Gulabi Rasskadam

Name: Gulabi Rasskadam
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 litre milk (for making cottage cheese); 2 tsp beet root pulp (natural food colour); 1 tsp Cornflour; For instant khoya:-; 80 gm milk powder (Amul); 1 tsp Pure Ghee; 1 cup milk; 1 drop Rose essence; 1 tbsp Coconut powder (for coating); 2 tbsp Sugar (for making khoyya); 1 cup sugar (for making sugar syrup); 1 cup Rose syrup (homemade)

Nirmala Panda @cook_11897018

#FoodieFighters
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Nirmala Panda @cook_11897018

#FoodieFighters
#Presentation

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Ingredients

4 servings

1/2 litremilk (for making cottage cheese)
2 tspbeet root pulp (natural food colour)
1 tspCornflour
For instant khoya:-
80 gmmilk powder (Amul)
1 tspPure Ghee
1 cupmilk
1 dropRose essence
1 tbspCoconut powder (for coating)
2 tbspSugar (for making khoyya)
1 cupsugar (for making sugar syrup)
1 cupRose syrup (homemade)

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Steps

1

In boiled milk add lemon juice and make cottage cheese.
2

Drain the water from the cottage cheese then add, cornflour and beet root pulp and knead it well.
3

Make lemon size balls from cottage cheese mixture.
4

Make sugar syrup add, Rose syrup add the cottage cheese balls and cook the rashgullas in high flame for 10 minutes and other 5 minutes in low flame.
5

For making instant Khoya :-
6

Take a pan add ghee, milk and milk powder, sugar, Rose essence and mix it well then switch on the flame.
7

Stir it continuously till the mixture becomes thick. Then let it cool.
8

Then transfer the khoya mixture to a plate and knead it well.
9

Then Make balls from the khoya mixture and stuff it with Gulabi Rasgulla and make RasKadam.
10

Then coat it with coconut powder. It is ready to serve.