Updated: Dec 16, 2020
Kheer Kadam is one of my favorite Bengali sweets. It is a sweet Kheer ball(stuffed with Rasogolla rolled in the mawa powder(dry milk powder). And Rasogolla is a cottage cheese ball cooked in sugar syrup. It is also called Ras Kadam. Personally love this sweet because of the three different layers of textures. So in every bite, you will get a Rasogolla ( the inside cottage cheese ball cooked in sugar syrup), then Khoya (outer thicken milk solid coating), and on the top layer is Mawa(Dry milk powder).
Prep time: 1 hrs
Cooking time: 60 mins
Serving: 25 pieces
500 gm khoya (Store-bought )
1 cup of sugar
1 cup Mawa powder
5 drops pink food color
1 and 1/2 liter milk
2 - 3 cardamom pods
1 teaspoon rose water.
6 tablespoon condensed milk or as needed
5 cups of water
2 tablespoon vinegar (mix the vinegar with little water )
Make the Rasogolla :
First, you need Chana (homemade cottage cheese) to make the rasogolla.
So, Take the milk in a heavy-bottomed pan and turn the heat to medium-low.
Bring the milk to a boil.
Then add vinegar to the milk and make the chana.
Take a strainer and remove all the water and separate the chana.
Rinse the chana with cold water.
Squeeze all water out and wrap it in a towel.
Put a heavy-weight ( a medium saucepan full of water) on the towel wrapped chana and leave it for 30 mins.
After 30 mins take the chana in a bowl and the food color and knead it (about 10 mins) to make a soft dough.
When kneading the chana, in the meantime take a deep pan and take 5 cups of water, the sugar, and the cardamom pods and boil for two mins and prepare the sugar syrup ready for rasogolla.
take a small amount of kneaded dough and roll it into a small ball (quarter size) and drop them in the boiling sugar syrup.
Cover the pan and cook it for 20 mins on medium-high heat.
Prepare the pink small Rasogolla.
Turn off the heat and let it cool.
Making the outer coating:
Take grated the khoya in a frying pan and put the pan on medium flame to make it softer.
Add the condensed milk and 1/2 cup of mawa powder and the rose water to the pan.
Make a dough-like consistency and turn off the heat.
Let it cool and set it aside.
Preparing the Kheer Kadam :
Remove the rasogolla from the sugar syrup and gently squeeze the syrup a little bit.
Take a small amount of khoya mixer and make a khoya shell for rasogolla stuffing.
Add squeezed rasogolla in the khoya shell and secure it roll it to a ball.
Repeat the same process with all the rasogollas.
Take the rest of the mawa powder in a bowl and roll the ball to finish off the Kheer Kadam.
Enjoy the Kheer Kadam.