Temple Kheer Mohan
Soft chhena (paneer) balls simmered in cardamom-sweetened milk. A beloved Puri Jagannath temple sweet.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Milk — 700 g (whole)
- sugar — 180 g (whole)
- salt (optional) (whole)
- Paneer — 500 g (whole)
- Wheat Flour (Atta) — 10 g (ground)
Method
- Crumble the paneer well and mix in the wheat flour and a pinch of salt, kneading it into a smooth, soft dough until no lumps remain.
- Shape the paneer mixture into small round balls, flattening each slightly between your palms.
- Heat oil in a kadai and deep fry the paneer balls on medium-low flame, turning gently, until they turn golden brown all over. Drain and keep aside.
- In a heavy-bottomed pan, bring the milk to a boil, then add the sugar and simmer on medium flame, stirring occasionally so it does not stick to the bottom.
- Let the milk reduce and thicken slightly, then gently slide in the fried paneer balls, letting them soak and simmer in the sweetened milk.
- Simmer everything together on low flame for 8 to 10 minutes so the balls absorb the milk and turn soft and spongy, becoming kheer mohan.
- Crush the cardamom and stir it in for fragrance, mixing gently so the paneer balls do not break.
- Serve the kheer mohan warm or chilled, spooned generously with the thickened milk, as is traditional for this temple-style Bengali mithai.
Common questions
- How many calories in one plate of Temple Kheer Mohan?
- 245 kcal per plate.
- How much cooking time?
- 40 min — 20 min prep, 20 min cooking.
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