KHIR MOHAN RECIPE
Paneer from 2 litres cow's milk
Sugar, 1 1/2 cups
For filling :
Almonds or cashewnuts, coarsely powdered, 2 tablespoons
Pistaschio, coarsely chopped, 1 tablespoon
To garnish :
Water, 3 cups
Milk, 1 litre
Nutmeg, 1 pinch
Rose essence, a few drops
Powdered sugar, 2 tablespoons
Mash paneer with palm of hand and make a smooth dough.
Divide paneer into lime size balls.
Combine all ingredients for filling.
Add enough syrup to bind the filling and make as many small balls as there are balls of cottage cheese.
With slightly greased hands flatten paneer balls.
Place a ball of filling on a paneer round and close it in such a manner that filling is covered completely with paneer.
Prepare all paneer balls in this manner.
Combine sugar and water in a pan and place on fire.
Stir till sugar is dissolved.
Add one tablespoon milk to clarify the syrup.
Place the syrup on fire again.
When it comes to a boil, immerse paneer balls.
Turn the balls after a minute or two.
Sprinkle 1/2 cup cold water (two tablespoons at a time) in the syrup.
Remove from fire after 10 to 15 minutes.
Keep the balls in syrup for some time.
When cool, add rose essence.
Boil milk in a pan and thicken it till it is reduced to nearly half.
Add enough sugar to sweeten it.
When cold, add two drops rose essence.
Drain khir mohan from syrup and arrange in a deep serving plate.
Pour thickened milk on them.
Garnish with silver foil and nuts.