Kheer Kadam

Sweetened khoya dumplings stuffed with rasgullas.- an exotic Bengali sweet what an exotic sweet Kheer-kadam, otherwise known as Raskadam, is enclosing another one. It's a kind of sweet, where a sweet is covered by a layer, turning it completely into a new kind.

By Sanjeev Kapoor 08 Mar 2019 in Recipes Course

New Update

Main Ingredients	Mini Rasgullas, Mawa
Cuisine	Hyderabadi
Course	Desserts
Prep Time	6-10 minutes
Cook time	0-5 minutes
Serve	4
Taste	Sweet
Level of Cooking	Easy
Others	Veg

Ingredients list for Kheer Kadam

16 Mini Rasgullas
2 cups + 3 tablespoons Mawa
2 tablespoons Milk
4 tablespoons Powdered sugar
1 1/2 teaspoon Rose essence

Method

Remove excess of sugar syrup from the mini rasgullas. Grate the khoya finely and mix powdered sugar in it. Knead into a smooth dough. Add little milk if required to get the right consistency. Cook the mixture on high heat for two to three minutes.
Cool and add the rose essence and knead well. Divide the khoya mixture into sixteen equal balls. Lightly flatten the balls by pressing it in center using the thumb.
Thin the edges and place the mini rasgulla in it. Now cover the rasgulla with the khoya so that no part of the rasgulla is left exposed. Roll into balls. Powder the three tablespoons of khoya in a mixer.
Roll the balls in this to finish off the kheer kadam. Store refrigerated.

Nutrition Info

Calories	2811
Carbohydrates	184.3
Protein	138.4
Fat	168.8
Other Fiber	Calcium- 4606.4mg

#Milk