Happy Raja wishes to all my odiya readers.
Raja is a very important and must awaited festival for Odiya people. This is a festival of joy , rejoice and nonstop enjoyment. This is also an agriculture oriented festival. The Agrarian festival “Raja” is being celebrated ahead of Monsoon being set in Odisha. With Raja the earth gets relief from the scorching heat . With the advent of rain, Raja festival becomes very enjoyable in a greenish and cheerful atmosphere.
Raja is a holiday of 3 long days, officially it is celebrated for 4 days. 3 days for rajo and last day is basumati snana(bathing the mother earth) . During raja the basudha (the mother earth) is considered to be menstruating woman. So during these 4 days digging of soil or tempering it anyway is strictly prohibited.
This is the chief festival of unmarried girls who celebrate it without involvement in any household work. They are strictly restricted to do work at home. They wear new dresses, new makeup, and merry make by playing different games and swing all the long. Even men also play game and go to theater for watching movies.
Coming to this recipe, this is a traditional odiya sweet dish which stands for ocean in milk. Kheer means milk and sagar means ocean. This is a mouthwatering and unforgettable sweet dish . The tiny cottage cheese (chenna balls) are cooked with reduced sweetened milk and flavored with cardamom and saffron. This is a dish which doesn’t require any dry fruits and it worth its dignity. This dish can be served slightly chilled or in room temperature.
The making of Kheer Sagar is quite same as Rasmalai but only difference is the thickness of milk. In kheer sagar the milk is quite rich and yummy. Having this dessert after finishing your dinner is a sheer bliss . Let’s make this dish and celebrate this auspicious Raja.
|Prep Time||10 minutes|
|Cook Time||30 minutes|
- 3 cups full fat milk
- 1 tsp sooji/semolina
- 1 & 1/2 tbsp Powder Sugar
- a pinch cardamom powder
- juice of 1 lemon
- 750 ml full fat milk
- 1/2 cup sugar
- 1/4th cup mawa
- 4 no cardamom (crush and make powder)
- a few strands of Saffron (soaked in 2 tbsp of warm milk)
- Boil 500 grams milk in a heavy bottom pan. When milk boils reduce the heat add lemon juice and stir once.
- The milk will curdle and the whey will begin to separate.
- Strain the curdle milk through a muslin cloth lined above a colander.
- Wash the chenna under running water , tie the cloth and hang it for 20 minutes.
- But don’t squeeze or press the knot to release extra water from the chenna.
- In the mean time boil rest of the milk in low flame.
- Let it boil, stir occasionally to prevent sticking to bottom.
- After 20 minutes take the chenna and start kneading it using the heels of your palm.
- Add sooji, powder sugar and cardamom powder.
- Keep kneading till your palm becomes oily.
- Make 15-17 equal sized tiny balls.
- Boil 2 cups of water in a big, wide pan.
- When water boils drop the balls on the boiling water.
- Let it boil for 5 minutes on high flame.
- Reduce the heat and boil for 15 minutes till the balls became double in size.
- P.S: There should be enough space so that balls can be double in size or you can make these in two batches.
- When milk reduced to half add mawa, cardamom powder, crushed saffron and sugar .
- Stir well . Be very careful so that milk doesn’t stick to the bottom.
- Boil for 5 minute more.
- Chenna balls must be ready by now.
- Drop the chenna balls in reduced milk.
- Let it cook for 2-3 minutes.
- Switch off the flame, let it come to room temperature or chill in refrigerator before serving.
- Enjoy with family and friends.