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.

 

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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.

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Cake Sandesh

 


I alone cannot change the world, but I can cast a stone across the waters to create many ripples. – Mother Teresa

Happy Women’s Day.

Starting this post with the words of Mother Teresa. Her selfless work among the poverty-stricken people is an inspiration for us.

“for we women are not only the deities of the household fire, but the flame of the soul itself.”
Rabindranath Tagore, The Home and the World

And Gandhiji said, ‘Intellectually, mentally, and spiritually, woman is equivalent to a male and she can participate in every activity.”

From Sita in Ramayana to Kannagi in Silapathikaram to Rani Jhansi are not only celebrated women but also their contribution to social change and awareness had been immense.

India is the original home of the Mother Goddess. women in India have always been honored and respected.

Source

International Women’s Day is a worldwide event that celebrates the social, economic, cultural and political achievements of women. And calling for gender equality.

Our this week’s 82nd #Foodiemonday bloghop theme is Women’s Day treat. I am sharing cake sandesh or pinwheel sandesh.

This sandesh is a very delicious soft sweet with the aroma of cardamom and chocolate. I am giving both the method of making it. I am out of town this time. Whenever I will reach home, I will make it again and add some pictures of pinwheel shaped sandesh too.

Recipe 



Chhena/paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Sugar – 1/4 cup

Cardamom powder – 1/2 teaspoon

Vanilla  – 1/2 teaspoon

Cocoa powder – 1 tablespoon
Ghee or clarified butter – 1 tablespoon

Method 



Mix paneer/cottage cheese or chhena and khoya/mawa in a plate. Mash well with your palm. Or grind into a smooth paste.

Heat one tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Add paneer/cottage cheese, khoya/mawa and sugar in it. Cook on low flame. Stir continuously.

Cook till the mixture becomes a dough like consistency and leaves the sides.

Let it cool down. Knead it again to make it smooth. You can grind it too.

You can make it in two ways.

1. Separate 1/3rd mixture and add cocoa powder and vanilla essence in it. Mix well.

Flatten it on a aluminum foil.

Mix cardamom powder in remaining mixture. Mix well and make a log with it. Place the log on cocoa powder mixed flatten mixture. Roll it and wrap with aluminum foil. Keep in refrigerator for 30 minutes. Cut into desired pieces and serve.
Or
Divide the mixture into two equal parts. Blend cocoa powder and vanilla essence in one and cardamom powder in another part.

Thinly roll out both the halves into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls. Wrap with aluminum foil. And keep in refrigerator for 30 minutes.
Cut into desired pieces. And serve as pinwheel sandesh.

Enjoy…….

Bhapa/Steamed Sandesh

 

 

 

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Its my son’s birthday today. He is in his college hostel so waiting for his holiday to celebrate the day. May God bless him with all the happiness and success.

On this special day presenting a delicious sweet dish. No, not  cake. Its a all time favourite traditional sweet dish of Bengal.

Mouthwatering but very easy to make. Bhapa sandesh or steamed sandesh. Its orange flavoured bhapa sandesh.

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Recipe

Paneer/cottage cheese or chhena of 2 liters milk

Sugar – 6 tablespoon

Orange juice – 5 teaspoon

Orange zest – 1/4 teaspoon

Orange segment and 1 teaspoon sugar for sprinkle

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Method

In a bowl mix paneer and sugar nicely till soft and smooth. If you like you can add little more sugar. Taste after mixing before adding more.

You can grind or blend it too. Add orange juice and orange zest mix properly. Knead it nicely until soft and smooth.

Take a steel container and grease it with ghee/clarified butter. Sprinkle 1 teaspoon sugar and pieces of orange segment.

Add the paneer mixture and cover with lid. If you don’t have with lid container take a steel bowl and cover tightly with aluminum foil.

In a pressure cooker add 1 cup water and place the container in it. Cover the cooker lid but don’t put the weight over the vent pipe. Cook it for 20 minutes on medium flame.

Take the container out, turn it on a plate. Leave it to cool at room temperature and then refrigerate it for an hour.

Slice and enjoy the heavenly taste.

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Chhena Or Paneer/cottage cheese Kheer/Pudding Or chhanar paesh

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Happy Krishna Janmashtami to everyone.

Janmashtami is an annual celebration of the birth of the Hindu deity Krishna.

May Lord Krishna bring happiness in your life.

Made chhena kheer/ chanar paesh or cottage cheese pudding on this auspicious day.

A rich creamy delicious delicacy of Bengal.

I used only almonds in the kheer but you can add your choice of dry fruits.

It tastes heavenly both hot and cold.

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Recipe

Full cream milk  – 7 cup

Cottage cheese or paneer  – 3/4 cup

Sugar  – 1/4 cup or to taste

Saffron  – few strands

cardamom powder  – 1/2 teaspoon

Almonds  – few soaked

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Method

Soak the saffron in 1 tablespoon warm milk and keep aside.

Crumble the cottage cheese with your finger tips and keep aside.

Boil the milk in a thick bottom pan. Reduce flame and simmer till the milk thicken.

Stir occasionally to avoid burning.

When the milk thicken add the soaked saffron and sugar. Stir well.

Simmer for another 6-7 minutes.

Now add the crumbled paneer,  peeled and chopped almonds or any nuts you want to use.

Stir and simmer for another 4-5 minutes.

Consistency should be thick and creamy.

Switch off the flame. Add cardamom powder. Stir well.

Bring to room temperature before chilling in refrigerator.

The kheer will thicken when completely cooled.
You can add little milk if you want thinner consistency.

Garnish with almonds or any nuts.

Serve chilled or at  room temperature.

Enjoy the heavenly taste.