Athari Khiramohan of Sitamarhi: Traditional sweetness and unique taste of method.

Sitamarhi: The famous Athari Khirammohan Bhandar located in Runnisaidpur block of the district is identified by the special sweetness and traditional method of Khiramohan there. Ram Sevak Sah, who is considered the father of this dessert, says that Kheermohan is prepared from chenna, khoya and semolina, which has a lot of taste as well as hard work and tradition. This dessert is like gulab jamun, but is special in taste and texture.

First construction starts with pure milk
Its construction first starts with pure milk. About two liters of milk is heated on medium heat. When the milk comes on a boil, it is removed from the heat and tore with the help of lemon juice or vinegar. The chhena gets separated when the milk breaks. All its water is removed by putting this chenna in a clean cloth. When the chhena becomes light dry, then about 100 grams of semolina is added to it and left for some time so that the semolina swells.

Soaked in syrup

After this, by mixing sugar as per taste in the prepared mixture, it is mashed and soft. Then this mixture is given the shape of the ball by rounding with small pieces of khova (mawa) and filled with khoa. These pills are put into a thin solution of pre -prepared sugar. This solution is neither very thick nor very thin, so that sweets can drown properly in it. Kheermohan is soaked in this sugar syrup for about half an hour so that it is filled with juice inside.

This dessert is ready in half an hour
After about half an hour, Kheermohan is ready. It can be served lightly or cooled. Its taste is similar to soft gulabjamun, but due to chhena and semolina, it has different textures and sweetness. The presence of Kheermohan in the local festivals, marriage and reception of Sitamarhi is considered special.