Kheer Kadam or Kadamba is a three-layered Indian sweet named after the fragrant and globular Kadamba flower.
Author: Meghalee Das
Recipe type: Dessert
Cuisine: Indian
Serves: 10
Ingredients
Small roshogolla or rasgullas: 10
Grated khoya or Milk solids: 6 cups
Powdered sugar: 2 tbsp
Milk: 2 tbsp
Method
Gently squeeze out the syrup from the rasgullas and keep aside. Grate the khoya and keep 1.5 cups aside to use in the top layer. Add powdered sugar and milk to the remaining grated khoya and knead into a dough.
Take a bit of the dough, make a flat roundel and put a rasgulla in the middle. Cover it completely with the khoya dough to make a smooth ball.
Now roll it lightly on the dry grated khoya that we had kept aside to coat the sweet well.
Refrigerate for a few hours to set it. Serve cold or at room temperature.
Recipe by The Saffron Platter at https://thesaffronplatter.com/1247-kheer-kadam.html