Raskadam | How to make Raskadam

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By Rita Arora
Created on 23rd May 2016
  • Raskadam, How to make Raskadam
  • Raskadam | How to make Raskadam (5 likes)

  • 1 review
    Rate It!
  • By Rita Arora
    Created on 23rd May 2016

About Raskadam

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 people of all age groups. Raskadam by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Raskadam at many restaurants and you can also prepare this at home. This authentic and mouthwatering Raskadam takes 30 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Raskadam is a good option for you. The flavour of Raskadam is tempting and you will enjoy each bite of this. Try this Raskadam on weekends and impress your family and friends. You can comment and rate the Raskadam recipe on the page below.

  • Prep Time30mins
  • Cook Time60mins
  • Serves4People

Video for key ingredients

  • How to make Khoya

  • How to make Chenna

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 Thukrala year ago
lovely bengali recipe!
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