Kheer Kadam

Kheer Kadam

Kheer Kadam is an exotic bengali sweet with  juicy mini rasgulla coated with a layer of sweetened khoya. It is also known as Ras Kadam. Method is quite simple. Excess sugar syrup of rasgulla is squeezed out and then coated with khova – sugar mixture. The balls are then rolled on milk powder and garnished with milk soaked saffron strands.Rasgullas can be prepared at home or you can use store bought ones also.

Cooking Time: 2 hrs

Servings: 37


  • For Rasgulla
    • Cow’s Milk  2 litres
    • Sugar  350 g
    • Water  800 ml
    • Elaichi  2 (optional)
  • For Kheer
    • Khoya  750 g
    • Sugar  1 Cup
    • Saffron soaked in 1 tbsp warm milk   few strands
    • Milk Powder  1 Cup


  1. Boil milk in a deep vessel, wait for 3-5 minutes, add the vinegar.
  2. As soon as the milk completely curdles, immediately strain the milk in a cloth  placed on a strainer and rinse  the paneer under running water.
  3. Collect the cloth together with the paneer and discard the whey. Squeeze out all the liquid completely and keep heavy object over it. Keep it aside for atleast one hour.
  4. Now  transfer the paneer in a plate and mash it until smooth and soft. It takes around 5-6 minutes.
  5. Divide the dough into equal sized balls, smaller than the usual sized rasgulla.
  6. For making the sugar syrup, take 250 g of sugar, elaichi and water in a pressure cooker. Once the sugar is completely dissolved and the syrup starts boiling, drop the  paneer balls. If the cooker is small, this step can be done in two batches. Fix the lid and wait for the whistle blow.
  7. After the first whistle, simmer and cook for another five minutes. Switch off the flame. Allow it to cool naturally. Now open the lid and transfer them to a bowl. If making in two batches, repeat step 6 and step 7 with the same sugar syrup.
  8. Add the remaining 100 g sugar and bring it to boil. Let it cool and then pour it over the rasgullas. Never pour hot syrup on them.
  9. Soak them in the syrup for atleast two hours. Take them out and squeeze out the syrup by pressing them little or else it will be difficult to work with.
  10. For Kheer Kadam:
    1. In a pan, take khova and sugar. Stir it well on medium to high flame for 4 – 5 minutes or till it starts leaving its sides. Allow the mixture to cool.
    2. Take a small quantity of the above, flatten it on your palm, keep the rasgulla in the centre and bring the sides together to cover the rasgulla.
    3. In a flat plate, take milk powder. Roll them on it and decorate with milk soaked saffron strands.



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