Kheer Kadam is Soft and creamy khoya dumpling. This Bengali delicacy is the perfect way to celebrate special and festive occasions.

Ingredients of Kheer Kadam

  • Mawa – 200 grams
  • milk powder – 100 grams
  • Paneer – 200 grams, crumbled
  • Sugar – 150 grams
  • Corn flour – 2 tsp
  • Lemon – 1
  • Yellow food color – 1 pinch
  • Saffron – 10 to 12 threads
  • Full cream milk – 500 grams

How to Make Kheer Kadam

  1. Place milk over flame for heating, When milk starts simmering, then turn off the flame, add 2 tsp water in lemon juice and add in milk, little by little.
  2. When milk coagulates completely, then water and chena separates in milk.
  3. Put the chena over a clean muslin cloth and strain it.
  4. Now pour some cold water over the chena.
  5. Lift the cloth from all sides, press and squeeze out the water.
  6. Chena for making rasgullas is ready.
  7. Mash chena until smooth. Add corn flour and yellow food color and keep kneading.
  8. Make small dough balls from the chena and place them over a plate.
  9. Take sugar and 2 cup water in a pressure cooker and place it over flame for cooking.
  10. Add saffron threads in the water and cook until it simmers.
  11. Place chena balls in the simmering sugar syrup. Close the pressure cooker with lid and cook until it simmers once.
  12. After one simmer, reduce the flame and cook on low flame for 10 minutes.
  13. After removing rasgulla from cooker, let the rasgullas drench in sugar syrup for 3 hours.
  14. Grate the paneer and place it in a wok. Stir constantly and roast. When paneer get dry and turns little brown in color, turn off the flame.
  15. Add powdered sugar in grated mawa and make small balls.
  16. Take one ball and flatten it very gently. Now place one rasgullas in it and lift the mawa from all sides and roll back giving it a round shape.
  17. Coat this ball with roasted paneer.
  18. Place these kheer kadam in refrigerator for 1 hour prior serving.


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