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Monday, 7 August 2017

Kheer Kadam


Kheer kadam is a Bengali sweet.Here saffron flavoured rasgullas ,layered with soft mava/ khoya is coated with roasted  coconut. But I tried it with a small twist using home made juicy gulab jamoons in place of rasgullas.

INGREDIENTS:
 15 Mini gulab jamoons 
2 cups khoya/ mava 
2 tblsp milk
3 tblsp powdered sugar
2 tsp coconut powder

PROCEDURE:

  • Grate khoya finely and mix sugar powder, coconut powder with it.
  • Add little milk as required to get the right consistency ,cook the mixture on high heat for 2-3 mins 
  • Cool the mixture ,devide into 15 equal portions
  • Make balls,slightly flatten the balls in the center and place the jamoon in it
  • Cover the jamoon with khoya completely and make fine balls
  • Store refrigerated.


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