Craft Cloud-Soft Raskadam With This Fool-Proof Bengali Recipe

By Rajlakshmi December 1, 2025

[{"selector":"#anim-51496115-adc6-4e88-a8b6-ebb37b618927 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-adf4d87d-743c-4646-b02f-bdfa6087f375","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-902525bf-602c-4b67-9370-cd4b8f31a4df","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] A delicious Bengali sweet prepared with chenna, or paneer, and khoya, or milk solids, raskadam is most relished during Nag Panchami in West Bengal. It is popular for its rich and creamy textures.

Ingredients

[{"selector":"#anim-472aed44-f2cc-4df6-a3cb-26c7d86ee9bb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-25%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-efcf3499-81ef-4fa9-af8f-c16cc924370e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a0434ef0-50f6-4d26-bceb-aeded20f983a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-23ec3c4e-2431-477d-98d9-5afa2b142e7f","keyframes":{"transform":["translate3d(0px, 211.70638%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 250 grams of mawa 100 grams of powdered sugar 200 grams of crumbled paneer 200 grams of chenna 2 tablespoons of corn colour 2 teaspoons of lemon juice 10 to 12 threads of saffron 500 grams of full cream milk

Step 1

[{"selector":"#anim-5f51cacb-8ad1-4159-ab31-62516f877587 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-54aeeec5-c9e6-4aaf-bb7e-102dd421bf98","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec6afd4e-f864-4ed3-8ec3-c44b81160dbb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fa2ae972-7e95-46c7-8944-cf35330d9696","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Boil milk and saffron threads in a pot. Add lemon juice to it. Let it curdle.

Step 2

[{"selector":"#anim-a20689b6-5e51-4da3-9f2b-4ea9a8879cdb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4dc68abb-db47-415d-8457-911465b677cd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d245743e-0b04-4682-b6ce-e2d9a5661450","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bee6d44b-71ad-44ce-bbf1-5f3e84bc37b7","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a pan, cook the mawa on low heat. Let it cool. Mix in the sugar and corn flour. Form into a dough.

Step 3

[{"selector":"#anim-6542b47e-5429-47fd-99b2-5ddcc9bfdee4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-efc21e8a-1ded-4633-87e3-f2415baeb47e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3f9fd2b4-5196-4723-9a37-7ee884b7a60c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dadde46e-2c16-493f-beb6-8b118b84a715","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix the chenna and paneer. Add saffron milk. Form into dough balls.

Step 4

[{"selector":"#anim-20ab5bd0-f91b-429b-8a2f-203955a8e3b7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-28049320-2168-454c-b952-3204f5fc7269","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-10189db8-bdb0-4064-bb43-b17fcc616cd3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a5b16810-cdbf-401a-b2d8-45ace98373d5","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Flatten the mawa dough. Place the paneer and chenna balls inside. Cut into balls.

Step 5

[{"selector":"#anim-58295e8f-c64b-4adb-8b5b-c1e143ad69f1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1dab8f23-52d8-495a-a18c-36b88aa519c9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-89afa9f6-4ce9-4b05-894f-0112755ed060","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bd3f929b-f33e-4bf7-887b-91665592361d","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Brush each ball lightly with leftover saffron milk. Let it rest. For 30 minutes. Serve rasakdam mithai.

[{"selector":"#anim-92fb6899-fe2b-4c49-a011-ff7491b52df7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More