Kheer Kadam
On January 15, 2015 by Meghalee Das
Kheer Kadam or Kadamba is an Indian sweet named after the fragrant and globular Kadamba flower. It has many layers, the top one made of dry khoya or tiny milk solid bits, the next one a creamy milky layer and lastly a juicy roshogolla or rasgulla in the center. Both Kheer Kadam and Roshogolla are very popular in eastern India. Kids love this sweet because of the surprise rasgulla in the middle, and it was definitely one of my favorites too.
To make Kheer Kadam, you can either use store bought rasgullas or make them at home using this recipe. You can also add some color in the center or make it with a gulab jamun, which will give it a different taste.
Ingredients:
Small roshogolla or rasgullas: 10
Grated khoya or milk solids: Around 6 cups
Powdered sugar: 2 tbsp
Milk: 2 tbsp
Method:
1) 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.
2) Take a bit of the dough, make a flat roundel and put a rasgulla in the middle.
3) Cover it completely with the khoya dough to make a smooth ball.
4) Now roll it lightly on the dry grated khoya that we had kept aside, and coat the sweet well to make the final layer.
5) Refrigerate for a few hours to set it. Serve cold or at room temperature.
- Small roshogolla or rasgullas: 10
- Grated khoya or Milk solids: 6 cups
- Powdered sugar: 2 tbsp
- Milk: 2 tbsp
- 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.
