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Friday, 13 February 2015

Kheersagar

Mugdha Mohanty | 03:35 | |
Kheersagar is an Odia sweet dish which means Ocean of Milk in Odia language and while having the sweet that is exactly the feeling you will get..It consists ping pong sized balls of chhena or cottage cheese soaked in sweetened condensed milk. This dish is another  childhood sweetheart of mine, so do try it and i can guarantee that in each bite you'll feel the eternal taste of this sweet dish. 


According to my knowledge, this dish is Rasmalai's predecessor , however the milk base in Kheersagar is thicker acquiring the consistency of Rabdi.

Ingredients :-
  • Milk - 2 litter, full cream
  • Lemon juice - 2 tbsp
  • Sugar - 1 cup
  • Water - 5 cups
  • All Purpose Flour - 1 tbsp
  • A pinch of Saffron
  • Cardamom powder - 1/4 tsp
  • Rose water - 1 tbsp
Method :-
  • Boil 1 liter of milk in a heavy bottomed pan and remaining 1 liter in a non stick pan.
  • Cook the milk of non stick pan in slow flame and reduced to half for thick consistency.
  • Bring the milk to boil in high heat, then reduce it low and let it simmer.
  • Keep stirring it every 5 min to prevent from burning and sticking to the sides.
  • Once the milk in the heavy bottomed pan boils, add lemon juice and stir continuously till it curdles.
  • Switch off the flame and drain the curdled milk through a muslin cloth.
  • Wash the chhena under running water to remove the lemony taste.
  • Squeeze all the excess water from the chhena and transfer it to a bowl.
  • Mix all purpose flour and knead well to make it smooth.
  • Now divide the dough in to equal sized small round balls.
  • Roll the ball using your palm till it becomes smooth.


  • Dissolve remaining half of sugar in water in the pressure cooker and add the above balls.
  • Pressure cook for 1 whistle, switch it off and let it be inside the cooker for 5 min.
  • Now remove these rasagola balls from water using a spoon and keep them in a plate to cool.
  • After an hour add saffron strands, cardamom powder and half of the sugar to the milk of non stick pan and mix well.
  • Squeeze out the sugar syrup from prepared rasagolas and add them to the thickened milk of the non stick pan.
  • Let it simmer for some more time till it acquires the desired consistency like rabdi.
  • Remove from heat and let it cool, add rose water and refrigerate it.
  • Serve it chilled and win the hearts...enjoy.. :-)




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1 comment:

  1. Dear Mugdha
    How are you ?
    wonderful recipe , and I like your using home made condensed milk. Will try this and also I take note you r using very dilute syrup for the rosogulla
    bhala thiba

    ReplyDelete

Will be happy to hear from U..:-)

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