Mohan parag
Mohan parag

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, mohan parag. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Последние твиты от Mahan Parag (@MahanParag). Publications by authors named "Parag Mohan Tamhankar". Bhaari Bhaari _ Waah Zindagi _ Sanjay Mishra & Naveen K Parag Chhabra _ Manoj Yadav Mohan K.

Mohan parag is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Mohan parag is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mohan parag using 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Mohan parag:
  1. Get 1.5 liters Milk
  2. Take 2 Lemon juice -medium sized/ 4 tbsp (as much required)
  3. Make ready 200 g Sugar
  4. Take 1/2 glass Water
  5. Prepare 1/2 tsp Kewra water
  6. Take 4 Almonds
  7. Get 1 tbsp Suji
  8. Prepare 1 tbsp Maida
  9. Get a pinch Orange and Green food colour - (optional)

He is the international bestselling author of. Parag Fragrances World Wide Top Most Selling Products Attars, Perfumes, Dhoop Sticks & Essential Oils. A Genuine Product of Parag Fragrances. India, Lucknow, parag thiraha near ram manohar lohia law university LDA colony kanpur road in fromnt of nirwana club.

Steps to make Mohan parag:
  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)

View Harsh Mohan Gajra's profile on LinkedIn, the world's largest professional community. See the complete profile on LinkedIn and discover Harsh Mohan's connections and jobs at similar companies. Parag Khanna is a leading global strategy advisor, world traveler, and best-selling author. He is Founder & Managing Partner of FutureMap, a data and scenario based strategic advisory firm. Join to listen to great radio shows, DJ mix sets and Podcasts.

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