Kheer Mohan recipe
Kheer Mohan is a traditional Indian sweet with a rich cultural background. Originating in the northern regions of India, particularly Rajasthan and Uttar Pradesh, this dessert has long been a staple during festivals and celebrations. Kheer Mohan is said to have been inspired by the concept of milk-based sweets like rasgulla, but with its unique twist of caramelization and long cooking time that gives it a golden-brown hue and deep flavor.
The name “Kheer Mohan” is believed to have come from the use of “kheer” (milk) and “mohan” (a word often associated with Lord Krishna, who is known for his love of milk and sweets). This dessert reflects the love for milk-based sweets in Indian cuisine and is often linked to festive occasions such as Diwali, Raksha Bandhan, and Holi. Its preparation is considered an art in itself, requiring patience as the chena (curdled milk) is cooked slowly in a sugar syrup until it turns golden and develops a soft, spongy texture.
Kheer Mohan resembles another popular sweet, gulab jamun, but it stands out because of its unique caramelization technique, which gives it a distinct flavor profile. The slow simmering in caramelized syrup not only adds to its taste but also enhances its appearance, making it a feast for the eyes as well as the palate. Traditionally made at home, Kheer Mohan is now also available at sweet shops across India, especially during festival seasons.
With festivals just around the corner, it’s the perfect time to try a unique and delicious sweet that will leave everyone craving more. Kheer Mohan is a delightful traditional Indian sweet made from chena (curdled milk) and soaked in rich caramelized syrup. It has a soft, melt-in-the-mouth texture with a golden-brown color that makes it irresistible.
Let’s dive into this simple yet flavorful recipe that will surely become a favorite at your festive celebrations!
Ingredients
For Chena :
- Milk – 1 liter
- Lemon – 1
- Semolina (Suji) – 1 tbsp
- Sugar – 1 tbsp
- Baking powder – a pinch
For Sugar Syrup:
- Caramelized sugar syrup: Sugar – 2 tbsp + Water – ¼ cup
- Sugar – 1 cup
- Water – 4 cups
Method
Step 1: Preparing Chena
- Firstly we boil the milk so here I’m using 1 liter of full fat cow milk. Once the milk comes to a boil, turn off the heat and add the juice of 1 lemon to curdle the milk. Instead of lemon juice you can use vinegar or nimbu ka phool also.
- Stir gently until the milk separates into chena (curds) and whey.
- Strain the chena through a fine cloth, rinse it with cold water, and squeeze out any excess liquid. We can you this whey for kneeding chapati dough.
- Let it hang for 10-15 minutes to drain completely.
Step 2: Kneading the Chena
- After the chena is well-drained, place it in a plate and knead it for about 3-4 minutes until smooth and free of lumps.
- Then, add 1 tablespoon of semolina (suji), 1 tablespoon of sugar, and a pinch of baking powder.
- Mix everything well and divide the mixture into equal portions. Shape each portion into small, round balls.
Step 3: Preparing the Sugar Syrup
- To make the syrup, first, caramelize 2 tablespoons of sugar with a little water in a pan. Cook on medium heat until it turns a golden-brown color, then carefully add ¼ cup of water. This syrup we will use later, so set aside.
- In another pan, bring 1 cup of sugar and 4 cups of water to a boil.
- Once boiling, gently add the chena balls into the syrup. Cover the pan and cook on high flame for about 15 minutes without stirring.
Step 4: Adding Caramelized Syrup
- Now, add the caramelized sugar syrup in a kadai. This will give the Kheer Mohan its signature brown color.
- The texture is similar to gulab jamun, but these chena balls are cooked longer in the syrup, giving them a nice flavor. If the syrup thickens too much, add a little hot water.
- Cook for about 30 minutes, until the syrup has a good consistency and the Kheer Mohan balls are fully cooked. It takes 45 to 50 minutes for cooking.
- Once done, let them cool for 5-6 hours, allowing the syrup to fully soak in, giving the Kheer Mohan a rich texture.
- Our kheer mohan is ready to serve.. Cut them open to see the beautiful texture inside. Do try this unique sweet, and I’m sure you’ll love it!
Tips for Perfect Kheer Mohan:
- Be patient while kneading the chena (curdled milk). It needs to be smooth and lump-free to achieve the right texture.
- When we caramelizing the sugar. Keep the flame low to medium and avoid burning the sugar, as this can result in a bitter taste.
- Do not rush the process. Let the chena balls cook in the sugar syrup slowly to absorb the flavors and achieve the perfect soft texture.
- If the syrup thickens too much, add a little hot water in batches to maintain the right consistency without making it too watery.
- Allow the Kheer Mohan to rest and cool for a few hours before serving. This will help the syrup seep in fully, enhancing the taste and texture.
