Name: Kheer Kadam recipe by Dr. Ashwini Patil at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: milk 1/2 litre; citric acid crystals / lemon juice 1/2 teaspoon; sugar 1 cup; water 1.5 cups; mava 100 grams; yellow food colour + sugar 1 tablespoon; saffron strands for decoration

Instructions

Dissolve citric acid crystals in water and keep aside.
Bring the milk to boil, reduce the flame.
Add citric acid solution to the boiled milk gradually to get soft paneer. Dont add everything together.
You will see greenish whey ( in case if you dont see greenish whey and feel that more curdling is required then you may make more solution and add very slowly )
You can use vinegar / lemon juice if you dont have citric acid crystals.
Once the milk is curdled switch off the flame, add 1 cup of cold water in it and keep covered for 15 minutes.
Pour curdled milk into muslin cloth.
Wash it under running water so the citric flavour goes, if there is any.
Now squeeze the muslin cloth and tie it above the sink for about 15 minutes so that the whey gets drained easily. Gently squeeze bag. Make sure that all the whey has drained.
Place chenna ( paneer) on a plain working surface and knead with the heal of the hand til the grains disappear and chenna becomes soft and creamy.
Divide the mixture into 15 portions and roll them into balls.
In the pressure cooker add 1 cup of sugar and 1.5 cups of water and bring to a boil on high heat stirring inbetween till all sugar is dissolved.
Carefully place chenna squares in syrup one by one.
Close the lid and put whistle.
Keep on medium flame till 1 whistle and then reduce heat to simmer and cook for about 7 minutes.
Switch off the flame and allow the cooker to cool.
You will see chenna balls doubled up in size.( use wide size cooker)
Let it cool for 30 minutes.
Meanwhile knead mava. Add 1 tablespoon powdered sugar and 1 drop of yellow food colour. Knead well. Make a nice smooth dough.
Make balls of the dough. Roll one ball, squeeze the rasgulla and put it at the center. Seal the edges with the help of your fingertips.
Take a plate, place milk powder. Carefully roll the balls.
Decorate it with saffron strands.
Keep it in fridge for 30 minutes and enjoy kheer kadam.

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