Name: Kheer kadam recipe by Soma Mukherjee at BetterButter
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 5
Ingredients: For 10 rasgullas Milk 1 litre; Lemon Juice 3 Table spoon; Sugar for syrup 1 cup in 3 cups of water; Khoya about 80 g; Milk 1/4 cup; Sugar 3 table spoon or as required; Cardamom powder 1/2 teaspoon; Powderd khoya or coconut powder 2 table spoon; Pistachios slices 1 teaspoon (optional)

Ingredients Serving: 5

For 10 rasgullas Milk 1 litre
Lemon Juice 3 Table spoon
Sugar for syrup 1 cup in 3 cups of water
Khoya about 80 g
Milk 1/4 cup
Sugar 3 table spoon or as required
Cardamom powder 1/2 teaspoon
Powderd khoya or coconut powder 2 table spoon
Pistachios slices 1 teaspoon (optional)

Instructions

BOIL FULL CREAM MILK
ADD LEMON JUICE AND STIR MAKE CHHENA
DRAIN THE WATER THROUGH A CLEAN COTTON CLOTH SQUEEZE IT
AFTER 20 MINUTES TAKE CHHENA IN A BOWL
AND KNEAD IT UNTIL IT STARTS TO RELEASE FAT
ADD SLIGHT FOOD COLOUR (OPTIONAL)
MAKE BALLS
NOW DEEP THE BALLS IN SUGAR SYRUP AND COOK FOR ABOUT 20 MINUTES . THEN LET IT COOL
HEAT 1 TEASPOON GHEE
ADD KHOVA
SUGAR
ADD MILK
STIR AND MIX
LET IT REDUCE AND THICK
ADD CARDAMOM POWDER MIX COOK ANOTHER 2 MINUTES
LET IT COOL
TAKE SMALL PORTION OF KHOVA
SQUEEZE A RASGULLA AND STUFF IN THE KHOVA
MAKE A RASGULLA STUFFED KHOVA BALL
TAKE POWDERD KOVA /POWDERD COCONUT( YOU CAN ROLL ON DRY ROASTED POPY SHEEDS ALSO )
ROLL THE BALL ON IT

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