Kheer Kadam is a very popular sweet from the state of West Bengal in India . The Sweet is central part of Rasogolla . Next and 2nd part is of sandes . Final and 3rd part is dust of koya or mawa . Coat is the sweet with dust khoya or mawa . Kheer Kadam Sweet is usually 3 in 1 sweet . It is a mouth - watering sweet . It is made with koya or mawa , chana or chenna , sugar , and dust khoya kheer or mawa . You can also serve to kheer kadam , like , Raksha Bandhan , Diwali , Holi , Durga Puja or any occasion .
Recipe is here of how to make Kheer Kadam
For The Rasgulla or Rasogolla
Ingredients
1. Milk - 1 liter
2. Sugar - 2 cups
3. Water - 3 cup
4. Cardamom powder - 1 tea spoon
5. Lemon juice as required
For Make The Rasgulla / Rasogolla
Method :
1. Take a wok . Switch on the flame . Now take 1 liter milk .
2. Pour the milk into the wok .
3. When milk start to boil . Then reduce to heat to very low .
4. Add lemon juice little by little into the milk . Stir it very well and mix it very well .
5. Now milk start to curdled . When chhenna ( chhena or cottage cheese ) and water start to separate from the milk . Milk is completely curdled . Immediately switch off the flame .
6. Allow to cool . Keep it aside .
7. Once milk is completely cool .
8. Now take a bowl and put the cotton cloth on the bowl .
9. Pour the curdle milk on the cotton cloth . Filter or Strain the curdled milk . Drain the curdled milk water from the chhenna ( Channa / cottage cheese ) .
10. Now wash and clean the chhenna ( chhana / Cottage cheese ) with cool water or normal temperature water . Wash it very well with water .
11. Remove the sourness and lemon smell from the chenna ( chhana / cottage cheese ) .
12. Now squeeze excess water from the chhenna ( chhana / cottage cheese ) . Drain the water from the chhenna ( chhana / cottage cheese ) . Keep it aside .
13. Take a plate . Put the chhenna ( chhana / Cottage cheese ) into the plate .
14.Mash and Press the chenna ( chhana / cottage cheese ) Very well with of finger help .
15. When chhenna ( chhana / cottage cheese ) is 50% soft . Add cardamom powder on the chenna (chhana / cottage cheese ) . Mix it very well with hand .
16. Now start to knead the chenna ( chhana / cottage cheese ) . Knead for about 20 minutes . Chenna will soft and smooth .
17. When chenna ( chhana / cottage cheese ) is soft and smooth . Now stop to knead the chenna ( chhana / cottage cheese ) . Make a smooth dough from the chenna ( chhana / cottage cheese ) .
18. Divide into 6 small ball from the chenna ( chhana / cottage cheese ) .
19. Take a wok . Add 3 cup water into the wok . Then add 2 cup of sugar into the water . Mix it very well .
20. When sugar is dissolve from water . Water start to boil .
21. Now add chana ( chhana / cottage cheese ) . ball into the hot water . Cover the wok and close the lid . Reduce to medium flame . Cook for about 15 minutes .
22. After 15 minutes open the cover . sugar start to thicken consistency . ( Neither syrup consistency very liquid nor very dry . Kheer kadam rasogolla / rasgulla syrup should be thicken consistency ) .
23. Then switch off the flame . Cover the wok again . Keep it aside .
24. Soak the rasogolla / rasgulla into the sugar syrup for about 4 - 5 hours .
25. After 5 hours , take out rasogolla / rasgulla from the sugar syrup . Remove the excess sugar syrup .
26. Take a plate . Transfer the rasogolla / rasgulla to a plate . Keep a side .
For Make The Sandesh
Ingredients :
1. Khoya / mawa - 200 gm ( grated )
2. Powder sugar - 1 cup
3. Milk Powder - 1/2 cup ( Half cup )
Methods :
1. Take a bowl . Then add grated khoya , milk powder and powder sugar into the bowl . Mix it very well with hand . Now mixture is ready .
2. Take a wok . Then add mixture ( khoya , milk powder and powder sugar ) . Reduce to heat very low .
3. Stir and mix it very well for about 2 minutes .
4. After 2 minutes . Switch off the flame .
5. Take a bowl . pour the mixture into the bowl . Keep it aside . Allow to cool for about 15 minutes .
6. After 15 minutes . Mix it very well to the mixture . Press the mixture with hands . For about 5 minutes .
7. After 5 minutes , Knead the mixture with hand . Make a soft and smooth dough .
8. Divide into 6 balls from the dough .
9. Make a round shape lemon size balls from the khoya dough .Give a Shape the ball with of hand help .
10. Take a khoya ball or sandesh ball . Now press the khoya ball into center side . Flat the khoya ball or sandesh ball by hand .
11. Now take one pieces rasogolla / rasgulla . Put the one pieces rasogolla / rasgulla into the khoya ball center .
12. Next close and seal the rasogolla / rasgulla with khoya ball . Completely cover to rasogolla / rasgulla with koya ball .
13. Make a round shape ball .
14. Take a plate . Put the kheer kadom sandesh on the plate .
15. Keep a side .
16. Now 2nd step is complete .
For the Garnish
Ingredients
1. khoya kheer grated - 1 cup
2. Powder khoya - 1 cup
3. Milk powder - 1 tea spoon
4. Finely chopped pistachio - 1/2 tea spoon
For Make The Garnish
Methods
1. Take a bowl . Add grated koya kheer , milk powder and Powder khoya into the bowl . Mix it very well with spoon or of hand help . Keep it a side . Now mixture is ready .
2. Take one pieces kheer kadam sweet . Roll the sweet into the mixture . Coat the sweet very well .
3. Once kheer kadam sweet coat is very well . Now finally ready the kheer kadam sweet .Sprinkle some finely chopped pistachio on the top .
4. Repeat other kheer kadam sweet in same process .
5. Take a plate . Transfer the kheer kadam sweet to a plate .
6. Set the Kheer Kadam sweet and keep it aside for about 4 hours or refrigerate for 2 hours .
7. Serve the kheer kadam sweet at room temperature .
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