Kheer kadam is a Bengali sweet. Usually, saffron-flavored rasgullas are layered with soft mava/ khoya and are coated with roasted coconut. But I tried it with a small twist using homemade juicy gulab jamoons in place of rasgullas.
Ingredients
15 Mini Gulab jamoons
2 cups khoya/ mava
2 tbsp milk
3 tbsp 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, divide 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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