Odia style Khira Sagara Recipe | Heritage Cooking by SaiPriya
Servings Prep Time
6people 30minutes
Cook Time
30Minutes
Servings Prep Time
6people 30minutes
Cook Time
30Minutes
Ingredients
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 .