Kheer Kadam | Ras Kadam

Published On August 2, 2017
In Article
By Ruchika
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Prep Time
25 minutes
Cook Time
30 minutes
Difficulty Level
Advanced

Ingredients

Sugar - 1 cup and 2.5 tablespoons (powdered)
Milk - 5 cups and 2 tablespoons
Lemon juice - 1 and 1/2 tablespoons
Water - 4 cups
Khoya - 2 cups
Kesar strands - 5-6

Instructions

CHHENA BALLS - Add 4 cups of milk to a pan and boil it. Once the milk is boiled, simmer the gas and add 1 tablespoon lemon juice.
Stir continuously till the milk solids get separated from the whey. Take out chenna in a muslin cloth and take out all the water from it.
Knead the chenna till it releases oil. Boil 4 cups of water with 1 cup of sugar.
Make small balls from the knead chenna. Cook the balls in boiled water for around 7-8 minutes.
Take out the balls on a kitchen cloth and let them cool and dry. Meanwhile, soak kesar strands in 2 tablespoons of milk.
KHOYA MIX - Add kesar milk and 2.5 tablespoons of sugar in khoya and mix well.
PANEER DUST - Now, boil 1 cup of milk in a separate pan. Add 1/2 tablespoon lemon juice and stir.
Keep stirring till you get paneer. Take out and put in under heavy weight so that it releases all the water.
Crumble it and dry roast in a non-stick pan till golden red. Cool it and grind it in the mixer. You will get golden dust.
Now, we have 3 things - cooked chenna balls, khoya mix and golden dust.
Take some portion of khoya mix in hand. Flatten it. Add chenna ball and cover it from all sides with khoya mix.
Roll in golden dust. Similarly, prepare all the balls and arrange them on a serving plate.
Yummy sweet kheer kadam | ras kadam is ready to be served.

Servings : 4
Ready in : 55 minutes
Recipe Type : Desserts

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Ruchika

Hi! I am Ruchika, mother to a two year old, Hridyansh, married to a wonderful person, Vineet and live in Haryana, travelling around different cities. A banker by profession and a foodie by heart. It is a humble attempt at sharing my passion for food. You will definitely find lot of easy recipes in this space. I have no formal training in food photography. So, please bear up with me. Suggestions to improve this are always welcome and Feedback is always appreciated.