Kheer sagar

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Kheer sagar


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

Cooking Time

Preparation Time :25 Min

Cook Time : 50 Min

Total Time : 1 Hr 15 Min


Serves : 4
  • 2 litre milk

  • 2 tbsp vinegar

  • 2 tbsp rawa

  • 3 cups water

  • 1 cups sugar

  • 1/4 tsp cardamom powder

  • 7 nos saffron


  • 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. tHEN 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.