Its festival time in India. We need some homemade sweets to serve our guests on these auspicious occasions. So trying to share some sweet recipes for this festive season. Stay tuned for more 😊
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.
This sweet is looks like a ball shaped flower Kadam flower or kodombo flower. So it called kheer Kadam or Kheer kodombo. Kheer is a Bengali word for khoya/mawa or dried milk.
Kheerkodom is my most favourite sweet. Earlier my friend Rita Ghosh has made a guest post for me. And she shared this kheer Kadam recipe for us.
Now I have made this sweet in a different way. I have made small sized Saffron rasgulla for it and used store bought khoya burfi for outer layer. But you can make it with homemade khoya or mawa/dried milk too.
Tasted this sweet in Kolkata and CR Park at Delhi. Loved them too much. Now enjoying my homemade kheer Kadam 😀
My fellow blogger Reena who blog at Cook with Reena encourage me a lot to make this delicious sweet. Thanks a lot Reena. So this post is for you dear.
Recipe is very simple. If you like you can make instant kheer Kadam. Use store bought small sized rasgulla, cover with mashed khoya burfi and roll on dry roasted poppy seeds or desiccated coconut. Easy isn’t it 😊
Milk – 1 litre
Curd – 1/2 cup
Saffron – a fat pinch
Sugar – 1 cup
Water – 3 cup
Cardamom powder – 1 teaspoon
Khoya or mawa burfi – 8-10
Poppy seeds or khaskhas as require
Dry roast poppy seeds and keep aside.
Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.
When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.
Hang for an hour. When the water strain out completely take out the paneer on a plate. Mix saffron with it. You can use little yellow food colour instead of saffron.
Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.
In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.
Cover and cook for 20 minutes. You can check after every 5 minutes.
Remove from heat. Add let it cool down.
Strain the sugar syrup from the rasgullas.
Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.
Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry.
I have used readymade khoya burfi.
Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.
Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas.
Kheer kodombo is ready to serve.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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