I was delighted to see a little bit of early morning sunshine peeping from the clouds as I saw the kids off to school from the balcony. Last few days it has been raining cats and dogs and Elephants in Goa and the feeble warmth of the sunshine is a welcoming change from the moisture laden, damp air. I opened the French windows wide to let my drawing room bask in the pleasant sunshine. I mentally reminded myself of the usual daily chores with the tea simmering on the stove and Hariprasad Chaurasia’s flute notes wafting from the drawing room, it felt like sheer bliss.
In my usual to do list was to prepare some traditional sweet dish for the oncoming 50 th Foodie Monday Bloghop which was playing on my mind since last week. During those ME moments I am always taken back to my childhood days by my ever wandering mind. And how smart is the brain, it connects the thoughts so beautifully. Sweet filled childhood memories clouded my mind with sinful images of Chenna poda, Rasmalai, Rasagolla etc. I literally shook myself out of the guilt filled reverie as I sipped my refreshing lemon grass tea. But the striking image that kept on hounding me constantly for the next few minutes as I scanned the newspaper was that of small spongy Rosogollas or Chenna balls floating in a bowl full of thick, creamy Rabdi or reduced Milk. And I had to make these to satiate my nostalgia filled senses.
This dish is known as Kheer Sagar or Khira Saagar in Odia which literally translates to Ocean of milk in the Odia language. The dish has been depicted in Hindu Mythology in scriptures where Goddess Lakshmi is serving Lord Vishnu with it. Kheer Sagar is marble sized Chenna or Cottage cheese balls soaked in sweetened condensed milk flavoured with saffron and cardamom. Kheer Sagar or Khira Saagar resembles the RasMalai a lot but the only difference is the milk base which is thicker in comparison to the famous Rasmalai. Source: Wikipedia