kheer Kadam

Even though we can’t see pandals in every one mile and big banners with advertisements of saree shops, can’t hear the sound of drums from the morning, we can still feel the smell that Durga Puja is around the corner. It may not be as grand as Kolkata, but we are also preparing to celebrate Durga puja. We started chatting with our friends about which saree we would wear. Kids have started practicing their roles in the drama. Some have started making narus as per the order from the main priest. Looking forward to two days of fun with lots of photos and good food. Hope you also have a wonderful festive time with your loved ones and post lots of beautiful selfies with your new attire.

Last week I asked my Facebook followers that as Durga puja is approaching, which traditional sweet recipe they would like to see on my blog. The majority voted for Kheer Kadom. So today I will share the recipe of kheer kadom with you. it’s a very popular dessert in West Bengal as well as in other parts of India. Making Kheer kadam is not a big deal, if you know how to make rasgullas. Because rasgullas are used as the inner layer in this dessert.  But the texture of rasgulla used in Kheer Kadom is different. It won’t be spongy, rather little bit hard compared to the normal Rasgullas. First chenna balls are cooked in thicker sugar syrup to make rasgullas. Once rasgullas are made, then they will get a coating of mawa and sugar mixture. When one layer of Bengali sweet itself can make mouth water, imagine how this two-layered dessert will make your family delighted.

So friends, the recipe of Kheer Kadam is here and if you really love this sweet, try it out in this Durga puja for your friends and family. Will come back soon with another puja-special recipe, till then enjoy the festival.

Recipe of Kheer Kadam, makes 15 pieces 

Ingredients :

To make Chhenna :

Whole milk / full-fat milk : 2 liters 
Lime juice : 3 tablespoons or as needed

To make the dough for Rasgullas :

Sugar : 1 teaspoon 
All purpose flour : 1 tablespoon
Semolina : 1 teaspoon 
Saffron or yellow food color : 

For Sugar Syrup :

Sugar : 2 cups 
Water : 3 cups
Crushed cardamoms : half tablespoons 

For the cover :

Mawa / milk solid : grated 3 cups 
Powdered sugar : 3 tablespoons 
Milk : 2 to 3 tablespoons 

Milk powder or grated Mawa mixed with powdered sugar 

Method :

1. Heat the milk in a heavy-bottomed pan over medium heat, stir occasionally. Once the milk starts boiling, lower the flame. Pour the lemon juice and stir in. Milk will start cuddling and change into chenna ( cottage cheese ) and greenish water. Remove the pan from heat and leave the chenna in this condition for 3 to 5 minutes. Pour the chenna and water mixture over a cheese cloth or a soft cotton cloth and let the water drain away. 

2. Put this cloth with the chenna under cold running water for 2 to 3 minutes to remove the lemony smell. Then hang the chenna along with cloth on the kitchen faucet for around 30 to 35 minutes. 

3. Now once again squeeze the cloth, if there is any extra water. But note that the chenna should not get too dry. Put the lump of chenna over a flat surface and knead it. Start kneading with the heel of your palm for about 4 to 5 minutes, until you get a smooth dough. 

4. Add sooji, flour, sugar and saffron or 3 to 4 drops of yellow food color to it and knead it. Press the dough with your palm continuously for about 3 to 4 minutes until you feel your palm is oily. 

7. Divide the dough into 15  to 16 equal portions and make some smooth surfaced round balls. 

8. Take a big deep- bottomed pan with the lid.  Add water and sugar, once it starts to boil add the crushed green cardamom. After 5 minutes, gently add the chhena balls into the syrup. Cover the pan with the lid and turn down the heat to medium high.  Let it cook. 

9. After 25 minutes, open the lid to check. Turn off the gas. Leave the pan as it is for 10 to 15 minutes. 

10. Drain the rasgullas in the strainer and keep it aside for 20 to 25 minutes. 

11. Now take a bowl, add grated mawa, powdered sugar and milk and make a smooth dough.

12. Now make some balls out of the mawa dough. Flatten one ball using your palms and place the rasgulla at the center of it. Seal the edges with help of your fingertips. Roll into a smooth surfaced ball. Repeat the process until all are done. 

13. Take a plate, add half cup of milk powder or 1/2 cup of grated mawa mixed with 1/2 tablespoons powdered sugar. Carefully roll the Kheer Kadam in the milk powder or mawa mixture. Kheer Kadam is ready to serve.