Orange-Kissed Rasgulla Kheer: A Bengali Fusion Dessert
30 minutes
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About Orange-Kissed Rasgulla Kheer: A Bengali Fusion Dessert
Indulge in the creamy, dreamy delight of Orange-Kissed Rasgulla Kheer, a Bengali-inspired dessert that will tantalize your taste buds. Imagine the soft, spongy texture of homemade rasgulla swimming in a rich, aromatic kheer infused with bright, citrusy orange.This unique fusion dessert seamlessly blends the classic flavors of traditional kheer with a refreshing twist. It's the perfect ending to any celebration or a sweet escape on an ordinary day.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Rasgulla
- 250 gm Cottage Cheese indian cheese
- 1 tsp All-Purpose Flour maida
For the Kheer
- 1 ltr Milk
- 1 tsp Jaggery Powder
- 2 Oranges fresh, zest and segments
- 1/4 tsp Orange Extract (optional)
Instructions
- Mash the chena with your palm until smooth. Add the all-purpose flour and continue kneading until you achieve a soft, pliable dough. This helps bind the rasgulla and give them a smooth texture.
- In a saucepan, combine the jaggery and water. Bring to a simmer over medium heat, stirring until the jaggery dissolves completely. This creates the syrup for poaching the rasgulla.
- Gently drop the prepared chena balls into the simmering jaggery syrup. Boil for 7 minutes, allowing the rasgulla to cook through and absorb the sweetness of the syrup. Set aside.
- In a separate pot, bring the milk to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the milk thickens slightly. This creates the base for the kheer.
- Add the jaggery powder to the simmering milk and stir until dissolved. Gently add the cooked rasgulla to the kheer, ensuring they are evenly distributed.
- Remove the kheer from the heat. Stir in the orange extract, if using. Allow the kheer to cool slightly. This allows the flavors to meld without the orange zest becoming bitter.
- Just before serving, gently fold in the fresh orange segments and zest. The fresh orange adds a burst of citrusy flavor and aroma.
Recipe Notes
Good To Know
- Chill the kheer thoroughly before adding the orange segments and rasgullas to prevent the milk from curdling.
- Always fold in the oranges gently just before serving.
- If you prefer an extra layer of flavor, infuse the milk with a few strands of saffron or a hint of cardamom while simmering the kheer.
- For a vegan version, use almond or coconut milk and substitute the rasgullas with vegan milk-based sweets or soaked dried apricots.
- For festive occasions, garnish with finely chopped pistachios or dehydrated orange zest.
Expert Tips
- For a creamier kheer, use full-fat milk and reduce it slowly over low heat.
- Adjust the sweetness of the kheer according to your preference by adding more or less sugar.
- If using canned rasgullas, ensure they are drained properly before adding them to the kheer to avoid excess sweetness and a watery consistency.
Storage Instructions
- Store leftover kheer in an airtight container in the refrigerator for up to 3 days.
- Add the orange segments just before serving to maintain their fresh flavor and prevent the kheer from becoming too citrusy.
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Recipe Nutrition
Calories: 16kcalCarbohydrates: 3gProtein: 1gCholesterol: 1mgSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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Absolutely fantastic! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Great share.
Absolutely mouthwatering! Great share.