The Chhena is a star player in creating so many Odia style Desserts .Rasagola , Rasabali ,the burnt cheesecake ‘Chennapoda’ are a few to name. Sharing the Odia style khira Sagara recipe, the second dish in Heritage Cooking series.  It is also called Angoori Rasmalai.
The process is even simpler and elementary with MilkyMoo Chhena, pure cottage cheese in Odisha.

What is Khira Sagara

Khira Sagara, literally translates ‘the ocean of milk’ . But I have nothing to narrate about it’s naming ceremony.
This dessert is white Milky cloud with tiny soft Chenna balls . It’s a melt in mouth dessert.It is also called Angoori Rasmalai as the size of Chhena balls are like Angoor. Grapes are called Angoor in Hindi.

I have used pure Chenna from Milk Mantra brand. It is first ever brand to introduce fresh packaged Chhena. With no preservatives, this Chhena is prepared from pure cow milk. With the MilkyMoo app it’s easy to get the best Cottage cheese in Odisha at your doorstep.

Odia style Khira Sagara Recipe | Angoori Rasmalai

Kneading the Chhena is very important . You need to use your fingers or palm for kneading . The final texture should be smooth. When you form a ball , there shouldn’t be any crack. Else you need to knead a little more.

Chhena balls are cooked in sugar syrup to make small Rasagola.
Boil the milk for sometime to get Rabri like consistency. You can add cardamom powder to add some flavour. Add those Rasagola to the white sauce and cook for a minute.

Serving Angoori Rasmalai

You can serve them at room temperature.
I also like it bit chilled in Summer. Keep in the fridge for 30 minutes before you serve.
Do not store long in the fridge . It’s always better to consume within 24 hrs .

I have used only saffron powder here. You can use cardamom powder and other dry fruits to garnish.

Create this dish and use the tag #heritageCookingwithMilkMantra when you post on social media.

Print Recipe

Odia style Khira Sagara Recipe | Heritage Cooking by SaiPriya

Course

dessert

Cuisine

oriya

Prep Time

30 minutes

Cook Time

30 Minutes

Servings

people

Ingredients

• 250 gm Soft Cottage Cheese Chhena
• 1 ltr cow milk
• 1 tsp Saffron powder
• 3/4 cup sugar
• 2 Cup water

Course dessert Cuisine oriya Prep Time 30 minutes Cook Time 30 Minutes Servings people Ingredients 250 gm Soft Cottage Cheese Chhena 1 ltr cow milk 1 tsp Saffron powder 3/4 cup sugar 2 Cup water

Instructions

1. Hang the Chhena for at least an hour in a Muslin cloth. Make sure the water is drained completely, yet remain the moisture.

   
2. Knead the soft cottage cheese with your fingers for 5-7 minutes. Form a small ball , there shouldn’t be any crack. Else you need to knead more.
3. Form small balls ( marble size ) and keep them on a plate. It will take 15-20 minutes depending on your speed.

   
4. Start boiling 2 cup water with 1/2 cup sugar . Once the sugar is dissolved, reduce the flame and add the Chhena balls.
5. Now cover and cook them for 3-4 minutes at high flame. The size of the ball will be doubled.
6. Cook 1 ltr milk at low to medium flame. Keep stirring in between until it is reduced to 500ml. Add 1/4 cup sugar and cook for 2 minutes.
7. Remove the tiny Rasagolas from the syrup and add them to the milk. Cook for a minute. Add saffron powder and switch off the flame.
8. Let it cook at room temperature before you serve. Angoori Rasmalai is ready .