Sunday, 15 May 2016


Prep Time : 40 mins
Cooking Time : 15 mins
Serve : 3 - 4

Cottage cheese / paneer                            -                           1 cup
Whole dried milk / mawa                         -                           2 cup
Milk powder                                             -                         1/4 cup
Coconut powder                                       -                             2 tbsp
Condensed milk                                       -                             2 tbsp
Sugar                                                        -                             1 cup
Water                                                        -                             1 cup
Sugar powder                                           -                              2 tbsp
Saffron / kesar                                          -                       few strands
Cardamom powder                                   -                            1/4 tsp

Take cottage cheese / paneer and saffron / kesar in a plate and knead it together to form a smooth dough.
Divide into very small portions.
With the help of your palm make smooth ball of it.
Make sure that there are no cracks.
In a pressure cooker add one cup of water,one cup of sugar and cottage cheese/ paneer balls.
Secure the lid onto the pressure cooker and bring to pressure.
After one whistle reduce the heat
Switch off the gas and open the cooker after ten mins.
Once cooled drain the rasgulla in a strainer and keep aside for 20 - 30 mins.
Now take bowl add whole dried milk / mawa,sugar powder,condensed milk and 2 - 3 tbsp cold milk and make a nice smooth dough.
Roll one ball and place the rasgulla at the centre.
Seal the edges with the help of your finger tips.
Take a plate add milk powder and coconut powder and mix well.
Carefully roll the kheer kadam on the coconut powder and milk powder mixture.