Kheer Kadam Or Kheer Kodombo 

Happy Navratri.

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.

 

15060683130912132096569

 

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 😊

Recipe 


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

Method 


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.

Enjoy…….

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter 

Instagram 

Chocolate Burfi Or Fudge 


Chocolate burfi or fudge.

Have you seen ‘Bareilly ki burfi’ movie? I didn’t. But read too much about it in local newspapers. All the famous sweet shops of Bareilly have some stories about their burfi. Some stories are about Priyanka Chopra, how she loves the particular burfi of a particular shop etc.

Read the story in short of this film in internet. Film is good but not burfi its all about a novel 😀

Copy pasting the story for you.

Amongst the cluster of homes in Bareilly, India resides the amusing Mishra family. The only ‘life loving’ daughter of theirs – Bitti Mishra (Kriti Sanon) works at the electricity board, is a casual smoker, watches English movies and loves breakdance. Bitti’s free spiritedness does not translate in finding a suitable groom and she resigns to being a misfit in this small-town – Bareilly. The complexities of getting married and feeling pressured, impulsive Bitty decides to run away from home. At the railway book stall, she stumbles upon a novel called ‘Bareily Ki Barfi’. Surprisingly the female protagonist of the novel reads exactly like her.

Now tell me where is the burfi? 😂

Leave it. Here is a delicious burfi recipe for you direct from Bareilly 😊

You don’t need much ingredients to make it. You need only khoya/mawa or dried milk, milk powder,  sugar, vanilla essence and dark chocolate. Easy isn’t it 😊

Recipe 


Khoya or mawa – 1 cup tightly packed, crumbled

Grated dark chocolate – 1/3 cup

Milk powder – 1/4 cup

Sugar – 4 tablespoon or to taste

Vanilla essence – 1 teaspoon

Ghee/clarified butter or butter for greasing

Grated white chocolate and pistachio to garnish

Method 


Grease a plate with ghee or butter and keep aside.

I have used homemade khoya/mawa or dried milk. Get the recipe to make khoya or dried milk here.

Mix crumbled khoya/mawa or dried milk, milk powder and sugar.

Heat the mixture in a nonstick or heavy bottom pan. Cook on low heat, stirring continuously.

Cook until the mixture leaves the sides and becomes a dough like consistency. Taste the sweetness and adjust if require.

Add grated dark chocolate and mix well. Remove from heat.

Add vanilla essence. Mix well.

Set the mixture on the greased plate.

Sprinkle grated white chocolate and pistachio over it. You can sprinkle any dry fruits of your choice if you don’t have white chocolate.

Let it cool down. Cut with a knife in your desired shape.

Serve immediately or keep in refrigerator for later.

You can keep it in refrigerator for 3 – 4 days.

Enjoy the delightful taste of this chocolate burfi or fudge.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter
Instagram

Desserts For Raksha Bandhan 

​Happy Raksha bandhan in advance. 

Celebration of the occasions brings the family together. Relationships are the essence of all the Indian festivals. Raksha bandhan or Rakhi is a celebration of such relationship, of brothers and sisters. 

This festival celebrates the bond of affection between brothers and sisters. On this day siblings pray for each others happiness and wellness. 

Festival is incomplete without dessert. Celebrate this auspicious day with some homemade delicious desserts. Here is a collection of some lip-smacking dishes for this festival. You can make these easily at home.

 


Choco coco delight. A delicious sweet made of khoya/mawa/reduced or dried milk, paneer/cottage cheese, coconut and chocolate fudge spread. A mixed flavour of chocolate, cardamom and coconut. Try and enjoy the heavenly taste. 

https://batterupwithsujata.wordpress.com/2015/11/09/choco-coco-delight/

Bhapa/steamed sandesh is an all time favourite traditional sweet dish of Bengal.This orange flavoured bhapa/steamed sandesh is mouthwatering but very easy to make. 

https://batterupwithsujata.wordpress.com/2015/10/04/bhapasteamed-sandesh/

Coconut laddu or narkol naru. A traditional and popular sweet of Bengal. The popularity of this laddu due to its very easy and quick preparation. It needs only 3 ingredients grated fresh coconut, sugar and milk.

https://batterupwithsujata.wordpress.com/2015/10/12/coconut-laddu-or-narkol-naru/

A kid’s favourite sandesh. Chocolate filled chocolate sandesh. Chocolate flavoured sandesh stuffed with chocolate sauce. 

https://batterupwithsujata.wordpress.com/2015/09/26/chocolate-stuffed-chocolate-sandesh/

Coconut sweets. We need only equal quantity of grated coconut, milk and khoya/maws or reduced milk with sugar and little cardamom powder.

Try this very quick and easy to make coconut sweet at home.

https://batterupwithsujata.wordpress.com/2015/11/18/coconut-sweet/

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it.

This Bengali delicacy sandesh is very easy to make.

You can make it in many different flavours. Make your occasion special with this delicious sweet. 

https://batterupwithsujata.wordpress.com/2015/11/04/sandesh/

Chhena kheer/ chanar paesh or cottage cheese pudding. Made of milk, paneer/cottage cheese and cardamom. 

A rich creamy delicious delicacy of Bengal.

https://batterupwithsujata.wordpress.com/2015/09/05/chhena-kheer-or-chhanar-paesh/

Aam Sondesh or mango sandesh

Sandesh or Sondesh is a famous sweet of Bengal, made of Paneer/chhena or cottage cheese. Its can be made with different flavours.

This sandesh is flavoured with everyone’s favourite fruit mango.

https://batterupwithsujata.wordpress.com/2016/06/10/mango-sandesh/

Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Need few ingredients and only 2 minutes. Its a type of bhapa/steamed sandesh. made in microwave.

https://batterupwithsujata.wordpress.com/2016/08/14/kesar-pista-sandesh/

Mango flavoured kalakand. Kalakand is very popular, traditional and delicious sweet made out of solidified milk, paneer/cottage cheese and sugar. Just like barfi but soft and grainy in texture.

https://batterupwithsujata.wordpress.com/2016/07/24/mango-kalakand/