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Ingredients:-
Poppy Seeds- 3 tbsp or 50 gm
Milk -500 ml
White Vinegar - 1.5 tbsp
Sugar - 1 cup
Water - 1.5 cup
Small cardamom- 1/2 tsp
Yellow edible food color
Khoya or Mawa - 250 gm
Coconut powder- 2 tbsp
Powdered Sugar - 2 tbsp


Step wise method-:
Dry roast the 3 tbsp poppy seeds in a pan.
Boil milk in a pan. Add 1.5 tbsp vinegar to boiling milk.
Milk curdles n forms paneer
Take a strainer n put a muslin cloth over it.
Now pour the paneer into it.Also pour 1/2 cup cold water to wash off the sourness.
Strain excess water
Take paneer in a large plate or bowl
Add a pinch of yellow food color to it
Start kneading with fingers
Knead gently atleast for 10 minutes
Now make tiny balls of it
Keep a pan on flame
Add 1 cup sugar with 1.5 cup of water
Let it boil for 10 minutes
Add the tiny rasgullas to the boiling sugar syrup
Cook the rasgullas for 20 minutes on low heat
Let the rasgullas cool.
Later drain it from syrup
Take 250 gm khoya in a bowl
Add 2 tsp powdered coconut n 2 tsp powdered sugar
Mix them all together
Now divide it in 13-14 portions
Fill each portion with a rasgulla make laddos of it
Coat the laddos with roasted poppy seeds
Yummy Ras Kadam is ready to be served..........


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