Khirkadam / Kheer Kadam / Raskadam

Makes 30 Kir Kadam
Ingredients:
For The Rasgollas:
Milk-750 ml
Lemon-1 large
Sugar-1 cup

For The Khova:
Unsweetened Mawa-500 gm
Sugar-1/4 cup
Kewra Essence-1/4 tsp

Procedure:
To Make Rasgollas:
1. Heat milk. When it starts boiling, add the juice of one lemon.
2. When it starts curdling, remove from flame.
3. Pour it into a cloth lined sieve and set it aside until the whey is completely separated from the paneer.
4. Take this paneer in a plate and mash it with your palm until it becomes a smooth dough.
5. Pinch small portions out of the dough and roll into small balls.
6. You can make 30 balls out of this dough.
7. Add 1 1/2 cups of water to sugar in a heavy bottomed pan. Mix it until the sugar dissolves.
8. When the syrup starts boiling, add the paneer balls one by one to the syrup.
9. Cook for 10 minutes. The balls will double in size.
10. At regular intervals add two to three tablespoons of water along the side.
11. Remove from flame after 10 minutes and allow it to cool completely.
12. When cool, squeeze the rasgollas from the syrup and arrange on a plate.

To Make Khova Layer:
1. In a pan add sugar, essence and khova and mix well.
2. Heat the mixture. When the sugar starts to melt, the khova will become thinner.
3. Keep on cooking for 5-7 minutes.
4. Transfer to a plate and allow it to cool completely.
5. Mash it well to make a smooth dough.
6. Divide mixture into 30 equal portions.
7. Roll each into ball.

To Assemble The Kir Kadam:
1. Flatten each khoya ball and place a rasgolla in centre.
2. Cover the rasgolla the khova.
3. Arrange on a plate and allow it to dry.
4. Serve and Enjoy..