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.