By Aditi Saraswat
September 2, 2026
Kheer Mohan is a delectable chhena sweet loved for its deep brown colour and juicy, syrup-soaked bites. Unlike the usual white rasgulla, it is cooked for longer, letting the syrup turn caramelised and give the sweet its deeper colour and richer flavour.
1 litre full-fat milk 1½ cups sugar 3 cups water 1 lemon or 2 tsp vinegar 1 tsp semolina 1 tsp refined flour 2–3 cardamom pods Oil or ghee, for greasing
In a pan, boil the milk, switch off the flame, then add the diluted lemon juice or vinegar so that the milk separates into chhena and whey.
Strain and rinse the chhena once split; squeeze out excess water, then knead thoroughly to make a smooth, soft dough.
Mix in the semolina and some refined flour, then knead again. Divide the mixture into equal portions and then roll each of them into a smooth ball.
In a deep pan, boil sugar and water to make syrup, then add the chhena balls to it. Cover and cook; you can also add some warm water if the syrup thickens.
Continue cooking until the chhena balls get a deep brown colour, soak up the syrup and get the signature texture.