filling:
Mawa – 1/2 cup
Ghee – 1 tsp
Cardamom Powder – a pinch
Golden Raisins – 8
Chopped Pistachios – 8
Sugar – 1 tbs
Sugar – 200 gm
Water -150 ml
Vinegar – 1 tbs
In a bowl mix together maida, cardamom powder and ghee.
Make it a crumbly mixture.
Add little water to bring together the dough. It needs to be crumbly.
Cover and set aside for one hour.
In a pan heat ghee and add raisins.
Add mawa and fry until it changes colour.
Add in cardamom powder and pistachios.
Finally add in sugar and cook until the mix froths.
Switch off flame and allow it to cool completely.
In another pan mix together sugar and water and bring it to boil.
Allow it to boil until it reaches single thread consistency.
Add vinegar and set it aside.
Heat oil in a pan.
Divide the dough into 12 equal portions.
Roll each into a round disc.
Place the filling inside the circle.
Apply water along the edges of the circle and stick them together to form a sphere.
Deep fry them until golden.
Remove from oil and immerse the chops in the warm syrup.
Let them soak for 30 minutes.
Remove onto a plate, garnish with pistachios and saffron and allow them to cool completely before storing in an airtight box.