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How to make Ras Kadam - Step by Step

Ingredients:

Khoa/Mawa - 1 cup (200 grams)
Sugar powder - 2 Tbsp
Chena - 50 grams
Sugar - 1 cup
Maida - 1 tsp
Pinch of Soda
Red food color
Desiccated coconut
Water
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Take the chena and knead well.
Add maida, pinch of soda & red food color and keep kneading the chena until smooth.
Make small dough balls from the chena and place them over a plate.

Prepare sugar syrup for rasgullas:
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In a pan, take 1 cup of sugar and 3 cup water.
Boil until sugar dissolves completely.
Put the chena balls in the simmering sugar syrup.
Reduce the flame and cook for 10 minutes.


In parallel, take another kadai.
Take the khoa and stir contonuiously.
Add powdered sugar in and mix really well.
Keep Aside both and Let it cool

Flatten each khoya ball and place a rasgolla in centre.
Cover the rasgolla with the khova.
then take desiccated coconut and spread over the khova.
Arrange on a plate and allow it to dry.
Your raskadam is ready.
You can refrigerate as well for 2/3 days


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