Mini Rasgulla Kheer
Mini Rasgulla Kheer Recipe | Learn how to make Rasgulla Kheer/ Rasgulla Payesh | Chenna Kheer Recipe for festivals like Holi and Diwali
Equipment
- Heavy bottomed Pan
- Pressure cooker
- Ladle
Ingredients
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
Instructions
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.
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