How to make Kheer Kadam -

Sweetened khoya dumplings stuffed with rasgullas.- an exotic Bengali sweet what an exotic sweet Kheer-kadam, otherwise known as Raskadam, is enclosing another one. It's a kind of sweet, where a sweet is covered by a layer, turning it completely into a new kind.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Mini Rasgullas (मिनि रसगुल्ले ), Mawa

Cuisine : Hyderabadi

Course : Desserts

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Kheer Kadam

Kheer Kadam Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Kheer Kadam Recipe

  • Mini Rasgullas 16

  • Mawa 2 cups + 3 tablespoons

  • Milk 2 tablespoons

  • Powdered sugar 4 tablespoons

  • Rose essence 1 1/2 teaspoon

Method

Step 1

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. Cook the mixture on high heat for two to three minutes.

Step 2

Cool and add the rose essence and knead well. Divide the khoya mixture into sixteen equal balls. Lightly flatten the balls by pressing it in center using the thumb.

Step 3

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. Powder the three tablespoons of khoya in a mixer.

Step 4

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

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.