Raskadam Recipe
Ingredients
| Whole milk | 4 Cup (16 tbs) | |
| Sugar | 3 Cup (16 tbs) | |
| Cardamom A pinch | ||
| Powdered | ||
| Saffron | 1 Teaspoon | |
| Coconut or almonds | ||
Directions
Prepare 8 Rasgullas (Ingredients for making Rasgullas have already been mentioned).
Allow them to soak in sugar syrup for 24 hours and then drain.
Making the frosting To prepare khoa, boil 4 cups of whole milk.
Add sugar to it along with powdered saffron and a pinch of cardamom.
The milk first becomes creamy and eventually a lump of khoa is formed.
Take out the lump and use this frosting to coat the rasgullas.
Next, roll the rasgullas in grated coconut or powdered almonds.
Refrigerate for a couple of hours.
Raskadambas are ready to eat.
Allow them to soak in sugar syrup for 24 hours and then drain.
Making the frosting To prepare khoa, boil 4 cups of whole milk.
Add sugar to it along with powdered saffron and a pinch of cardamom.
The milk first becomes creamy and eventually a lump of khoa is formed.
Take out the lump and use this frosting to coat the rasgullas.
Next, roll the rasgullas in grated coconut or powdered almonds.
Refrigerate for a couple of hours.
Raskadambas are ready to eat.
Chef
