Kheer Mohan Recipe: A Popular Bengali Dessert.
Introduction
Kheer Mohan is a traditional Indian dessert that interacts the intense flavours of chenna (curdled milk) and sugar syrup, making a sweet and delicious treat. This delightful sweet is originated in the Indian subcontinent and is popular at festivals and special events. This dessert not only shows Indian culinary skill but also has cultural importance, as it is a foundation in many celebratory feasts. This sweet is made by first preparing chenna, then boiling it in fragrant sugar syrup and garnishing it with almonds and silver foil for an attractive touch.
Ingredients
For the Chenna (curdled milk):
- Milk: 1 liter
- Lemon juice or vinegar: 2 tablespoons
For the Syrup:
- Sugar: 1.5 cups
- Water: 2 cups
- Cardamom pods: 4-5
- Saffron strands (optional): A pinch
For the Garnish:
- Chopped nuts (almonds, pistachios, cashews): 2 tablespoons
- Edible silver foil (optional): As needed
Equipment Needed
- Heavy-bottomed pan
- Strainer or cheesecloth
- Mixing bowls
- Slotted spoon
- Plate or tray
Preparation Steps
Detailed steps to prepare Chenna:
Boil milk and let it thicken in vinegar or lemon juice:
- Heat the milk in the vessel until it reaches an even boil.
- When the milk reaches boiling point, reduce the heat, add the vinegar or lemon juice, and stir carefully until the waste product separates and the milk curdles.
Strain and Press the Curdled Milk to Remove Excess Water:
- Cover a filter with cloth and filter the curdled milk through it.
- Wash the chenna with cold water to remove any acidity from the lemon juice or vinegar.
- Collect the cloth and remove as much water as possible. Hang the cheesecloth for approximately 30 minutes to remove any remaining whey.
Steps to Prepare the Sugar Syrup:
Boil Water and Sugar:
- In another vessel, mix the sugar and water. Put the mixture to a boil over medium heat, stirring constantly.
Add Cardamom and Saffron:
- Once the sugar has dissolved, add the dried cardamom seeds and saffron strands. Allow the syrup to boil until it has the same consistency.
Cooking Process
Forming and Cooking Kheer Mohan Balls:
1. Knead the Chenna to a Smooth Consistency:
- Transfer the drained chenna to a mixing bowl and knead it with your hands until it becomes smooth and pliable, free of any lumps.
2. Shape into Small Balls:
- Divide the chenna into small portions and shape them into smooth, round balls.
3. Cook in the Sugar Syrup:
- Gently place the chenna balls into the simmering sugar syrup. Cook them for about 15-20 minutes, allowing them to puff up and absorb the syrup.
Garnishing and Serving
1. How to Garnish with Nuts and Silver Foil:
- When the Kheer Mohan balls are done, take them from the syrup with a slotted spoon and set them on a plate or tray.
- Decorate with chopped nuts and, if wanted, edible silver foil for a beautiful touch.
2. presentation Tips for Serving:
- Arrange the sweet balls on a serving platter. Drizzle some of the remaining syrup over them for added sweetness and shine
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Tips and Variations
1. Common Mistakes to Avoid:
- Ensure the chenna is well-drained; excess moisture can prevent the balls from holding their shape.
- Do not overcrowd the pan while cooking the balls in the syrup; they need space to expand.
2. Variations of the Recipe:
- To change the flavour, add a few drops of rose water or kewra water to the syrup.
- Experiment with different nuts and dried fruits for decoration.
3. Storage Tips:
- This delicacy keeps well in the refrigerator for up to a week. Serve at either room temperature or cold.
Conclusion
Kheer Mohan is a particular dish that represents Bengal’s rich culinary history. This dish’s simple preparation technique and easily accessible components encourage you to bring a little bit of Bengali culture into your home. Once you taste this delectable dish, share your thoughts with your loved ones.
