Kheer kadam
Kheer kadam, from above
VegWest Bengal

Kheer kadam

A tiny rasgulla hidden inside a khoa shell, rolled in mawa crumbs. A sweet inside a sweet.

90 minTime
9 gProtein each
mildSpice
Named after a flower1 chapter · 1 min read

Make it your way

Grandma's wayRasgulla in a khoa shell, rolled in crumbs.
The original
356kcalsame
9 gproteinsame
0 gfibresame
90minutessame

Classic kheer kadam.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chhenafrom 750 ml milk
Rava (semolina)1 tsp, fine
Sugar200 g for syrup, 40 g for the khoa
Water3 cups
Khoa1 cup, grated
Cardamom¼ tsp
Saffrona few strands

Method

4 steps
  1. 1Knead chhena with rava, roll 12 small balls and boil in the sugar syrup for 15 minutes. Cool, then squeeze gently.
  2. 2Cook khoa with 40 g sugar and cardamom on low heat until it forms a soft dough. Cool slightly.
  3. 3Wrap each rasgulla in khoa and roll smooth.
  4. 4Roll in grated khoa or khoa crumbs and top with a saffron strand.
Serve it like this

Halve one to show the rasgulla inside and place it beside a whole one on a small plate.

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Make it a meal

What goes with Kheer kadam: a bread or rice, a side, something to drink and something sweet.

A little snack Beguni25 min
A little snack Ghugni50 min
To drink Masala chai10 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
Something sweet Sandesh75 min
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