In a deep pan, bring the milk to boil. Remember to stir it occasionally or else the milk will get burnt.
Once it starts boiling, reduce the heat and pour the lemon juice while stirring it constantly.
Within 3 to 4 seconds, the milk will curdle and you should see clear green water. At this time, turn off the heat completely.
Let it cool for a minute and then strain it through the cheesecloth.
Wash the collected cheese with cold tap water to remove the lemon flavor.
Tie the sides of the cheesecloth together tightly and hang it somewhere to drain the remaining water from the cheese. This should take about an hour. Take out the cheese from the cheesecloth and knead for about 10 minutes, or until it's smooth.
Make small balls out of the dough and keep it aside.
Now, add sugar with 4 cups of water in a pressure cooker and bring it to boil.
Add the small balls of dough in it and let it boil for around 4 minutes.
Cover the cooker with the lid and boil for another 3 minutes.
Once it's cooled completely, strain the balls and spread it in a kitchen towel.
Next, to make the dough with khoya: Mix a pinch of saffron threads with 1-1/2 tbsp milk.
In a bowl, mix the grated khoya, powdered sugar, saffron milk and make a dough out of it. Keep it aside.
Prepare the grated Paneer dust :
In a non stick pan, cook the grated paneer in low heat until it changes to golden in color.
Spread it in a kitchen towel and let it cool completely. Then, put it in a food processor and grate it to a coarse dust. Spread the dust in a separate plate.
Assembling the Ras kadam:
Take a little bit of dough in your hand and spread it flat. Place the rasgulla in the center and wrap it with the dough.
Roll it slightly and make a ball out of it. Place it on the plate with the paneer dust and rub it slightly all around. Once you are done making all the ras kadam, let it chill in the refrigerator for about 5 to 10 minutes. Can be refrigerated in an air tight jar for up-to 3 days.
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