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Writer's pictureNandini R Kini

Kheer Kadam

Updated: Jan 31, 2022

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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