Mini Rasgulla Kheer is made by adding mini rasgulla in thick milk pudding. Thick milk pudding is also known as kheer and another additional ingredient like rice, broken wheat(daliya) or vermicelli known with different names. Rasgullas are one of the most favorite Indian Dessert, made by cooking small dumplings of Chenna( Indian Cottage Cheese) in light sugar syrup. Rasgullas are very easy to make though it takes one to master the art of making spongy and soft rasgullas, at least it took me some time to make perfect rasgullas. I will cover rasgullas soon in another post. Coming back to this Mini Rasgulla kheer, this recipe is adapted from Nisha Madhulika’s Chenna Kheer recipe. When it comes to traditional Indian recipes her recipes are awesome. I have learned a lot of traditional sweet recipes through her site.
Those who don’t know about Chenna, it is fresh Indian Cottage Cheese with water strained from it. I make Chenna Kheer in another form by adding chenna/ fresh cottage cheese/fresh paneer in milk and cooking it till it thickens, so I am calling this Mini Rasgulla Kheer as small rasgulla are added to it. My family loves this kheer as they get the double treat of rasgulla/kheer. Making this may seem like a long process but believe me, it is very easy. If you are running short of time make quick rabri, click here for Instant Almond Rabri recipe, and add mini rasgulla to it. A perfect treat for your guests and loved ones to celebrate any occasion.
For making this kheer we break the recipe in three parts.. first one is making chenna/fresh cottage cheese/fresh paneer from milk, then making mini rasgulla and third is making kheer or rabri from milk.
In a pan boil 1l of whole fat milk, when the milk starts to boil add around 1 tbsp of apple cider vinegar/lemon juice to milk. The milk will curdle and the milk solids will separate from whey. Leave it for 10 minutes Strain the cheese solids/fresh paneer using a muslin cloth/cheesecloth. Don’t discard the whey, it can be used for making gravies, kneading dough for breads and chappatis. Squeeze out the extra water from the cheese/chenna and keep it under some heavy weight for 15-20 minutes. Fresh Cheese/ Chenna/ Paneer is ready for use. Soon will post detailed process for making fresh Paneer/Cottage Cheese for making various Paneer/Cottage Cheese dishes. Pls note, with 1 l of milk you will get around 200g of chenna. It also depends on the quality of milk.
For making Kheer/thickened milk, I used condensed milk to make quick kheer.
In a heavy bottom pan, take 1.5 l of milk(you can adjust the quantity of milk as per your requirement), keep on medium flame, when the first boil comes, lower the flame and keep on cooking the milk till it starts to thicken, add few chopped nuts like almonds, cashew nuts and raisins, 200 g/ half can of condensed milk and stirring continuously. You can also add some saffron strands and 1/4 tsp of cardamom powder to it.
Keep the flame low and keep on stirring the pan so that the milk doesn’t burn at the bottom. After cooking 5-10 minutes, switch off the flame and take away the pan from the cooktop. Keep it cool down.
Making Chenna balls/Mini Rasgulla:
Take around 100g Chenna/fresh Paneer/Cheese in a plate or kneading bowl, knead chenna well, till soft and smooth, make very small balls and keep in a plate/bowl covered with damp cloth. This will give you around 20 mini chenna balls.
Take 2 cups of water in a pressure cooker add a cup of sugar to it and let it boil. Once the syrup starts boiling add chenna balls, close the lid of the cooker after one whistle, lower the flame and cook for another 10-15 minutes. Turn off the flame and once the pressure escapes, take out the chenna balls from syrup and add to kheer/rabri.
Keep kheer/pudding in refrigerator to cool. Serve chilled garnish with almonds and pistachios.
For Instant Rabri pls refer to my recipe Instant Almond Rabri.
Mini Rasgulla Kheer
Fresh Cottage Cheese Balls cooked on sugar syrup and served with thickened milk
Apple Cider Vinegar-10 ml
For Kheer/Thickened Milk:
Milk- 1.5 l
Condensed Milk- 200g/ 1/2 Can
Raisins and Chopped Nuts(Almonds/Cashew Nuts)- handful
For Making Chenna Balls/Mini Rasgulla:
Chenna/Fresh Cottage Cheese-100g
Water- 2.5 Cups
- Boil milk in a heavy bottom pan.
- When milk boils, add vinegar, let it stand for 5 mins, once the milk curdles, strain it in a cheesecloth and squeeze out the water and keep aside.
To make Kheer or thicken milk, put milk to boil in a heavy bottom pan, on medium flame. Let the milk boil for 5-10 min.
- When milk starts to thicken add chopped nuts, raisins and add condensed milk and give it a nice stir.
- Meanwhile, when the kheer is getting cooked, make chenna balls. Take chenna/paneer in a plate, knead it to a smooth and soft dough.
- Make very small balls and keep it covered with damp cloth.
- Cook for another 5-10 in, take care that it doesn’t burn. Let the milk thicken to desired consistency, take it off the flame and keep it to cool.
- Add water and sugar together in a pressure cooker, make sugar syrup. Once the syrup starts boiling add chenna/cheese balls.
- Put the lid on the pressure cooker, let one whistle come and then lower the flame, cook for another 10-12 min. Switch off the flame, once the pressure is down in cooker, take out the chenna/cheese balls, add to the kheer.
- Put the kheer in refrigerator to cool.
- Serve chilled garnished some finely chopped almonds and cashew nuts.
Festivals are on the way, make this double treat and enjoy with your family and friends.
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