Kheer Mohan Recipe: Winter season brings a different fragrance in itself. Light cold, lukewarm sunlight and the sweet aroma coming from the kitchen together give a special peace to the mind. When the air outside is cool and something sweet is cooking inside the house, a different kind of familiarity fills the atmosphere. In such weather, eating sweets becomes a ritual. To deepen this sweet pleasure, people often like to make such sweets which become a symbol of the taste and love of the house. We buy many sweets from outside, but some sweets are best enjoyed when made at home. One of these is Kheer Mohan, which is liked by people of all ages due to its soft texture, mild sweetness and thick taste of milk. Its appearance resembles Rasmalai, but the taste and texture are slightly different. It is not difficult to make it, it just requires some patience and the right method.
Today we will tell you the complete method of making Kheer Mohan at home, so that you can feed fresh, unadulterated and very tasty homemade sweets to your family. In this recipe, every step is explained in very clear and simple language so that even first-timers can make it easily.
How to make Kheer Mohan
Kheer Mohan’s Recipe
necessary materials
-Milk – 1 liter
-Lemon – 1
-Rice – 1 cup
-Grated coconut – 1 cup
-Ghee – 2 tablespoons
-Urad dal – 1 tsp
– Mustard – half teaspoon
-Red chilli – 1
-Curry leaves – a few
-Ginger – half inch
-Salt – as per taste
-Sugar – 1 cup
-Saffron – a few threads
-Cardamom powder – half teaspoon
(Note: Some of the ingredients given above are for coconut rice made with Kheer Mohan. If you wish, you can serve this rice as a side with sweets.)
How to make Kheer Mohan
Method of preparation
Step 1: Heat Milk
Put milk in a big vessel and heat it on low flame. Let it boil, but be careful not to stick at the bottom.
Step 2: Prepare the lemon mixture
Squeeze lemon juice in a bowl. Add some water to it. This will be used for curdling milk.
Step 3: Strain the Milk
When the milk starts boiling, reduce the flame. Now add the lemon mixture slowly and keep stirring. Within some time the milk will curdle and the curd and whey will separate.
Step 4: Straining the Curd
Now spread a muslin cloth in a strainer. Pour the curdled milk in a strainer so that all the water drains out.
Wash the curd with cold water so that the lemon smell goes away.
Step 5: Prepare Chhaina
Tie the cloth tightly on top and hang it for 30 minutes so that the excess water can drain out.
After this, take out the chenna and knead it gently. It should be soft and smooth.
Now make it into small balls.
Step 6: Mix Milk and Sugar
Put milk and sugar in a separate vessel and heat it. After the sugar dissolves, cook it until it thickens a little. Now add saffron and cardamom to it.
Step 7: Cooking Chenna Balls
Now add chenna balls one by one into the milk mixture.
Let them cook on low flame for about 20-25 minutes.
The balls will swell and become light and soft.
Step 8: Cool and Serve
After cooking, remove the vessel from the flame and let it cool.
Add chopped cashews, almonds or pistachios on top.
Your delicious Kheer Mohan is ready.
