Raskadam Recipe - Kheer Kadam Recipe
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Raskadam Recipe - Kheer Kadam Recipe

Suggestion:

  • For making raskadam, strain the sugar syrup from rasgullas completely. If rasgullas are still filled with sugar syrup, then while stuffing them in mawa, sugar syrup will make raskadam soggy and loose. 
  • For 11 to 12 raskadam
  • Time - 90 minutes

Ingredients nfor Raskadam Recipe

  • Mawa - 1 cup (250 grams)
  • Powdered powder - more than 1/2 cup (100 grams)
  • Paneer - 1 cup (crumbled) (200 grams)
  • Sugar - 3/4 cup (150 grams)
  • Corn flour - 2 tsp
  • Lemon - 1 (juice)
  • Yellow food color - 1 pinch
  • Saffron - 10 to 12 threads
  • Full cream milk - 500 grams

How to make Raskadam ?

First, prepare chena for making raskadam. Place milk over flame for heating. When milk starts simmering, then turn off the flame and allow it to cool. Make sure that milk is 80 percent hot. Add 2 tsp water in lemon juice and now add this mixture in milk, little by little.

When milk coagulates completely, then water and chena separates in milk. Now stop adding lemon juice into it. Pour the chena over a clean muslin cloth and strain it. Press gently with hands and squeeze out the excess water. Now pour some cold water over the chena. With this tartness due to lemon juice, can be removed. Lift the cloth from all sides, press and squeeze out the water. Chena for making rasgullas is ready.

Take chena in a separate plate and mash until smooth. Add corn flour and yellow food color and keep kneading the chena until smooth. Chena for making rasgullas is ready. Make small dough balls from the chena and place them over a plate. Likewise prepare all balls. 

Prepare sugar syrup to make cook rasgullas

Take sugar and 2 cup water in a pressure cooker and place it over flame for cooking. Cook until sugar dissolves completely. Add saffron threads in the water and cook until it simmers. 

Place chena balls in the simmering sugar syrup. Close the pressure cooker with lid and cook until it simmers once. After one simmer, reduce the flame and cook on low flame for 8 to 10 minutes. 

After this, turn off the flame and take out the rasgullas once all steam escapes. 

Let the rasgullas drench in sugar syrup for 2 to 3 hours and after this strain with help of a sieve so that excess sugar syrup drains completely.

Grate the paneer and place it in a wok. Stir constantly and roast. When paneer get dry and turns little brown in color, turn off the flame. Take out roasted paneer in a plate. 

Add powdered sugar in grated mawa and mix really well. Now make approx 11 small balls from mawa (equal to the size of ladoo). Take one mawa ball and flatten it very gently. Now place one rasgullas in it and lift the mawa from all sides and roll back giving it a round shape. 

Coat this ball with roasted paneer and place it over plate. Likewise prepare add raskadam. 

Place these scrumptious Raskadam in refrigerator for 1 hour prior serving. Raskadam can be stored in refrigerator for 3 to 4 days.

Suggestion:

  • For making raskadam, strain the sugar syrup from rasgullas completely. If rasgullas are still filled with sugar syrup, then while stuffing them in mawa, sugar syrup will make raskadam soggy and loose. 
  • For 11 to 12 raskadam
  • Time - 90 minutes