By Rajlakshmi
November 24, 2025
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
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1 cup rice 1 cup grated coconut 2 tablespoons ghee 1 teaspoon urad dal 1/2 teaspoon mustard seeds 1 red chilli A few curry leaves 1/2 inch ginger Salt to taste
In a large pot, bring the milk to a gentle boil. Simultaneously, squeeze the juice of one lemon into a small bowl. Add some water to the lemon juice and set aside.
Once the milk begins to boil, reduce the heat to low. Add the lemon juice mixture while stirring continuously.
The milk will start to curdle. 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. Drain it 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.
Transfer to a clean work surface and knead gently to form a smooth texture. Divide the chenna into small portions and roll them into balls.
In a separate pot, heat sugar and milk until the sugar dissolves and the milk thickens. Add the saffron strands and ground cardamom.
Drop the chenna balls into the mixture, one by one. Allow them to simmer for about 20-25 minutes. Remove the pot from the heat to cool at room temperature.
Garnish with chopped nuts of your choice. Serve Kheer Mohan.