Raskadam Recipe | Delicious Bengali Khoya Kadam Recipe
Raskadam Recipe:- Friends, if you like to eat sweets and you like to eat and make different types of sweets. Here we have brought for you the recipe of a very tasty sweet Raskadam. Be it the occasion of New Year, festival or any wedding ceremony, you can make it anytime. Its taste is completely different from other sweets. Along with the taste, the method of making it is also very easy and different. When you make this sweet and serve it to a guest, their mouth will start watering.
How to cook delicious Raskadam Recipe
Difficulty: Easy8
servings40
minutes40
minutes350
kcalThis sweet is made by wrapping a layer of soft mawa on top of rasgulla and roasted paneer or coconut. This Bengali sweet Raskadam is usually made on festivals. It is also called Khoya Kadam or Sheer kadam. If you also want to make this recipe easily at home, then see this amazing recipe. Here we have told the complete method of making it and what ingredients are required in what quantity to make it. So let’s see how this wonderful sweet is made
Ingredients to prepare Raskadam
Mawa/khoya- 250 grams
Sugar powder- 100 grams
Sugar- 150 grams
Cheese (Paneer)- 200 grams
Corn flour- 2 teaspoons
Lemon Juice – 1 lemon
Yellow color- 1 pinch
Saffron- 15-20 strands
Milk- 500 grams (full cream)
Directions to cook Raskadam (Khoya Kadam Recipe)
- To make chenna
- To make Raskadam, first of all you have to make chenna. To make chenna, heat the milk and let it cool slightly. That is, when it is 75% hot, then add lemon juice to it and keep stirring the milk gently with a spoon. Stir it slowly until the milk curdles well. When the milk water and chenna separate completely, then filter it in a cotton cloth. Now tie this chenna tightly in a cloth and hang it so that all its water drains out.
- Make chenna balls
- When all the water is drained from chenna, take it out in a plate. Now mash it well with your hands, mash it until it becomes soft and mixes well. Now add corn flour and yellow color to it and mix everything well. Now make small balls of it and keep it in a plate.
- To make chashni
- For chashni, put 2 cups of water in a cooker and add sugar to it and heat it. When the sugar is well mixed in the water and a string starts coming out, then your chashni will be ready. After that add saffron threads to it and dip the chhena balls in the chashni in the cooker. After that close the lid of the cooker and cook it well till one whistle comes. After the whistle comes, slow down the gas and then let it cook on low flame for 5-10 minutes. In this way your rasgullas are ready.
- Now cool them down and let them remain in the chashni for 2-3 hours. After 2-3 hours separate them from the chashni and hang them in a cloth like chhena was hung to drain out the water, similarly hang them till the chashni comes out.
- Roast the paneer
- For this mash the paneer roughly with your hands. Then put it in a pan and roast till it becomes light brown. Then take it out and keep it in a plate.
- Prepare the mawa
- For this, mash the mawa well with the help of your hands. Make sure that there are no lumps in it. After that, add sugar powder to it, mix it well and make small balls out of it. Now make a space in the middle of this mawa ball with your thumb and put the rasgullas in the middle and cover it from all sides.
- To make Raskadam
- Now roll the balls you have prepared from mawa and rasgulla well in roasted paneer. By rolling all the balls in paneer, your Raskadam is ready.
- Keep in mind that the Raskadam is not completely ready yet, you have to keep it in the fridge for a few hours before eating it, only then will it taste good. Cut it from the middle and serve.
Tips
- To make Raskadam perfect, ensure that the chashni is completely separated from the Chenna Balls (Rasgulla), otherwise after filling it with mawa, it will become mushy and will also taste less. You will not like a very sweet Raskadam.
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