Kheer kadam. One of the most popular sweet of Bengal.
Its a guest post from Rita Ghosh. A wonderful cook. We met in facebook group and she always amazed me with her daily new food posts. I requested her for a guest post. And she gave me this yummy kheer kadam recipe. Thanks a lot Rita.
Kheer kadam is a very famous sweet of Bengal. Most probably the name kheer kadam or kheer kadamba comes from kadamba flower. I love this but never tried. Always tasted it at Kolkata or Delhi. My daughter brought it for me from CR Park, Delhi. But now she is not in Delhi and I have this recipe now 😀
Here is the recipe from Rita Ghosh. Small rasgulla covered with delicious flavourful khoya/mawa or dried milk.
Recipe
Ingredients :
Small rasgullas – 10nos.
Mawa or khoya/dried milk – 250gms
Castor sugar – 200gms
Green cardamom powder – 1/4tsp
Roasted poppy seeds – 50gms
Procedure:
Squeeze out the sugar syrup from all rasgullas.
Keep them aside
Take a bowl & add grated mawa,sugar,cardamom powder
Mix very well to make a dough like consistency.
Take a portion of mawa mixture & make a ball
Make a whole the centre of the ball.
Put a rasgulla in this whole.
Cover it & make a ball again.
Make all kheer Kadam like this.
Take some roasted poppy seeds in a plate.
Roll up all kheer Kadam in it.
Serve as a dessert.
Note –
You can add little saffron and rose essence in khoya/mava or dried milk mixture.
Yummy!