Raskadam

Ingredients

  • 3-1/2 cup whole A2 milk
  • 2 tbs lemon juice
  • 1-1/2 cup sugar
  • a pinch of saffron threads
  • 1-1/2 cup powdered sugar
  • 4 cups khoya, grated or mashed
  • 1 cup paneer, grated

Directions

  • Start by making the rasgullas:
  • In a deep pan, bring the A2 milk to boil. Remember to stir it occasionally or else the A2milk will get burnt.
  • Once it starts boiling, reduce the heat and pour the lemon juice while stirring it constantly.
  • Within 3 to 4 seconds, the A2milk will curdle and you should see clear green water. At this time, turn off the heat completely.
  • Let it cool for a minute and then strain it through the cheesecloth.
  • Wash the collected cheese with cold tap water to remove the lemon flavor.
  • Tie the sides of the cheesecloth together tightly and hang it somewhere to drain the remaining water from the cheese. This should take
  • about an hour.
  • Take out the cheese from the cheesecloth and knead for about 10 minutes, or until it’s smooth.
  • Make small balls out of the dough and keep it aside.
  • Now, add sugar with 4 cups of water in a pressure cooker and bring it to boil.
  • Add the small balls of dough in it and let it boil for around 4 minutes.
  • Cover the cooker with the lid and boil for another 3 minutes.
  • Once it’s cooled completely, strain the balls and spread it in a kitchen towel.
  • Next make the dough with khoya:
  • Mix a pinch of saffron threads with 1-1/2 tbs A2 milk.
  • In a bowl, mix the grated khoya, powdered sugar, saffron A2 milk and make a dough out of it. Keep it aside.
  • Prepare the grated paneer dust :
  • In a non stick pan, cook the grated panner in low heat until it changes to golden in color.
  • Spread it in a kitchen towel and let it cool completely. Then, put it in a food processor and grate it to a coarse dust.
  • Spread the dust in a separate plate.
  • Assembling the raskadam:
  • Take a little bit of dough in your hand and spread it flat.
  • Place the rasgulla in the center and wrap it with the dough.
  • Roll it slightly and make a ball out of it.
  • Place it on the plate with the paneer dust and rub it slightly all around.
  • Once you are done making all the raskadam, let it chill in the refrigerator for about 5 to 10 minutes.
  • You can refrigerate it in an air tight jar for up-to 3 days.
By | 2017-08-29T05:04:56+00:00 August 28th, 2017|A2 Doodh Recipe|0 Comments

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