Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Boil milk on medium heat.
When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
If the milk does not curdle within a short while, add little more lemon juice.
Place a thin muslin cloth over the colander or any other container.
Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
Add little water to the paneer to wash away the lemon flavor.
Add few drops of food color and mix well.
Take small portion of chena in your hand and shape them into small balls.
Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
Let it boil on medium heat.
When chasni started boiling, put chena balls in boiling chasni and cook for 20 – 25 min.
Rusgulla is ready, turn off the heat and let it cool down completely.
Now separate the rusgulla from the sugar syrup.
Break the mawa and mash until its becomes soft.
Add sugar as per your taste and with the help of milk, make a soft dough.
Take coconut powder for coating kheer kadam (you can also use roasted poppy seeds).
Take small portion of the dough, make it round like a small ball and flatten it.
Put the rasgulla inside the mawa and press it from all side.
Wrap the ball around the coconut powder.
Prepare all Kheer kadam like wise.
Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.