This time of the year calls for family get together, it calls for shopping and it calls for lots of eating.. rich flavorful meals followed by different types of sweets. We just celebrated Navratri, Durga Puja and Diwali is just around the corner!
In India most of the sweets are made with milk and sugar where milk would be either curdled or slow cooked for long hours to form a sticky dough. These dough or curdle milk is that kneaded, flavored with some spice mix and mold in any desired shape to form a nice fudge. 
One of those famous desserts from east of India is Raskadam which is made with solid milk and curdled milk. It is soft and creamy to bite with a juicy ball (Rasgulla) in the center. The juicy ball is made with curdled milk and the soft outer texture is made with ‘khoya’ or solid milk.
It may sound very complicated, but once you see the recipe in detail you will know how easy it to make and it involves no baking at all.
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Raskadam
- Total Time: 35 minutes
- Yield: 14 Raskadams 1x
Description
Raskadam is a traditional Indian dessert featuring a juicy Rasgulla center enveloped in a creamy khoya fudge, perfect for festive celebrations.
Ingredients
- 3-1/2 cups (840 ml) whole milk
- 2 tbsp (30 ml) lemon juice
- 1-1/2 cups (360 ml) sugar
- A pinch of saffron threads
- 1-1/2 cups (360 ml) powdered sugar
- 4 cups (960 ml) khoya, grated or mashed
- 1 cup (240 ml) paneer, grated
Instructions
- Start my making the Rasgulla
- In a deep pan, bring the milk to boil. Remember to stir it occasionally or else the milk will get burnt.
- Once it starts boiling, reduce the heat and pour the lemon juice while stirring it constantly.
- Within 3 to 4 seconds, the milk will curdle and you should see clear green water. At this time, turn off the heat completely.
- Let it cool for a minute and then strain it through the cheesecloth.
- Wash the collected cheese with cold tap water to remove the lemon flavor.
- Tie the sides of the cheesecloth together tightly and hang it somewhere to drain the remaining water from the cheese. This should take about an hour. Take out the cheese from the cheesecloth and knead for about 10 minutes, or until it’s smooth.
- Make small balls out of the dough and keep it aside.
- Now, add sugar with 4 cups of water in a pressure cooker and bring it to boil.
- Add the small balls of dough in it and let it boil for around 4 minutes.
- Cover the cooker with the lid and boil for another 3 minutes.
- Once it’s cooled completely, strain the balls and spread it in a kitchen towel.
- Next, to make the dough with khoya: Mix a pinch of saffron threads with 1-1/2 tbsp milk.
- In a bowl, mix the grated khoya, powdered sugar, saffron milk and make a dough out of it. Keep it aside.
Prepare the grated Paneer dust
- In a non stick pan, cook the grated paneer in low heat until it changes to golden in color.
- Spread it in a kitchen towel and let it cool completely. Then, put it in a food processor and grate it to a coarse dust. Spread the dust in a separate plate.
Assembling the Ras kadam
- Take a little bit of dough in your hand and spread it flat. Place the rasgulla in the center and wrap it with the dough.
- Roll it slightly and make a ball out of it. Place it on the plate with the paneer dust and rub it slightly all around. Once you are done making all the ras kadam, let it chill in the refrigerator for about 5 to 10 minutes. Can be refrigerated in an air tight jar for up-to 3 days.
Notes
- Store Raskadams in an airtight container in the refrigerator for up to a week.
- If khoya is unavailable, you can make it by reducing milk until it thickens.
- Ensure the paneer is kneaded well to achieve a smooth texture for the Rasgulla.
- Serve chilled for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 Raskadam
- Calories: 150
- Sugar: 20
- Sodium: 30
- Fat: 5
- Carbohydrates: 25
- Fiber: 0
- Protein: 4
- Cholesterol: 15
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Frequently Asked Questions
What is khoya and what can I substitute if I can’t find it?
Khoya (also called mawa) is solid dried whole milk made by slow-cooking milk until nearly all the moisture evaporates. It forms the soft outer coating of each Raskadam. The notes say that if khoya is unavailable you can make it at home by reducing milk until it thickens, though this takes considerable time on the stovetop.
Why does the freshly made cheese need to be kneaded for 10 minutes?
The instructions say to knead the freshly drained chenna for about 10 minutes until smooth. This breaks down the granular texture of freshly made cheese so the rasgulla balls — the juicy centre inside each Raskadam — are soft and hold together when pressure-cooked, rather than crumbling apart.
How should I store Raskadams and how long do they keep?
The notes say to store them in an airtight container in the refrigerator for up to a week and serve chilled for the best taste. After assembly the recipe also suggests chilling the finished Raskadams for 5 to 10 minutes before serving.
I have never heard of this sweet treat, it looks so cute