Sunday, October 7, 2007

Kheer Sagar

Most of the Oriya household sweets are milk-based. This is one of the many such sweets. Kheer Sagar literally translates to "Ocean of Milk"...and that is exactly the feeling you get when enjoying the mild flavors of this sweet. Though it takes quite a long time to make, approximately 4-6 hours, it is not that much effort. So do try it, if you have a huge sweet-tooth. You can refrigerate it and enjoy it for a week.

After receiving comments, I do realize that this is pretty similar to Rasmalai. Only Rasmalai's milk-base is slightly thinner in consistency (I may be wrong here!). Let me find out!



Ingredients (makes 10-12 servings)

Half and Half - 2 gallons
Sugar - 8 tbsp
Cardamom Powder - 1 tbsp
Saffron - few strands for garnishing
Swad Rasagolla - 2 cans (Any other brand will do or self-made rasagolla also works.)

Bring the milk to a boil in High heat. Reduce the heat to Medium-Low heat and let it simmer.

After an hour, add the sugar and cardamom powder.

Let it simmer for another two hours to three hours. Keep stirring it every 15-20 mins to prevent it from sticking to the sides and burning.

Check the consistency of the milk. It needs to be thick, more than evaporated milk but much less than condensed milk.

Half an hour before you stop the simmering of the milk, add the Rasagolla. Before dropping the rasagolla in the milk, squeeze it to remove the sugar syrup that comes in the can.

Remove from heat. Garnish with saffron strands. Let it cool. Then refrigerate it and serve cold. You can also serve it at room temperature. My mom tells me if you eat it warm, it may upset your stomach.



I am submitting this for the event "Think Spice...Think Saffron".

It is being hosted by Sunita of "Sunita's World" blog. The announcement for this event is here.

This is a monthly event.

26 comments:

Kribha said...

Is this same as rasamalai? I love it sooooooooo much. That picture is tempting me to eat it rightaway. Poor me, my hubby will not allow me to do this as I will gobble it like anything.
Your presentation looks yummy yummy good. Hugs for posting this.

sunita said...

Pragyan, I love the dessert...my sweet tooth is on a roll...thanks for the lovely recipe.

Sharmi said...

a wonderful dessert! I am bookmarking this! we can get any canned rasgullas right?

Tee said...

Amazing! I loved your 'Kheer Sagar'!! Isn't this similar to Rasmalai or is there a difference between the two?
Have to try this some time soon ! :)

Pragyan said...

Hi Kribha, Thanks, dear! Anything in moderation is definitely ok :)

Hi Sunita, Thanks for coming by. Always a pleasure.

Hi Sharmi, Any brand is ok. I have updated the post. I have personally found the Swad brand to be good, it does not disintegrate in the milk like some of the others. I am definitely not being paid to say this, so you can trust me :)

Hi Tee, You know what..even I am confused now that this is indeed Rasmalai, only known as Kheer Sagar in Odissa...ha ha. I have added a note to the post.

bee said...

this is rasgolla and rasmalai taken to a whole new level. i adore bengali and odiya sweets.

Sandeepa said...

We call it Rosogollar Paayesh but I like the name Kheer Sagor better. Am going to call it that next time for sure

Sandeepa said...

Did my message go in ?

Richa said...

hey, that sweet is giving me some serious cravings now :)

sra said...

That's an interesting name, Pragyan, and a lovely picture.

Happy cook said...

Wow love them. Tehy look so delicious. Drool

remya said...

lovely kheer sagar!!! really mouthwatering...

Sirisha Kilambi said...

wow beautiful entry dear....mouth-watering dessert :-)

Anonymous said...

I stumbled across this recipe just yesterday, and decided to check it out.

The result: AWESOME!

Hats of to Orissa, the state that gave us the mother of all paneer dishes (rasgulla), and the mother of all milk puddings (kheer).

This new dish, "kheer sagar", combines both the ides. I adore it.

-Ritu Madan

Cynthia said...

Pragyan, what are you doing to me girl?! :D I love desserts like these. These are the things that make me miss home so very much. But at least I can enjoy them through wonderful blogs, such as yours.

Vcuisine said...

Very rich Pragyan. Viji

Mallika said...

Hi pragyan - what is half and half? This looks absolutely delicious!!

Sandeepa said...

Shubho Bijoya Pragyan and convey my regards to your Mom too

sagari said...

delecious dessert nice recipe

Mandira said...

Pragyan, kheer sagar looks heavenly. Shubho Bijoya to you and your family!

Latha Narasimhan said...

Kheer Sagar is yummy.HAPPY DIWALI.

Pragyan said...

Hi All, Thank you all for such wonderful comments.They really made my day. This is amazing.

Mugdha said...

Hi Pragyan, u hav really a nice blog with so many yummy and slurrpy recipes..most r n my fav list...happy 2 following u...

Khirsagar looks real yummy and delicious..:)

http://mugdha-cookingfundas.blogspot.com/

Athena said...

Yes its almost the same as Ras Malai;only the concept originated first in Odisha and was borrowed by our dear neighbours..this dish is 600 years older than the modern Ras Malai and much more elaborate and exquisite :)

sra said...

I came here to look at the baingan but got carried away by this - I realise I've commented here earlier also!

Anonymous said...

Kheer sagar and ramalai are similar but the main difference is that kheersagar uses thick rabdi whereas as the rabdi used in rasmalai is of a little lighter consistency....