Kheer Kadam Or Kheer Kodombo 

Happy Navratri.

Its festival time in India. We need some homemade sweets to serve our guests on these auspicious occasions. So trying to share some sweet recipes for this festive season. Stay tuned for more 😊
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.

This sweet is looks like a ball shaped flower Kadam flower or kodombo flower. So it called kheer Kadam or Kheer kodombo. Kheer is a Bengali word for khoya/mawa or dried milk.

 

15060683130912132096569

 

Kheerkodom is my most favourite sweet. Earlier my friend Rita Ghosh  has made a guest post for me. And she shared this kheer Kadam recipe for us.

Now I have made this sweet in a different way. I have made small sized Saffron rasgulla for it and used store bought khoya burfi for outer layer. But you can make it with homemade khoya or mawa/dried milk too.

Tasted this sweet in Kolkata and CR Park at Delhi. Loved them too much. Now enjoying my homemade kheer Kadam 😀

My fellow blogger Reena who blog at Cook with Reena encourage me a lot to make this delicious sweet. Thanks a lot Reena. So this post is for you dear.

Recipe is very simple. If you like you can make instant kheer Kadam. Use store bought small sized rasgulla, cover with mashed khoya burfi and roll on dry roasted poppy seeds or desiccated coconut. Easy isn’t it 😊

Recipe 


Milk – 1 litre

Curd – 1/2 cup

Saffron – a fat pinch

Sugar – 1 cup

Water – 3 cup

Cardamom powder – 1 teaspoon

Khoya or mawa burfi – 8-10

Poppy seeds or khaskhas as require

Method 


Dry roast poppy seeds and keep aside.

Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.

When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.

Hang for an hour. When the water strain out completely take out the paneer on a plate. Mix saffron with it. You can use little yellow food colour instead of saffron.

Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.

In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.

Cover and cook for 20 minutes. You can check after every 5 minutes.

Remove from heat. Add let it cool down.

Strain the sugar syrup from the rasgullas.

Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.

Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry.

I have used readymade khoya burfi.

Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.

Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas.

Kheer kodombo is ready to serve.

Enjoy…….

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter 

Instagram 

Khejur/Khajur Gur Kheer/Nolen Gurer Payesh or Rice Pudding With Date Palm Jaggery

  • image

image

Khejur/khajur gur Kheer/nolen gurer payesh or rice pudding with date palm jaggery.

#Foodiemonday #Bloghop #Theme. Its our 25th bloghop event. So we decided to make something sweet this week to celebrate silver jubilee event.

image

Kheer or payesh is one of the most famous desserts in Bengal as well as India.
Serving Kheer or payesh is must in every Bengali home on birthdays or any auspicious occasion.

Its a signature dish of Makar Sankranti too. We use date palm jaggery or khajur/khejur gur instead of sugar on this day.
This jaggery is available only in winter. And taste and flavour is heavenly.

Palm jaggery is the most beneficial and nutrients rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

This pudding/kheer or payesh is very easy to make. You need only 3 ingredients. Milk, rice and date palm jaggery or khajur/khejur gur.

img_20190415_134140-1998401633.jpg

 

Recipe

Full cream milk  – 1 and 1/2 litter
Rice  – 5 teaspoon

Khajur gur or date palm jaggery – 1/4 cup or to taste

Cardamom powder  – 1/4 teaspoon optional

Cashew nuts – 3-4 teaspoon or as much you like

Raisins – 3-4 teaspoon

 

img_20190415_133954-1793853292.jpg

Method

Wash the rice properly. Drain and keep aside.
Soak the raisins in water.

Heat milk in a large heavy bottom pan and let it boil.
Add the rice and let it cook on simmer. Stir in-between and scrape the sides of the pan.

Cook on low flame till the milk thicken. Keep stirring to avoid sticking at the bottom . If you do not stir, it might get burnt at the bottom.
Burning smell can spoil the kheer.

When the kheer get rich creamy texture and rice cooked add date palm jaggery, cashew nuts and raisins. Mix well and taste the sweetness. Add more if require.

Remember to add the jaggery at the end. Jaggery can curdled the milk if you add it at the beginning. Switch off the flame.

Add cardamom powder if you want. I love the jaggery flavour. Its pure bliss so I didn’t use cardamom or anything. Mix well.
Let it cool.

Garnish with sliced almonds and cashew nuts.
Enjoy the rich creamy rice pudding or khajur  gur kheer/khejur gurer payesh chilled or hot as you like.
I like it chilled.

img_20190415_142153-1223048843.jpg