Ras Kadam

Ras Kadam
A tasty and creamy twist to the traditional Rasgulla. This recipe is a must try.
Ras Kadam
Cuisine

- Indian

Serves

- 2

Cooking Time

-20-25 Min

Type

- dessert

Difficulty

- Easy

Preparation Time

- 5 Min

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INGREDIENTS

  • 1 litre milk
  • 1 cup sugar
  • 1 cup water
  • ½ tsp lemon juice
  • 8 to 9 saffron
  • 100 khoya
  • 3 tbsp sugar powder
  • Poppy seeds

HOW TO PREPARE RAS KADAM

  1. 1

    In a pan heat milk.
  2. 2

    In another pan make sugar syrup.
  3. 3

    Squeeze lemon juice in sugar syrup to remove durt and in milk to curdle the milk.
  4. 4

    Once split, cool milk on low flame.
  5. 5

    Place muslin cloth on seive and strain chenna.
  6. 6

    Transfer chenna on a wooden block and mash well to remove granules.
  7. 7

    Make small bolls of chenna.
  8. 8

    Add saffron in sugar syrup and drop chenna balls in sugar syrup.
  9. 9

    Cover pan and cook dish on high flame.
  10. 10

    Once boiled transfer into bowl and place in refrigerate to cool.
  11. 11

    For coating mix khoya and powdered sugar to give creamy texture.
  12. 12

    Coat rasgulla in khoya mix and roll it on poppy seeds.

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