If you’re looking for a rich and indulgent Indian dessert to satisfy your sweet tooth, Kheer Kadam is a perfect choice. This beloved Bengali delicacy features soft rasgulla-like balls wrapped in a creamy khoya layer and coated with coconut, creating a melt-in-the-mouth treat that’s ideal for festivals, celebrations, or late-night dessert cravings.
Ingredients
- 1.5 litres milk
- 2 tablespoons lemon juice
- 250 grams sugar
- ¼ teaspoon saffron
- 260 grams khoya (mawa)
- ¼ teaspoon rose water
- 100 grams desiccated coconut
- 2 cups water
Step 1: Prepare the Chhena
Bring the milk to a boil in a large pot. Add lemon juice gradually while stirring until the milk curdles completely. Turn off the heat and strain the curdled milk through a muslin cloth. Rinse lightly with water to remove any lemon flavour and squeeze out excess moisture.
Transfer the chhena to a plate and knead it for 8–10 minutes until smooth and soft. Divide into small portions and roll into smooth balls.
Step 2: Make the Sugar Syrup
In a wide pan, combine sugar and water. Stir until the sugar dissolves completely. Add saffron and bring the syrup to a gentle boil.
Carefully add the prepared chhena balls to the syrup. Cover and cook on medium heat for 15–20 minutes until the balls become soft and spongy. Remove from heat and allow them to cool in the syrup for about 15 minutes.
Step 3: Prepare the Khoya Layer
In another pan, add the khoya and cook on low heat until it softens. Add a little sugar if desired and cook for 5–7 minutes while stirring continuously. Mix in the rose water and allow the mixture to cool slightly.
Step 4: Assemble the Kheer Kadam
Remove the chhena balls from the syrup and gently pat them dry.
Take a small portion of the khoya mixture, flatten it in your palm, place a chhena ball in the centre, and carefully wrap the khoya around it. Roll gently to form a smooth ball.
Step 5: Coat and Serve
Roll each prepared Kheer Kadam in desiccated coconut until evenly coated.
Refrigerate for 1–2 hours before serving for the best texture and flavour.
Serving Tip
Serve chilled as a festive dessert or enjoy with a cup of tea after meals. The combination of soft chhena, rich khoya, fragrant rose water, and coconut makes Kheer Kadam a truly irresistible Bengali sweet.