Name: Raskadam recipe by Ruchika Sapra at BetterButter
Prep time: 160 min
Cook time: 50 min
Total time: 210 min
Yield: 5
Ingredients: (For rasgullas); Milk 4 cups; Lemon juice 1 tablespoon; Water 4 cups; Sugar 1 cup; (For outer layer); Khoya 2 cups; Milk 2 tablespoon; Kesar strands 7-8; Powdered Sugar 2.5 tablespoon; (For golden dust); Milk 1 cup; Lemon juice 1 teaspoon

Heat milk for rasgullas in a pan. Give a boil and simmer the gas.

Add lemon juice required for making rasgullas.

Keep stirring till the milk solids get separated. Switch off the gas.

Separate milk solid ( chenna) from whey. Hang chenna in muslin cloth for an hour. After an hour, take out chenna in a plate.

Knead chenna with your palms till it releases oil. This process will take around 8-10 minutes.

Make small balls from this kneaded chenna.

Heat water required for making rasgullas in a pan. Add sugar in it.

When water starts boiling, simmer the gas and add the chenna balls.

Keep the flame to medium high and let it cook covered for around 7-8 minutes.

They will get double in size.

Let them come at room temperature.

When they come at room temperature, take out the rasgullas on kitchen towel and let them dry for around 18-20 minutes.

Second step is to make outer layer to cover rasgullas. For this, soak kesar strands in milk required to make outer layer. Soak for around 15 minutes

Add powdered sugar to khoya.

Add kesar soaked milk to khoya and mix well.

Next step is to make golden dust.

For this, put milk to boil as mentioned under golden dust head. When milk gets boiled, add lemon juice. When it gets curdled, separate the milk solids. You get paneer.

Squeeze the water out of milk solids and add paneer after crumbling to non stick pan on low flame.

Roast till it gets golden brown.