Kheer Mohan Recipe, Reviving An Ancient Dessert Favourite

In a world of ever-evolving culinary trends and fads, it is easy to overlook the beauty and charm of ancient recipes. These forgotten gems hold within them a rich history and cultural significance that deserves to be rediscovered. One such delicacy that has stood the test of time is Kheer Mohan, a traditional Indian dessert with a fascinating tale to tell.

Kheer Mohan, also known as "Khira Mohana" in some regions, traces its origins back to the ancient kingdom of Odisha, situated in the eastern part of India. This delectable sweet treat is believed to have been created during the reign of King Mukunda Deva II in the 17th century. Legend has it that the king, an ardent connoisseur of sweets, challenged his royal chefs to create a dessert that would surpass all others in taste and elegance. Thus, Kheer Mohan was born.

What sets Kheer Mohan apart from other desserts is its unique combination of textures and flavours. It is essentially a variation of the popular Indian sweet called Rasgulla, but with a twist. Instead of being soaked in sugar syrup, the chenna (fresh cheese curds) balls are cooked in thickened, fragrant milk until they absorb all the creamy goodness. The result is a heavenly blend of velvety milk and melt-in-your-mouth chenna, garnished with saffron strands, cardamom, and chopped nuts.

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  • 1 litre full-fat milk
  • 1 lemon or 1 tablespoon vinegar
  • ½  cup sugar
  • ¼  teaspoon saffron strands
  • ½  teaspoon ground cardamom
  • 2 tablespoons chopped nuts (such as almonds, pistachios, or cashews)


  • In a large pot, bring the milk to a gentle boil over medium heat.
  • While the milk is heating, squeeze the juice of one lemon into a small bowl. Add some water to the lemon juice and set it aside.
  • Once the milk begins to boil, reduce the heat to low and slowly add the lemon juice mixture while stirring continuously.
  • The milk will start to curdle, separating into curds (chenna) and whey. Continue stirring gently until the curds fully separate from the whey.
  • Line a colander with a muslin cloth or cheesecloth and place it over a large bowl. Pour the curdled milk into the colander, allowing the whey to drain out. Rinse the curds with cold water to remove any lemony taste.
  • Gather the edges of the cloth and squeeze out any remaining whey. Hang the cloth with the curds for about 30 minutes to allow any excess moisture to drain.
  • After the curds have drained, transfer them to a clean work surface and knead gently for a few minutes until the curds come together and form a smooth texture.
  • Divide the chenna into small portions and roll them into smooth balls. Ensure there are no cracks or lumps.
  • In a separate large pot, heat the sugar and milk over medium heat. Stir occasionally until the sugar dissolves and the milk begins to thicken.
  • Add the saffron strands and ground cardamom to the milk, stirring well to distribute the flavours.
  • Gently drop the chenna balls into the milk mixture, one by one. Allow them to simmer in the milk for about 20-25 minutes, ensuring they are fully immersed.
  • Remove the pot from heat and let the Kheer Mohan cool to room temperature.
  • Once cooled, transfer the Kheer Mohan to a serving dish and refrigerate for a few hours until chilled.
  • Garnish with chopped nuts of your choice, such as almonds, pistachios, or cashews.
  • Serve Kheer Mohan cold and enjoy the delightful blend of flavours and textures!

To serve Kheer Mohan is to witness the blending of tradition and innovation on a plate. The dessert is traditionally enjoyed chilled, allowing the flavours to meld and intensify over time. Each bite is a revelation, with the sweetness of the milk mingling harmoniously with the delicate tang of the chenna. The saffron imparts a mild earthiness, while the cardamom adds a refreshing zing. The nuts, with their crunch, provide a satisfying bite, completing the sensory experience.

Reviving the ancient recipe of Kheer Mohan is not merely about recreating a dessert; it is about preserving a piece of history. It is a reminder that our culinary heritage is a treasure trove of flavours waiting to be explored. By embracing these forgotten recipes, we pay homage to the generations before us who crafted these culinary marvels with love and passion.

So, the next time you find yourself yearning for a taste of the past, look no further than Kheer Mohan. Let this ancient delicacy transport you to a bygone era, where simplicity and sophistication coexist in perfect harmony. Rediscover the forgotten charm of Kheer Mohan, and savour the magic that lies within its humble embrace.