Kheer Sagar Recipe: Creamy Semolina Pearls in Sweet Milk
1 hour
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About Kheer Sagar Recipe: Creamy Semolina Pearls in Sweet Milk
Indulge in the exquisite flavors of Kheer Sagar, a delightful North Indian dessert. This recipe transforms creamy milk into delicate, melt-in-your-mouth semolina pearls, gently curdled using vinegar, then simmered in a fragrant, sweet syrup. The unique texture and subtle sweetness make it perfect for celebrations or a comforting treat.Unlike traditional Kheer, Kheer Sagar boasts a captivating interplay of textures—soft, spongy pearls in a luscious, creamy milk base. The fragrant cardamom and saffron add an aromatic touch, elevating this simple dessert into a culinary masterpiece.Whether served warm or chilled, this easy-to-make recipe is guaranteed to impress your family and friends. Prepare to savor every spoonful of this milky, aromatic delight!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Kheer (Milk Pudding):
- 1 ltr Milk
- 0.5 cup Sugar
- 1/4 tsp Cardamom Powder elaichi
- 1.5 strands Saffron Strands
Instructions
Prepare the Paneer Balls
- Boil 1 liter of milk in a heavy-bottomed pan.
- Once boiled, remove from heat and let it cool slightly.
- Add 2 tablespoons of vinegar and gently stir. Let it sit until the milk curdles completely.
- Strain the curdled milk through a cheesecloth, reserving the whey. Rinse the paneer (curds) 2-3 times with fresh water.
- Mash the paneer well until smooth.
- Add 2 tablespoons of semolina (rawa) to the mashed paneer and mix thoroughly until well combined.
- Knead the mixture until smooth and pliable. Roll it into 20 small, equal-sized balls.
Cook the Paneer Balls in Sugar Syrup
- In a pressure cooker, combine 0.5 cup sugar and 3 cups water. Add the paneer balls.
- Close the lid and cook on medium heat until the pressure cooker releases steam naturally. Simmer for 10 minutes.
- Once cooled, carefully open the pressure cooker lid. The paneer balls should have doubled in size and be floating in the syrup.
Prepare the Kheer (Milk Pudding)
- Boil 1 liter of milk in a separate heavy-bottomed pan over medium heat.
- Reduce heat to low and simmer, stirring frequently to prevent sticking and burning, until the milk thickens significantly.
- Stir in 0.5 cup sugar and 1/4 teaspoon of cardamom powder. Mix well.
- Gently add the cooked paneer balls to the thickened milk.
- Stir in the saffron strands.
- Simmer for a few minutes, allowing the flavors to meld.
Finishing and Serving
- Remove from heat and let the Kheer cool completely.
- Refrigerate for at least 1 hour to allow the flavors to fully develop and the Kheer to chill thoroughly.
- Garnish with additional saffron strands before serving chilled.
Recipe Notes
Expert Tips for the Perfect Kheer Sagar
- Use whole milk for a richer, creamier Kheer Sagar.
- For extra flavor, infuse the milk with cardamom pods while it simmers.
- Don't overcook the paneer balls; they should be soft and spongy, not hard.
- If you prefer a sweeter Kheer, add more sugar to both the syrup and the milk pudding to your liking.
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Recipe Nutrition
Calories: 232kcalCarbohydrates: 56gProtein: 2gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 2mgSugar: 53g
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This looks so inviting! Thank you.
What a delightful recipe! Thanks for sharing.
Such a great recipe! Can’t wait to try it.