Raskadam Recipe - Kheer Kadam Recipe - Khoya Kadam Recipe | Nisha Madhulika

Raskadam, soft and creamy outside and stuffed with Rasgulla in the center, prepared with solid milk and paneer is super yummy. You can prepare kheer kadam for special occasions.

Ingredients

Mawa – 250 grams
Powdered sugar – 100 grams (more than ½ cup)
Paneer – 200 grams
Sugar – 150 grams (¾ cup)
Corn flour/ararot – 2 tsp
Lemon – 1 (juice)
Yellow colour – 1 pinch
Saffron strands – 10-12
Full cream milk – 500 ml

Directions

Getting ready:

1. Grate the paneer and mawa with a grater in separate bowls. Take equal amount of water and lemon juice in a bowl and mix them really well.

Making:

2. For making rasgullas, boil the milk in a vessel. After it simmers, turn off the flame and allow it to cool down slightly. Add the lemon juice mixture in small portions to the milk when it remains 80% hot. Stir constantly until milk starts curdling.

3. Place a sieve covered with muslin cloth on a big bowl and pour the curdled milk over it. Pour some cold water on the chena and transfer the chena on a plate. Knead for 5 to 6 minutes until smooth and then mix corn flour and yellow food colour in the chena. Divide it to 18 to 20 small lumps. Roll each lump into a smooth ball.

4. Heat a cooker with sugar and 2 cups of water. As the sugar dissolves, add the saffron milk in the syrup followed by chena balls. Put the lid on and cook till a whistle is released. After that, reduce the flame and cook for another 8 to 10 minutes. Later, turn off the flame and let the pressure escape on its own. Take out the rasgullas along with sugar syrup in a bowl and keep aside for 2 to 3 hours. Transfer the rasgullas on a sieve placed upon a bowl and leave them for 1 to 1.5 hours.

5. In the meantime, dry roast the paneer in hot pan on medium flame by stirring continuously till it dries out completely. After 15 minutes, turn off the flame and transfer the roasted paneer to a plate. In another bowl, prepare the dough with powdered sugar and mawa and divide into 10 to 11 portions.

6. To assemble raskadam, flatten the khoya ball and place a rasgulla in centre. Cover the rasgulla and coat with roasted paneer. Place them on a plate and refrigerate for an hour to set. Afterward, raskadam will be ready to serve.

Serving:

7. Serve these scrumptious and mouth-drooling raskadam whenever you crave for something sweet.

Suggestions

Take good quality of milk for making chena, if the milk is adulterated then chena will not turn out nice and soft. Use cow milk, buffalo milk or amul full cream milk to make chena.

If you will not place the rasgullas on sieve for 1 to 1.5 hours to drain out the excess sugar syrup then that syrup will pass through the rasgullas.

Instead of coating the raskadam with roasted paneer you can coat them with finely grated dry coconut.




Raskadm Recipe in Hindi - http://goo.gl/6XmBso
Recipe in English

Also known as Kheer Kadam Recipe, Khirkadam Recipe, Khoya Kadam Recipe, Ras Kadam Recipe

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Course - curries

Dish - curries