Ingredients
1 kg khoya, 2 teaspoon saffron, 1 kilograms sugar, grated coconut as required, 4 drops edible food color, 2 litre milk, powdered green cardamom as required, 4 teaspoon icing sugar, water as required
Method
– Pour milk in the pan and bring it to a boil, then add lemon juice in the pan and prepare the chenna. Then using a strainer, extract the chenna in a bowl and knead it to make a soft dough.
– Now, part the dough into small portions and roll it into small balls resembling a rasgulla.
– Take another deep-bottomed pan and put it on medium flame. Add water in it followed by sugar and bring the mixture to a boil and cook it until you get a one string like consistency. Add in the saffron (kesar) and red edible color to this mixture. Stir to prepare a nice red sugar syrup and turn off the flame.
– Soak the prepared rasgulla in the sugar syrup and leave it undisturbed for 50 to 60 minutes.
– To prepare the outer coating, take a non-stick pan and put in on medium flame. Add khoya in the pan and cook it until it changes its colour to pink. Add in grated coconut followed by adding cardamom powder in the pan. Once done, prepare flat circles resembling a puri from the khoya mixture and keep them aside.
– Remove the soaked rasgulla from the saffron-sugar mixture using a strainer. Add in the prepared rasgulla in the khoya puri and secure it.
– Once done, mix together the grated coconut and icing sugar in a plate and roll the prepared rasgullas in the mixture. Refrigerate these rasgullas for about an hour, kheer kadam is ready to eat.