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Kheer kadam

Rajani Gupta
30 minutes
Prep Time
15 minutes
Cook Time
7 People
Read Instructions Save For Later

ABOUT Kheer kadam RECIPE

Bengal special sweet

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Dinner Party
  • Indian
  • Boiling
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 7

  1. indian cottage Chesse or chena100 grams
  2. Khoya 250 grams
  3. elaichi powder 1/2 teaspoon
  4. Few drop rose water
  5. Dessicated coconut 1/2 cup
  6. Two drop green colour
  7. Red colour 3 to 4 drops
  8. sugar 250 grams
  9. Powdered sugar 50 grams


  1. Take 250 grams khoya 100 grams panner red colour and rose essence
  2. Put chena on a plate
  3. Mash it
  4. Knead till became soft
  5. Add rose essence and red colour
  6. Give a nice mix
  7. Its turn pink in colour
  8. Take 250 grams sugar and one litre water
  9. Take a pan and add water on a medium flame
  10. Add sugar
  11. Boil it
  12. Sugar syrup is ready now
  13. Divide the chena in equal portion
  14. Make very small ball because after soaking it increaes in size
  15. Put the chena ball in chasni
  16. Cook it on high flame
  17. After 15 minutes its done
  18. Switch off the flame and cool it completely
  19. When it is completely cool, take out rasgulas from chasni
  20. Keep it in fridge for half an hour
  21. Take khoya rasgulas green colour and elaichi pwd and powder sugar
  22. Microwave the khoya for 2 minutes
  23. Mash it and add colour
  24. Add sugar powder
  25. Mix all and make a smooth dough
  26. Take a small size ball and flat and fill rasgula in it
  27. Coat with dessicated coconut
  28. Give a shape and place it in a paper cup
  29. Make all with same procedure and place a small cherry pieces on top
  30. Its done. Now keep it in fridge for two hours and then enjoy

Reviews (2)  

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Esther Samuel
Esther Samuel   Jun-07-2018

Wow beautiful!!

Shruti Jolly
Shruti Jolly   Oct-20-2017


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