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Kheer kadam

Jul-20-2018
Soma Mukherjee
40 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Kheer kadam RECIPE

Kheer kadam or Rasgulla stuffed khova balls.

Recipe Tags

  • Veg
  • Medium
  • West Bengal
  • Dessert

Ingredients Serving: 5

  1. For 10 rasgullas Milk 1 litre
  2. lemon Juice 3 Table spoon
  3. sugar for syrup 1 cup in 3 cups of water
  4. Khoya about 80 g
  5. Milk 1/4 cup
  6. sugar 3 table spoon or as required
  7. cardamom powder 1/2 teaspoon
  8. Powderd khoya or coconut powder 2 table spoon
  9. pistachios slices 1 teaspoon (optional)

Instructions

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

Reviews (1)  

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Hema Mallik
Jul-23-2018
Hema Mallik   Jul-23-2018

Thanks for sharing this recipe.

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