Raskadam
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Raskadam, also known as 'Khoya Kadam', is a majestic, robust, and profoundly aromatic Bengali sweet classic, celebrated for its unique dual-layered texture and intense cardamom profile. This recipe features a core of a small Rasgulla slow-encased in a shimmering professional-grade outer shell of Khoya (milk solids) and sugar. Known for its sophisticated flavor and status as a prestigious festive icon in traditional Kolkata dining, it represents the soulful heart of heritage healthy vegetarian confectionery. The taste is intensely sweet and milky, with the Khoya providing a unique professional-grade rich lift. Best enjoyed at room temperature from the professional-grade tray. A Mandatory staple for grand celebratory feasts.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh and soft Rasgullas is mandatory for achieving the most professional-grade succulent core.
- Ensuring the khoya is kneaded well provides the absolute secret to a professional-grade seamless shell.
- The addition of poppy seeds provide the essential professional-grade crunch found in heritage recipes.
- Always shape while the khoya is slightly warm specifically to ensure the signature professional-grade smooth finish.
Nutritional Information(Per 1 piece (60g))
210 kcal
6g
9g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.