Odia style Khira Sagara Recipe | Heritage Cooking by SaiPriya
Course
dessert
Cuisine
oriya
Servings
Prep Time
6
people
30
minutes
Cook Time
30
Minutes
Servings
Prep Time
6
people
30
minutes
Cook Time
30
Minutes
Ingredients
250
gm
Soft Cottage Cheese
Chhena
1
ltr
cow milk
1
tsp
Saffron powder
3/4
cup
sugar
2
Cup
water
Instructions
Hang the Chhena for at least an hour in a Muslin cloth. Make sure the water is drained completely, yet remain the moisture.
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.
Form small balls ( marble size ) and keep them on a plate. It will take 15-20 minutes depending on your speed.
Start boiling 2 cup water with 1/2 cup sugar . Once the sugar is dissolved, reduce the flame and add the Chhena balls.
Now cover and cook them for 3-4 minutes at high flame. The size of the ball will be doubled.
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.
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.
Let it cook at room temperature before you serve. Angoori Rasmalai is ready .