Mini Rasgulla Kheer
Swati
Mini Rasgulla Kheer Recipe | Learn how to make Rasgulla Kheer/ Rasgulla Payesh | Chenna Kheer Recipe for festivals like Holi and Diwali
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Desserts
Cuisine Indian
Heavy bottomed Pan
Pressure cooker
Ladle
To make Chenna
- 1 L Full Fat Milk
- 10 ml Apple Cider Vinegar
For Kheer/Thickened Milk Pudding
- 1.5 L Full fat Milk
- ½ Can Condensed Milk or 200 gm
- ½ Cup Raisins and Mixed Nuts (Almonds/Cashew Nuts)
- ¼ tsp Cardamom Powder
- Sugar very little if required
For Making Chenna Balls/Mini Rasgulla
- ½-¾ Cup Chenna/Fresh Cottage Cheese
- 1 Cup Sugar 200 gm
- 2.5 Cups Water
Make Paneer/Chenna
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.
Make Kheer
To make Kheer/pudding, 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.
Let it cook in low flame. Keep on stirring in between.
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.
Make Mini Rasgulla / Chenna Balls
Meanwhile, 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.
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 nuts.
Keyword Mini Rasgulla Kheer, Rasgulla Payesh Recipe