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Kheer sagar

Kheer sagar


casserole, indian, veg , birthday, summer, winter, spring , fall, festival, other

Cooking Time

Preparation Time : 25

Cook Time : 50

Total Time : 75


Serves 4

  • Milk 2 litre

  • Vinegar 2 tbsp

  • Rawa 2 tbsp

  • Water 3 cups

  • Sugar 1 cups

  • Cardamom powder 1/4 tsp

  • Saffron 7 nos


  • 01

    Boil one liter milk in a heavy bottom vessel.Once cooled,switch off the flame.Mix vinegar and cover the milk.

  • 02

    After sometime milk is fully curdled.Strain the paneer and wash 2 - 3 times in a fresh water.Now we get soft paneer. tHEN We mash the paneer very well.

  • 03

    Add 2 tbsp rawa into the paneer and mix well.Knead the paneer again and divide the dough into 20 equal size smooth balls.

  • 04

    Now we take pressure cooker and add half cup of sugar,three cup of water and paneer balls and steam it.

  • 05

    When cooker release the whistle simmer the flame for ten mins.Once cooled open the cooker lid.

  • 06

    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.

  • 07

    Once boiled,keep it in a low flame.Stir in between thickening the milk.Cook well till it gets thick.

  • 08

    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.

  • 09

    Keep in the fridge for an hour.Garnish with saffron strands and serve chilled.



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