Kheer Sagar By Chef Akanksha Khatri

In a pot, add milk to make the kheer for kheer sagar. While boiling, make sure that the milk doesn’t get too thick.

Now, in a different pot, boil milk to make chenna. When done, take it off the flame and add vinegar to curdle the milk. Give it a quick stir and then strain the mixture through a muslin cloth.

Also, rinse the chenna off with cold water to wash off any leftover vinegar residue. Squeeze out all the water from the chenna and let that sit for 1 to 2 hours.

Now for sugar syrup, in a pot add sugar and water, let it come to a rolling boil.

Now, add sugar to the milk along with cardamom powder for flavour and cook on low flame. Cook for few minutes and take it off the flame. The milk should not be too thick.

To make the rasgullas, transfer the chenna in a blender to make a smooth soft dough, making sure that the chenna has cooled down first. This step will help eliminate the kneading process while making rasgullas.

Add 1 tsp Cornflour for binding, blend till smooth and soft.

Transfer the mixture in a bowl. Now, make small balls of the chenna dough.

Add the chenna balls to boiling sugar syrup, cover with lid and let it cook in it for 10-15 minutes, so that it swells up and absorbs the sugar syrup.

When done, remove the rasgullas from the syrup and let it cool down.

Squeeze out all the syrup from the balls and transfer it in the milk.

Serve and garnish with dried rose petals.