KHEER KADAM /RASKADAM

Kheer kadam is an exotic Bengali sweet also known as Raskadam…!! Kheer Kadam or Kadamba is named after the fragrant and globular Kadamba Flower. It has many layers, the top one made with dry khoya/ mawa or tiny milk solid bits, the next is with the creamy milky layer and lastly a juicy Rasgulla or Roshgulla in the center. It’s a kind of sweet, where a sweet is covered by a layer, turning it completely into a new kind…!!! When I served this sweet to my elder daughter who love Bengali sweets, was extremely amazed. The making of kheer kadam is pretty simple. Usually, Rasgulla is used to be covered by the layer of sweetened mawa.  This Bengali sweet is especially prepared on festivals. This I tried at Rakshabandhan as I had  mawa in the refrigerator, and want to try some new sweet recipe. It comes out perfect and tasted awesome.

INGREDIENTS: 

250-300 gms Paneer [paneer recipe is there in the blog- search for HOMEMADE PANEER]

For Sugar Syrup:

1 cup sugar

1½ cup water

2-3 Drops of Rose Water

Other Ingredients:

150 grams Mawa

4-5 Drops of Yellow Food Colour

1 tablespoon Powdered Sugar

Milk Powder as required

Saffron Strands for decoration

METHOD: 

For Making Panerr Balls: 

STEP 1 - Place the chenna/ paneer  on a plain working surface

and knead with the palm heal till the grains disappear and chenna becomes soft and creamy.

STEP 2 – Divide it into equal portions and roll them into balls. Keep them aside.

For Suagr Syrup:

STEP 1 - In a pressure cooker add 1 cup of sugar and 1½ cups of water

and bring to a boil on high heat stirring in between till all sugar is dissolved.

How to proceed:

STEP 1 - Carefully place the paneer balls in syrup one close the lid

and put whistle.

STEP 2 - Keep on medium flame till 1 whistle and reduce heat to simmer and cook for about 7 minutes.

STEP 3 - Switch off the flame and allow the cooker to cool.

STEP 4 - You will see the paneer balls doubled up in size. Let it cool for 30 minutes.

STEP 5 - Meanwhile knead mawa.

STEP 6 - Add 1 tablespoon powdered sugar and drop of yellow food colour. Knead well.

STEP 7 - Make a smooth dough.

STEP 8 - Make balls with the dough. Roll one ball, squeeze the rasgulla

and place it at the centre

and seal the edges with the help of your fingertips.

STEP 9 - Take a plate, place milk powder,

carefully, roll the balls in it.

STEP 10 - Decorate with saffron strands and chopped pistachios.

Keeps it in fridge for 30 minutes and then ready to serve.

Serve this chilled homemade Bengali sweet to your dear ones and make them happy.

NOTE: If you find difficult while shaping the kheer kadam, in case the khoya is soft enough to shape evenly. Don’t worry, shape as nice as you can and put it in refrigerator. After 5-10 minutes, take out them and you will see the outer layer is firm now. Try to correct the shape with your hand.