Ras Kadam By Ranveer Brar

Ras Kadam

Ras Kadam is a popular Bengali dessert. This dish is a tasty and creamy twist to the traditional Rasgulla. Chef Ranveer Brar shares a detailed recipe for the delicious Ras Kadam.
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Cooking Time

20-25 Min

Meal Type


Preparation Time

5 Min



Rate This Recipe8


  • 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


  1. 1

    In a pan heat milk. In another pan make sugar syrup.
  2. 2

    Squeeze lemon juice in sugar syrup to remove durt and in milk to curdle the milk.
  3. 3

    Once split, cool milk on low flame.
  4. 4

    Place muslin cloth on seive and strain chenna.
  5. 5

    Transfer chenna on a wooden block and mash well to remove granules.
  6. 6

    Make small bolls of chenna.
  7. 7

    Add saffron in sugar syrup and drop chenna balls in sugar syrup.
  8. 8

    Cover pan and cook dish on high flame.
  9. 9

    Once boiled transfer into bowl and place in refrigerate to cool.
  10. 10

    For coating mix khoya and powdered sugar to give creamy texture.
  11. 11

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

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