Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

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