Kheer Kadam

By Chandrima

Hi friends,

Enjoying the monsoon weather in Kolkata... I don't feel like going out much because of the rain. So staying at home and doing my favourite thing...Cooking :)

Today I'm sharing a recipe of a famous Bengali sweet Kheer Kadam

 Ingredients

Rasgullas (mini) 16

Khoya/Mawa 3 cups

Milk 2 tbsp

Sugar (powdered) 4 tbsp

Rose essence 1 1/2 tsp

Method

Squeeze rasgullas and remove excess of sugar syrup from the mini rasgullas.

Grate the khoya finely and mix powdered sugar in it.

Knead into a smooth dough.

Add little milk if required to get the right consistency. It should be slight soft.

Cook the mixture on high heat for maximum two minutes.

Add the rose essence and mix well. It should be slight soft but not too soft..shall be like a tight dough.

Divide the khoya mixture into sixteen equal balls.

Lightly flatten the balls by pressing in the center using the thumb.

Thin the edges and place the mini rasgulla in it.

Now cover the rasgulla with the khoya so that no part of the rasgulla is left exposed.

Roll into balls. Make dry powder of three tablespoons of khoya in a grinder.

Roll the balls in this to finish off the kheer kadam.

The outer layer will be of powdered khoya. Then the layer of cooked khoya and inside will be the rasgulla. 

Store in a refrigerator.