Banarasi Kheer Mohan
Soft chhena (paneer) discs simmered in a cardamom sugar syrup until they soak it up and turn caramel-hued. A Varanasi-style brown-rasgulla sweet.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- salt (optional) (whole)
- Paneer — 100 g (whole)
- sugar — 0.5 cup (whole)
- Water — 1 cup (whole)
Method
- Crumble the fresh paneer with your hands or mash it lightly with a fork in a bowl until it becomes soft and slightly grainy.
- Knead the crumbled paneer on a flat surface for a few minutes with your palm until it turns smooth and starts leaving a slight sheen, this helps the mohan balls hold shape.
- Divide the kneaded paneer into small equal portions and shape each into a smooth, slightly flattened ball, keep them aside.
- In a wide pan, add the water and sugar and bring to a boil on medium flame, stirring until the sugar dissolves completely to form a light syrup.
- Add a pinch of salt and the crushed cardamom to the boiling syrup for flavour.
- Gently slide the paneer balls into the simmering syrup and let them cook on low to medium flame for 10 to 12 minutes, spooning the syrup over them occasionally, until they turn soft, slightly puffed and soak up the sweetness.
- Switch off the flame and let the Kheer Mohan cool down in the syrup itself so the balls firm up a little while staying soft inside.
- Garnish with a little extra crushed cardamom and serve chilled or at room temperature with some of the syrup spooned over.
Common questions
- Banarasi Kheer Mohan ko English mein kya kehte hain?
- बनारसी खीर मोहन ko English mein Banarasi Kheer Mohan likhte hain.
- Ek plate Banarasi Kheer Mohan mein kitni calories hoti hain?
- 172 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 15 min taiyari, 15 min pakana.