Kheer Mohan: Everyone is mesmerized by this sweet, whether it's a regular day or a special occasion..

Different foods are famous in different parts of our country. These become so popular that they become the talk of the town. Today, we're talking about Kheer Mohan, a Rajasthani sweet that's known for its distinctive flavor. It's primarily a specialty of Gangapur City in the Sawai Madhopur district. Unlike traditional rasgullas, Kheer Mohan is thicker. Its distinctive flavor comes from its unique preparation method and ingredients. It's also a favorite among tourists. While it can be enjoyed anytime, it can also enhance the flavor of festivals. It makes a great gift for everyone, whether children or adults. Now, whenever you crave something different, trust this sweet dish without much thought.

Ingredients

1 liter of full-fat milk
2-3 tablespoons lemon juice or vinegar (to curdle the milk)
1 cup sugar
4 cups water

A pinch of cardamom powder
Saffron strands for garnishing
Pistachios or almonds for garnishing

Recipe

- In a heavy-bottomed saucepan, heat the milk to a boil. Add the lemon juice or vinegar and stir gently until the milk curdles completely.
- Turn off the heat and let it sit for a few minutes. Strain the curdled milk through a muslin cloth to separate the chenna (paneer).
- Wash the chenna with cold water to remove the lemon juice taste. Tie it and hang it for about an hour to drain the excess water.

- Knead the chenna gently until it becomes smooth. Divide it into small, equal-sized balls, making sure there are no cracks in them.
- In a large pot, dissolve the sugar in water and bring to a boil. Add cardamom powder for flavor.
- Gently lower the chhena balls into the boiling syrup. Cover and cook for about 10-15 minutes, until they double in size.
- Let the Kheer Mohan cool. Garnish with saffron and chopped pistachios or almonds and serve chilled.

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