Kheer-kadam, 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!!!!! When I cut the sweet , my 7 year old daughter was so amazed !!!! She was like , her mom surely be a great magician !!!! She kept asking me ” How did you put another sweet into this sweet ball???” I pretty much saw myself, the little Khadiza, in her innocent query!!!! I used to wonder too , every time I had those cute, “full of surprise” delights !!!!!!
The making process of Kheer-kadam is pretty simple . Usually Roshgolla is used to be covered by the outer layer . But being a bit adventurous , used laalmohon/ gulabjamun . Moreover the outer layer is often prepared by the khoya or mawa . I made khoya with instant full cream milk powder.
For the Laalmohon or gulabjamun recipe , plz click the link below
Now Let’s move on to make those pretty Kheer-kadams.
For 4 Kheer kadams:
4 medium sized gulabjamun ( take a size smaller than the usual one)
For the outer Layer:
Full cream milk powder,2/3 rd cup
Condensed milk a little less than 1/4 th cup
Evaporated milk/ Whipping cream 1/4 th cup ( if u don’t have anything, regualar full cream liquid milk will do too )
Ghee 1 and half tbl spoon
Powdered cardamom,few pinches
yellow food color , a drop (optional)
1. Make the gulabjamun and after taking out from syrap , keep them in the refrigerator . It will make them firm and the layer can be made easily . 🙂
2. Mix all the ingredients for the outer layer in a bowl . Mix well , so that no lump is there . Now Heat a pan and put the mixture into the pan . Stir continuously until forms a dough . Transfer it to a plate and let it cool .
I often do it in microwave too . But you have to be careful , so that it must not get burnt.
3. Now when it cools down , put it in the fridge too for 5/ 10 minutes . It will help to shape properly .
4. Take out the gulabjamuns and khoya from the refrigerator . Now cover the gulabjamuns with the khoya .
5. Dust the balls with powdered khoya . For powdered khoya , mix milk powder and ghee in a proportion to make a breadcrumb like texture . Strain them . Your powdered khoya is ready !!!!!!!!
1. Don’t forget to keep the gulabjamuns in the fridge . Because if you take too soft jamuns , you will never be able to make the perfect shape .When you keep it in the refrigerator, the jamuns get little firm as the syrup dries out , making it perfectly suitable for kheer-kadam.
2. If you find difficulties in shaping kheer kadam , in case the khoya is soft enough to shape evenly . Don’t worry . Shape as nice as you can . Put it back in the fridge . After 5/ 10 minutes , take them out from the fridge . You will see the outer layer is firmer now .Try to correct the shape with your hand . 🙂
God bless you, Khadiza! This is THE sweet for me. I keep raiding Sweet Bengal in Mumbai for Kheer Kodom. it was the first thing I saw today and it made my day.
I’ll try it soon. 🙂
awwww Aruna ..that’s so sweet of u !!!!!!! ❤
Apu salam, I really enjoy your recipe blog and tried some of them, which turned out good, Mashallah ! I am actually writing for two tips. Roshogolla – that’s always disaster for me, never comes out OK. Tried so many recipes for so many years. My younger brother very often teases me “well this time how hard is it” :(…also I have tried your golabjamun..it’s fine but never soft enough. Also it didn’t soaks the syrup as you said . It soaked a bit but never the whole as you mentioned. What possible things I am doing wrong? Kneading/Frying/Dipping in sira? Sorry it’s a long message…hope you don’t mind
awww .. Roshogolla is a very stupid mishti! 😀 check the chaana u make .. if u make hard chana, the roshgolla will be harder too . After putting lemon or butter milk in the boiling milk , uturn off the stove . The moment it separates strain out the whey .. and clean with cold water . If u put them longer on the stove, u wil see curled chaana , which is not good for roshogolla at all . The texture of the chaana will be like snow . Soft . 🙂 And don’t use vinegar while making chaana . Knead very well . Kneading part is very important and ofcourse , don’t put too much binding agent like sooji or flour, that would make your roshogolla hard.
And for gulabjamun frying is so very important .. And fry the jamuns evenly. Don’t put all the jamuns at a time to fry . They need space to be fried properly . It must take at least 20 minutes to fry them . Fry them on low heat .
Hope , it helps !!! 🙂
Thank you so so much Apu, really you are wonderful . Allah apnake onek valo rakhun!
Btw if I get you correctly one batch of 4-5 balls would need 15-20 minutes to fry? Or the whole lot? Thanks again Apu for responding….
🙂 .. u got it rite dear ..but depends on the elves u r using .. if u use a wide vessel u may add them all , but check that there is enough space for each mishti to be fried well ..gadagadi kore dea jaabe na .. and thanx again for the lovely comment ..
Apu you are awesome,jibone kokhono misti banate partam na apnar recipe follow more alhamdulillah first time e successfully golaapjam banichi, apu kheer kodom banie freedge rakhle ki sokto hoe jabe?
alhamdulillah … thank u dear .. fridge e rkahle shokto hoyar kotha na .. 🙂
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Hi Apu, Can I use this recipe of khoya for your balushai recipe??
Thanks!! Cant wait to try!! 🙂
Assalamu Alaikum, apu. I have a question : which Bangladeshi misti recipe do you like best made with powder milk and can be made within an hour?