Angoori rasmalai/ Kheer Saagar is a Odisha delicacy similar to Bengal’s rasmalai. But the shape of the rasgollas added in the dish is different. Tiny round rasgollas are added to flavoured reduced milk and served chilled for a lip smacking dessert. I made a small batch with 50 gm of paneer and the whole batch was over in one sitting. I even tasted two in the batch. My daughter loved it so much that we didn’t even show the plate to hubby dear. Let him see the photos for a visual treat. And I even didn’t have time to chill the dessert. We had it at room temperature.
I used my home made paneer for the recipe. I even had reduced milk and sugar at hand so it was so much easier to put together the dessert. This was one of the dish I made along with Rajbhog as both needed to be cooked in sugar syrup. This is not a very technical dish. If you have made rasgollas, then this one is easy breezy. But if you are new to rasgolla making, then keep in mind that the paneer you use decides the texture of the rasgollas. For the spongiest rasgollas, follow my malai paneer recipe. And while cooking them in the syrup, do it on low flame. On high flame the rasgollas will disintegrate easily.
Paneer – 50 gm
Milk – 300 ml
Condensed Milk – 3 tbs
Sugar – 200 gm
Water – 300 ml
Cardamom Powder – 1/4 tsp
Pistachios For Garnish
Saffron For Garnish
In a pan, mix together sugar and water and bring to boil.
By the time, knead paneer to a sift dough and divide it into 13 or 14 equal portions.
Roll each into a smooth ball and add them to the boiling syrup.
Keep flame low and cook for 10 minutes. Switch off flame and allow it to cool completely.
In another pan bring milk to boil.
Simmer and reduce milk to half the quantity.
Add in condensed milk and cardamom powder and boil for two more minutes.
emove from flame and set aside to cool.
Remove the rasgollas from the sugar syrup, strain it well and add them to the milk.
Chill it for one or two hours.
Garnish with pistachios and saffron at the time of serving.
Use my Soft Malai Paneer For this recipe..