Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ras kadam. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Raskadam soft and creamy outside and stuff in the centre prepared with solid milk and Paneer is super yummy. You can prepare Kheer Kadam for special. How To Make #RasKadam (रस कदम ) - Festival #Sweets #Recipe - Northern Flavours Meethi Masti
Ras kadam is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Ras kadam is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have ras kadam using 7 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Ras kadam:
- Get 1/2 litre milk
- Take 1/2 tsp lemon juice
- Take 1 cup sugar
- Make ready 1 1/2 cup water
- Get 100 gm mawa
- Make ready 1/2 tsp yellow food colour
- Take 1/2 cup coconut powder
The Kadam (bka' dam) tradition was the first of the so-called New Schools of Tibetan Buddhism, traditions that arose during the Second Propagation of Buddhism in Tibet in the tenth century. The Kadam (Wylie: Bka'-gdams-pa) tradition was a Tibetan Mahayana Buddhist school. Khir kadam and ras kadam are also another fast selling items. Chum chum are so soft that they melt in your mouth leaving it's fantastic taste behind.
Steps to make Ras kadam:
- Bring the milk to boil, reduce the flame.
- Add lemon juice to the boiled milk gradually to get soft chenna.
- Once the milk is curdled switch off the flame, add 1 cup of cold water in it and keep covered for 15 minutes.
- Pour curdled milk into muslin cloth.
- Wash it under running water so the lemon juice flavour goes. If there is any.
- Now squeeze the muslin cloth and tie it above the kitchen tap for about 15 minutes.
- Place chenna on a plate and knead with the heal of the hand till the grains disappear and chenna becomes soft and creamy.
- Divide the mixture into equal parts and roll them into balls.
- In a pressure cooker add 1 cup of sugar and 1½ cup of water.
- Bring to a boil on high flame. Stirring in between till all sugar is dissolved.
- Carefully place chenna balls in syrup one by one.
- Close the lid and put whistle and then reduce heat and cook for about 5 minutes.
- Switch off the flame.
- Let it cool.
- You will see chenna balls doubled up in size.
- Now knead Mawa. Add 1 tsp powdered sugar and ½ tsp of yellow food colour.
- Knead well. Make a nice smooth dough.mein
- Make balls of the dough. Roll one ball, squeeze the rasgulla and put it at the center.
- Seal the edges with the help of your fingertips.
- Take a plate, place coconut powder carefully roll the balls.
- Decorate it with rose petals.
- Keep it in freeze for 30 minutes and enjoy Ras kadam.
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