Lets Begin The Preparation
A new variation in the traditional Bengoli Rasgullas is this Khir Kadam. Want to know how? Then, follow these simple steps and see how a delicious sweet is made!
Chenna- 3 cups
Mawa- 2 cups
Sugar- ¼ cup
Kewra Essence- ¼ teaspoon
Repeat the procedure for Rasgullas as mentioned in the earlier recipe.
Now, squeeze the Rasgullas to remove the sugar syrup from it. Place it on a plate.
Now, in a pan, mix sugar, essence and mawa. Heat it till the sugar melts and the mawa becomes thin.
Let it cook for 5-6 minutes. After this, allow it to cool properly on a plate.
Make a smooth dough and roll them into small balls.
Now, flatten the Mawa ball and place the Rasgulla at the centre. Cover it by rolling it between the palms.
Let them dry. Serve them on a plate.