Ras Kadam (Kheer Kadam) Recipe

Ras Kadam (Kheer Kadam) Recipe

Servings

4

Prep

15 min

Cook

30 min

Ingredients

Milk 1 Litre
Lemon 1
Sugar 2 Cups
Water 4 1/2 Cups
Saffron (Kesar) Strands Few
Mava (Khoya) 250 Gms
Dry Coconut Powder 1/2 Cup
Raas Kadam

Ras Kadam

Ras kadam
Ras kadam is very delicious sweet made with rasgullas. It is Bengali sweet also called as kheer kadam. Kadam is variety of one flower. Lord Krishna use to love spending time on this tree. Let’s take a look at how to make ras kadam.
For rasgullas we need chena. Boil 1 litre milk. Once it starts boiling reduce the flame and add lemon juice to it and keep stiring.
As soon as you get chena, you can switch off the flame.
Drain off the water from chena with the help of cloth.
Wash the chena with cold water and squeeze all water from the chena.
Once chena comes to the room temperature and is easy enough to handle, rub it with the help of your palm. Add saffron dissolved in milk and knead a soft dough. I am adding saffron to get the yellow colour. People usually use yellow color. To avoid color I am using saffron.

Take small portion of chena and make small balls.

Now we have to prepare sugar syrup for the ras kadam.

Take two cups of sugar in 4 1/2 cups of water and boil it.
Once the sugar syrup starts boiling add the rasgullas one by one it it. Flame should be high.
After adding all the rasgullas cover the lid and cook it for 20-25 minutes.
You can check it in between and stir it.
After 25 minutes switch off the flame.
By the time kheer kadam is cooling down, knead 250 grams mava (khoya) in a plate.
We have to place rasgulla in khoya. And shape it round.
For outer coating take some dry coconut powder in a plate.
Take rasgullas one by one and roll it on the coconut powder such that it is properly coated from all the sides.
Ras kadam (kheer kadam) should have three layers. Inner layer is of rasgulla then outer layer is of khoya that is mava and the third layer is of coconut coating. You will love ras kadam so try at home and let me know how it was.

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