Mohan parag

Name: Mohan parag
Total time: 4200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.5 liters Milk; 2 Lemon juice -medium sized/ 4 tbsp (as much required); 200 g Sugar; 1/2 glass Water; 1/2 tsp Kewra water; 4 Almonds; 1 tbsp Suji; 1 tbsp Maida; a pinch Orange and Green food colour - (optional)

Mamata Satpati @cook_mamata

Chandigarh

#flavour2
I named this sweet after Lord krishna. It is very tasty and wonderful sweet you can make if you want to try something new.

Mamata Satpati @cook_mamata

Chandigarh

#flavour2
I named this sweet after Lord krishna. It is very tasty and wonderful sweet you can make if you want to try something new.

Saved

Ingredients

1 hour 10 mins

3 servings

1.5 litersMilk
2Lemon juice -medium sized/ 4 tbsp (as much required)
200 gSugar
1/2 glassWater
1/2 tspKewra water
4Almonds
1 tbspSuji
1 tbspMaida
a pinch Orange and Green food colour - (optional)

Saved

Steps

1 hour 10 mins

1

Heat in a pan. Lower the flame the when it comes to a boil.
2

Add water with lemon juice. Then pour it along the side of the pan. The milk will curdle and you will be able to see the green water then switch of the flame.
3

Drain the curdled milk in a muslin cloth.
Wash the chena with water to remove the traces of lemon juice.
4

Hang the muslin cloth for around 1/2 hour to drain all the water from Chena.
5

Mean while, heat the remaining 1/2 ltr milk in a heavy bottom pan/kadai.
6

Now let it cook on low /medium flame, till it is reduced to half.
Add 2 tbsp of sugar in the reduced milk. Stir it again for 5 mins.
7

Now let the rabri cool down in room temperature, then add Kewra water, chopped almonds and Orange food colour. RABRI is ready.(this pic is before adding food colour)
8

Remove the chena from the muslin cloth and transfer in a big plate. Gently mash the chena with your palms till it get smooth and light for 7-8 mins.
9

Then add suji and maida and again mash for a minute.
10

Now transfer the chena into a kadhai, add sugar and mix it properly.
11

Then switch on the gas on medium low flame and stir it continuously until it becomes thick for minutes.
12

After that let the mixture cool down for sometime (don't let the mixture get harden unless it will be difficult to make bowl/katori shape)
13

Now pinch out a small ball out of the dough. Spread it using your fingers into a bowl shape. Then fill 1/2 tbsp rabri into it and bring the sides together to close the bowl. Prepare the rest of them.
(PS: JUST FOR THE PRESENTATION I HAVE GIVEN DIFFERENT SHAPES AND COLOURS)