Kheer Mohan Recipe | खीर मोहन
Kheer Mohan is a soft and spongy chena-based Indian sweet cooked in sugar syrup and flavored with caramelized sugar for its beautiful golden-brown color.
Ingredients
For Chenna
- 1 ltr Milk
- 1 no Lemon
- 1 tbsp Semolina (suji)
- 1 tbsp Sugar
- a pinch Baking powder
For Sugar Syrup
- 1 cup Sugar
- 4 cup Water
Caramalized sugar syrup
- 2 tbsp Sugar
- 1/4 cup Water
Instructions
Preparing Chena
- Firstly, bring 1 liter of full-fat milk to a boil in a heavy-bottomed pan. Once the milk comes to a boil, turn off the heat.
- Add the juice of 1 lemon and stir gently until the milk separates into chena and whey.
- Strain the mixture through a clean muslin cloth. Rinse the chena with cold water to remove any remaining lemon flavor.
- Squeeze out the excess water.
Don't throw away the whey. You can use it to knead roti or chapati dough.Tie the cloth and hang the chena for 10–15 minutes, allowing the excess moisture to drain completely.
Knead the Chena
- After that transfer the well-drained chena to a plate.
- Knead it with the heel of your palm for about 3–4 minutes, until it becomes smooth and lump-free.
- Add 1 tablespoon semolina, 1 tablespoon sugar, and a pinch of baking powder.
- Mix and knead everything together until well combined.
- Divide the mixture into equal portions and roll each portion into a smooth, small ball.
- Make sure there are no cracks on the surface of the chena balls.
Prepare the Caramelized Syrup
- Now add 2 tablespoons sugar and a little water to a pan.
- Cook over medium heat until the sugar melts and turns a beautiful golden-brown color.
- Carefully add ¼ cup water to the caramelized sugar.
- Be very careful while adding the water because the caramel can bubble and splutter.
- Mix well and set the caramelized syrup aside.
Prepare the Sugar Syrup
- In a separate wide pan or kadai, add 1 cup sugar and 4 cups water.
- Bring the mixture to a rolling boil.
- Once the syrup is boiling, gently place the prepared chena balls into it.
- Cover the pan and cook over high heat for about 15 minutes.
- Do not stir the chena balls during this stage, as they are delicate and can break.
Add the Caramelized Syrup
- After the chena balls have cooked in the sugar syrup, carefully add the prepared caramelized syrup.
- The caramelized syrup gives Kheer Mohan its characteristic golden-brown color and deeper flavor.
- Continue cooking over medium heat for approximately 30 minutes.
- The total cooking time is around 45–50 minutes.
- Keep an eye on the syrup while cooking. If it becomes too thick, add a little hot water and continue cooking.
- The chena balls should become soft, spongy, and well infused with the syrup.
Rest and Serve
- Once the Kheer Mohan is cooked, turn off the heat.
- Allow it to cool and rest for 5–6 hours so that the chena balls can absorb the caramelized syrup properly.
- Your delicious Kheer Mohan is ready to serve!
- You can cut one open to see its beautiful soft and spongy texture inside. Serve at room temperature or chilled.
Storage :
- Store Kheer Mohan along with its syrup in an airtight container in the refrigerator for 3–4 days. For the best texture and flavor, consume within 2–3 days.
Video
Notes
- Use full-fat milk for the best chena.
- Drain the chena well, but don't make it completely dry.
- Kneading the chena properly is essential for smooth, crack-free balls.
- The caramelized sugar gives Kheer Mohan its signature golden-brown color.
- Be extremely careful when adding water to hot caramel.
- Don't stir the chena balls vigorously while cooking.
- If the syrup becomes too thick during the long cooking process, add a little hot water.
- Allowing the Kheer Mohan to rest for several hours gives the best texture and flavor.