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Namaskar! Welcome to Nishamadhulika.com
Today we are going to make Ras Kadam.
Ras Kadam is a special kind of Bengali sweet.
Its outer covering is made from khoya and is very soft and pulpy. Inside it is a rasgulla full of juice.
It is a very delicious sweet.
It is also known as Khoya Kadam or Kheer Kadam.
So come, let’s make Ras Kadam.
Solidified Milk (Mawa) - 250 gram
Powdered Sugar - 100 gram or more than ½ cup
Mix the powdered sugar in the khoya.
Cottage cheese (Paneer) - 200 gram
Sugar (Cheeni) - 150 gram or ¾ cup
Corn flour (Makki ka atta) - 2 tsp
You can also use arrarot iin place of corn flour.
Lemon Juice - 1 cup
Yellow colour - 1 pinch
Saffron threads (Kesar) - 10 to 12
Full cream milk - 500 ml
First boil the milk and make chhena from it.
Till the time our milk gets boiled, let us grate the paneer.
Our cottage cheese (Paneer) is grated.
The milk is boiled.
Turn off the flame.
Keep the milk aside for 2 - 3 minutes and let it cool.
Let the milk be slightly warm.
Now add the same quantity of water to the lemon juice.
Once the milk is cool, add lemon juice to it and mix well.
The milk and whey will separate.
The curd will separate from the whey and you will get chhena paneer.
Do not put any more lemon juice.
Our chhena is ready.
Take a cotton cloth and filter the chhena.
Filter it this way.
Separate the water.
This water can be used to knead a dough, as it contains nutrients.
Pour some water on top of the chhena.
This will wash away the flavour of lemon.
Wash it properly.
Now press the cloth this way to remove all the water.
Press the cloth tightly and remove the extra water.
Our chenna is now ready.
Take out the chhena in a plate.
Knead the chhena a little to make it soft.
On the other side, let’s prepare the syrup for the rasgulla.
We will make the rasgulla in a cooker.
That's why let's prepare the syrup in the cooker only.
Add ¾ cup sugar to the cooker.
Now add 2 cups of water to it.
Let it cook till the sugar dissolves in water completely.
Knead the chhena in this way and make it smooth.
Press it with your fingers.
Keep pressing it till it does not become soft.
Make sure that our chhena is soft.
If the milk is adulterated, then our chhena will not be too good.
It is best to use cow milk to make chhena.
If cow milk is not available, we can also use buffalo milk.
Amul milk can also be used.
The sugar is completely dissolved in water, now add the saffron threads.
Turn the stove on low flame.
We have made a soft chhena by kneading it for a long time.
Now add corn flour.
Add 1 pinch yellow powder to the chhena.
We can even add white colour.
But we are adding yellow colour to make it look different from the outside cover.
Just put 1 pinch colour.
Very little colour is added.
Now mix cornflour, colour and chhena together.
Once everything is mixed well, we'll make round balls.
Now make 18 - 20 small round balls from the chena.
We will make small size balls.
We have broken the chhena into small pieces, now we'll roll them into tiny balls.
Pick up the mixture and roll them out this way.
Make round balls in this way.
We have prepared all the chhena balls.
Let the stove be on high flame.
The sugar syrup has started to boil.
Now add the chhena balls to the boiling syrup.
Add them to the syrup one by one.
Make sure the syrup keeps on boiling.
Cover the cooker.
Wait for 1 whistle.
After this, turn the gas on medium flame.
Once the whistle comes, turn it on low flame.
Cook the rasgulla on medium flame for 8 -10 minutes.
Till the rasgullas are being cooked, let us grate the mawa.
10 minutes are over, turn off the flame.
Our rasgullas are ready.
Let it remain in the cooker till all the pressure is gone.
Till the pressure of the cooker is gone, let us roast the paneer.
Roast the cottage cheese on medium flame till it is completely dry.
Keep stirring.
Be careful that the cheese does not stick to the pan and burns.
Our paneer is now dry.
The paneer is now roasted.
It is a little golden in colour.
Turn off the flame.
It took us 15 minutes to roast the paneer.
Take out the roasted paneer in a plate.
The pressure of the cooker is now gone.
Open the cooker.
Our rasgullas are now cooked.
Take them out in a bowl.
Let them remain in the syrup for about 2 hours, to make them sweet.
Within 2 hours they'll cool down and will become sweet, then we'll prepare the rasgullas.
The rasgullas have been soaked in the syrup for almost 3 hours.
The rasgullas have become sweet and are now cool.
Now separate the rasgulla from the syrup.
Rasgullas are ready for the ras kadam.
The panner is roasted.
Add powdered sugar to the Mawa and mix well.
Mash it a little using your hands.
Knead the mawa and powdered sugar just like dough.
The mixture of mawa is now ready.
Now we'll prepare the ras kadam.
We will make medium sized laddu
We will take little mawa.
Break the mawa into 10-12 parts.
Pick a ball of mawa and press it a little from the centre this way
Put the rasgulla inside the mawa and press it from all sides.
Roll it in a ball.
Wrap the mawa ball around the roasted paneer.
Remove the extra paneer.
Our ras kadam is now ready.
Prepare all the ras kadam similarly.
All the ras kadam are ready.
We can eat the remaining rasgullas like this only.
If we want to make more ras kadam, then increase the quantity of all the ingredients.
Keep the ras kadam in the refrigerator for an hour, they will settle and then serve.
Store the Ras Kadam in the refrigerator and eat within 3 - 4 days.
Make Ras Kadam, eat it and share your experiences with us at Nishamadhulika.com.
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