Its been quite a few months since I had Raskadam one of my favourite sweet. So thought of giving this a shot. The recipe was adapted from 'Ruchira' a well known recipe book in Pune.
3.5 Cup Milk
1 Spoon Vinegar
1.5 Cup Sugar
1.5 Cup Powdered Sugar
4 Cup Khoya
A pinch of Saffron
1 Cup Grated Paneer
- Warm couple spoon of milk and add the safron. Keep aside.
- Heat the remaining milk
- When the milk starts to boil add vinegar mixed with a spoon of water and stir continuously.
- When the milk cudles and water is separated out, throw out excess water and run it through the cold water
- Squeeze this mixture in a cotton cloth and drain out the water.
- Mix it thourghly and make the dough out of it.
- Prepare around 25 balls out it (small sized
- Mix the sugar with the 6 cup water in the cooker and boil it
- Add these small balls in it and let it boil for around 5 minutes
- Cover the cooker with lid and boil for another 5 minutes
- Remove the lid, add half cup of water and boil for another 5 min. Let the balls cool down. Take out these balls and spread them on the plate and keep aside
- In a nonstick pan on medium flame cook the grated paneer till golden in colour and keep aside to cool down
- Mix grated khoya, powdered sugar, safron-milk and make the dough out of it.
- By now the paneer would be cooled and crispy. Powder it in the mixie and spread it in a separate plate.
- Now is the time to assemble the raskadam. Cover the cooked ball with the khoya mixture by froming a cup shape around it and closing it after inserting a ball in it. Roll the ball in the powdered paneer
Be careful not to burn the paneer and stir it continuously while cooking, I did that so that it was easy to powder the paneer and the raw smell from it goes away.
The ball preparation for the raskadam is similar to the rasgulla except prepare small sized balls and quantity of sugar-water.
You can add orange or pink - red colour in the khoya mixture but i didnt have it and hence didnt use it.