RasKadam/KheerKadam

Name: RasKadam/KheerKadam
Cuisine: Indian
Ingredients: 1 litre milk; 2 cup sugar; 1-11/2 tbsp lemon juice; 5-6 drops orange colour; 1 tsp cornflour; 1 cup mava; 2 tbsp powdered sugar; 1/2 tsp rose essence; 5-6 kesar leaves; 1/2 tsp cardamom powder; 1 cup dessicated coconut

Maya Tandon @mayas_kitchen

#ganesha
Raskadam is a traditional recipe of north India.

Maya Tandon @mayas_kitchen

#ganesha
Raskadam is a traditional recipe of north India.

Saved

Ingredients

1 litremilk
2 cupsugar
1-11/2 tbsplemon juice
5-6 dropsorange colour
1 tspcornflour
1 cupmava
2 tbsppowdered sugar
1/2 tsprose essence
5-6kesar leaves
1/2 tspcardamom powder
1 cupdessicated coconut

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Steps

1

Boil milk and add lemon juice to make chenna
2

Drain chenna in muslin cloth and wash it.Strain water completely
3

Mash chenna till smooth texture
4

Add cornflour and colour in it and mix it nicely
5

Make small smooth balls from it
6

Boil 1 cup sugar and four cup water
7

Add all the balls prepared in it and boil it 10-15 minutes covered
8

Meanwhile make sugar syrup for this boil 1 cup water and 1 cup sugar
9

Boil it till one string consistency.Add rose essence and kesar in it
10

After 15 minutes check chenna balls it just becomes double in size
11

Take out all the balls and put it in sugar syrup
12

Let it soak for 5-6 hrs so that it absorb sugar syrup
13

Take mava in a plate and add powder sugar and cardamom powder in it and mix it nicely
14

After 6 hrs strain syrup from the rasagulla
15

Take lemon size portion of mava and keep one rasagulla in centre and cover it from all sides
16

Take coconut in plate and roll the balls made on it so that balls get totally coated with coconut
17

Raskadam is ready