Ras Kadam (Kheer Kadam) Recipe
Ras kadam is also known as kheer kadam and it is very famous sweet dish recipe of Indian subcontinents, it consists of khoya layer which gives it a shape of a fruit known as kadam (Burflower), let’s learn how to prepare Kheer kadam.
Ras Kadam (Kheer Kadam) Recipe
- 1/2 liter Milk
- 1 tbsp white vinegar
- 1 cup Khoya (Dried Whole Milk)
- 4 tbsp Poppy Seeds
- 4 tbsp Dessicated coconut Powder
- 4 tbsp Dry Milk Powder
- 1 tbsp Cardamom Powder
- 1 cup Mixture of Sugar and Jaggery
- Boil milk in a pot and add vinegar for making cream cheese.
- Discard excess water from cream cheese.
- Wrap the cotton clothe and form a solid structure as shown in the image.
- With the help of hand mash it for 5 to 10 minutes and make bolls of desired size as shown in the image.
- Prepare syrup of sugar and jaggery along with cardamom powder as shown in the image and put the bolls and cook it for 15 to 20 minutes.
- Let it stay in the syrup for 3 hours and after that discard the syrup.
- For preparing outer cover take khoya and mash it for 5 to 10 minutes add sugar if you want.
- Here I’m taking three different dusting, you can use any one as per your choice. I’ve taken desiccated coconut, Poppy seeds and Milk Powder. (Note: Poppy seeds should be dry roasted on preheated pan)
- Take khoya and prepare the outer surface as shown in the image, and place bolls in between.
- Cover it and dust with your desired dusting.
- Refrigerate it for 15 minutes and your recipe is ready to be served.
Nice✨✨
Thank you so much Natasha