Khirasagar is a rich delicacy made with pearl-sized chenna (cottage cheese) balls soaked in sweetened, condensed milk infused with saffron and cardamom. Also known as Kheer Sagar or Khira Saagar, this dessert closely resembles Rasmalai, with the key difference being that the milk base in Khirasagar is thicker than in Rasmalai. 

For Small Rasagolas:

1. Milk – 1 litre

2. Lemon Juice – 2 to 3 tablespoons

3. Sugar – 1 and 1/4 cups

4. Water – 4 cups

For Thickened Milk 

5.  Milk – 1 litre

6. Sugar – 1/2 cup

7. Cardamom Powder – 1/2 teaspoon

8. Saffron Strands – 1 teaspoon

9. Sliced Pistachios – 1 tablespoon

10.  Golden raisins - handful(optional)

Recipe:

1. 1. In a thick-bottomed pan, boil the milk over low flame, stirring occasionally until it reduces to half its original quantity—this should take about 30 to 40 minutes.

   2.  Add sugar, cardamom powder, and saffron strands, then continue boiling for another five minutes.

   3.  Meanwhile, prepare small pearl-shaped rasagolas separately by following the steps under Rasagolas.

   4.  Once done, remove them from the sugar syrup and place them on a colander to drain excess liquid.

   5.  Gently add the drained rasagolas to the reduced milk and let them simmer over low flame for 10 to 15 minutes, stirring carefully at intervals to prevent the milk from sticking to the bottom or the rasagolas from breaking. 

   6. Turn off the heat and allow the mixture to cool. Garnish with saffron and chopped pistachios before serving.

   7.  Khira Sagar is now ready to be offered. 

Note: Add raisins while simmering the rasagolas in milk to enhance the flavor.