Raskadam | How to make Raskadam

By Rita Arora  |  23rd May 2016  |  
5 from 1 review Rate It!
  • Raskadam, How to make Raskadam
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

12

1

Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Raskadam Recipe

Bengali sweet dish Raskadam is especially prepared on festivals. Here saffron flavored rasgulla, layered with soft mawa is coated with roasted paneer and coconut. This is also known as khoya kadam and Kheerkadam.

Raskadam is a delicious dish which is liked by the people of every age group. Raskadam by Rita Arora is a step by step process by which you can learn how to make Raskadam at your home. It is an easy recipe which is best to understand for the beginners. Raskadam is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Raskadam takes 30 minute for the preparation and 60 minute for cooking. The aroma of this Raskadam make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Raskadam will be the best option for you. The flavor of Raskadam is unforgettable and you will enjoy each and every bite of this. Try this Raskadam at your weekends and impress your family and friends.

Raskadam

Ingredients to make Raskadam

  • 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 colour - 1 pinch
  • saffron - 10 to 12 threads
  • Full cream milk - 500 grams

How to make Raskadam

  1. Place milk over flame for heating. When milk starts simmering, then turn off the flame and add lemon juice. When milk coagulates completely, pour the chena over a clean muslin cloth. Press gently and squeeze out the excess water. Pour cold water over the chena and then squeeze out the water.
  2. Take chena in a separate plate and mash until smooth. Add corn flour, yellow food color and keep kneading until smooth. Make small dough balls from the chena and place them over a plate.
  3. Prepare sugar syrup: Take sugar and 2 cup water in a pressure cooker and place it over a flame. Cook until sugar dissolves completely. Add saffron threads in the water and cook until it simmers. Place chenna 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.
  4. Turn off the flame and take out the rasgullas. Let the rasgullas soak in the sugar syrup for 2 to 3 hours and after this strain with help of a sieve so that excess sugar syrup drains completely.
  5. 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.
  6. Make 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. Place these scrumptious Raskadam in refrigerator for 1 hour prior to serving.

Reviews for Raskadam (1)

Reema Thukral2 years ago

lovely bengali recipe!
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