Kheer Kadam:
I like bengali sweets. We can make this dish on any festival. Whenever some guests comes my home, I make this recipe and they all liked it.
Serves:
4
Preparation Time:
20 MIN.
Cooking Time:
20 min
Complexity:
Very Easy
Ingredients:
Ingredients For Rasgulla: Milk 500 ml
Lemon juice
Sugar 250 gm
Water according to you
Kesar ½ tsp
Ingredients For Upper Layer: Mava 250 gm
Icing Sugar ½ tbsp
Cardamom Powder 1 tsp
Coconut Powder for garnishing
Directions:
Directions: For making rasgulla, heat milk.
With the help of lemon make chena of the milk
Dry the chena
After drying chena make the dough with rubbing it
Make small rasgulla (approx.10)
Now in a big utensil prepare sugar syrup and add kesar and make rasgulla when it starts boiling
rasgulla will ready in 8-10 minutes
Now put it in sugar syrup for 1 hour
For making upper layer, in a pan heat khoya till it turns to light pink
Add cardamom powder and coconut powder. Cool it down Now dry the rasgulla with the help of strainer
Now make small puris of khoya and cover the rasgulla and coat it with coconut powder.
1Now set it in refrigerator for 1 hour and serve it.
Footnotes:
You can make the upper layer of milk powder instead of khoya.
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