Khira Sagar: A Cool Treat to Beat the Heat, Boss!

Namaste and Pronam to all my amazing readers! Chef Curry Do’pyaza here, back with another recipe that’s sure to tantalize your taste buds and transport you to the heart of India. Today, we’re diving into the cool, creamy, and utterly delightful world of Khira Sagar.

This dish is a beloved treat, especially among my Bengali brothers and sisters. You’ll often find it gracing tables during auspicious occasions like Janmashtami, celebrating the birth of Lord Krishna, or simply as a refreshing dessert during the scorching summer months. It’s a dish that speaks of devotion, family, and the simple joys of life.

A Splash of History

Khira Sagar, meaning “Ocean of Cucumber,” has ancient roots in Indian cuisine. It’s believed to have originated in Bengal, where fresh cucumbers and creamy milk products are abundant. Passed down through generations, this recipe is a testament to the ingenuity of Indian cooks in creating delicious dishes with minimal ingredients. It is said that this dish was one of Lord Krishna’s favourite dishes.

Get Ready to Cook!

Preparation Time: 15 minutes
Cooking Time: 5 minutes (mostly chilling!)

What You’ll Need (Ingredients)

2 medium Kheera (Cucumber), peeled and grated
500 ml Dudh (Full Cream Milk)
100 g Cheeni (Sugar), adjust to your taste
1/4 teaspoon Elaichi Powder (Cardamom Powder)
A pinch of Kesar (Saffron strands), optional
Badam (Almonds) and Pista (Pistachios), chopped for garnish

Let’s Get Cooking! (Instructions)

First, gently squeeze the grated cucumber to remove excess water. This prevents the Khira Sagar from becoming too watery. Imagine you’re giving the cucumber a gentle hug!
In a big, beautiful bowl, pour in the creamy, dreamy milk. Add the sugar and stir until it dissolves completely. Make sure there are no sugary grains at the bottom.
Now, add the squeezed grated cucumber to the milk. Give it a good mix. The milk will turn a lovely, pale green color.
Sprinkle in the fragrant cardamom powder and the saffron strands (if using). This adds a touch of exotic flavor and a vibrant color.
Cover the bowl and refrigerate for at least 2-3 hours, or even overnight. This allows the flavors to meld together beautifully.
Before serving, garnish with chopped almonds and pistachios. They add a delightful crunch and a pop of color.

Chef Curry’s Top Tips

Use fresh, crisp cucumbers for the best flavor.
Don’t over-squeeze the cucumber, or it will lose its flavor.
Adjust the sugar according to your preference. Taste and add more if needed.
For a richer flavor, use condensed milk instead of sugar.
A little bit of rose water can also be added for a more aromatic flavour.

Cooking it Your Way

Gas Stove/Induction Stove: All the steps are followed as above. No cooking is required.
Pressure Cooker: Not recommended for this recipe.
Oven/Microwave/Air Fryer: Not applicable for this recipe.
Slow Cooker/Crockpot: Not applicable for this recipe.

Nutritional Information (Approximate per serving)

Calories: 150-200
Protein: 5-7g
Carbohydrates: 20-25g
Fat: 8-10g

This is just an estimate, of course! The actual values will vary depending on the specific ingredients you use.

Serving Suggestions

Serve Khira Sagar chilled as a refreshing dessert after a spicy Indian meal. It’s also a great snack on a hot day. You can also serve it as a part of festive thalis.

Time to Cook, My Friends!

There you have it! A simple, delicious, and incredibly refreshing Khira Sagar recipe. It’s time to get into the kitchen and try this recipe at home. Share this delightful treat with your friends and family. They will surely love it! I will be back next week with another wonderful recipe.