Kheer Sagar
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Ingredients
- Milk - 2 liter
- Vinegar - 2 tbsp
- Rawa - 2 tbsp
- Water - 3 cup
- Sugar - 1 cup
- Cardamom powder - 1/4 tsp
- Saffron - few strands
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Instructions
- Boil one liter milk in a heavy bottom vessel.
- Once cooled,switch off the flame.
- Mix vinegar and cover the milk.
- After sometime milk is fully curdled.
- Strain the paneer and wash 2 - 3 times in a fresh water.
- Now we get soft paneer.
- We mash the paneer very well.
- Add 2 tbsp rawa into the paneer and mix well.
- Knead the paneer again and divide the dough into 20 equal size smooth balls.
- Now we take pressure cooker and add half cup of sugar,three cup of water and paneer balls and steam it.
- When cooker release the whistle simmer the flame for ten mins.
- Once cooled open the cooker lid.
- The paneer balls or rasgulla should be floating on the syrup.
- Its size should be double.
- Now boil one liter milk in a heavy bottom vessel.
- Once boiled,keep it in a low flame.
- Stir in between thickening the milk.
- Cook well till it gets thick.
- Add 1/2 cup sugar and cardamom powder and mix well.
- Squeeze the cheena/paneer balls n drop them into the thick milk.
- Add saffron strands and mix well.
- Keep in the fridge for an hour.
- Garnish with saffron strands and serve chilled.
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