It is that time of the year again for which all the Bengalis all over the world wait for the whole year. So, today I am here to share a Bengali sweet kheer kadam which is also known as raskadam. It is already Devipaksha and we are just a few days away from one of the biggest festivals of India, Durga Puja! We Bengalis love to eat and we plan our festival days around food, be it homemade, in a fine restaurant or simple street side food. So planning a menu for the Pujas is equally important as shopping and pandal hopping!
Just like past years, I have prepared a menu for the Pujas with some of the delicious Bengali favorite recipes which you may prepare at home at your ease. The recipes are quite simple and with a little effort you can make at home and surprise your friends and family during the special days.
Bengalis and Sweets are synonymous. So to start, here is a special Bengali sweet recipe, kheer kadam. This sweet has been my childhood favorite. So many fond memories are attached to this sweet. We used to live in a small town and whenever my aunt used to visit us, she made sure to pack a box of kheer kadam for me. As a child, the only sweet I was offered was roshogolla as it was made with fresh chhena. Though I loved roshogolla, this particular sweet intrigued me a lot. The different layers of the sweet made it special.
What is Kheer Kadam?
Kheer kadam is a sweet which has quite a few layers. There are crumbs of khoya on top, then the mildly sweet layer of khoya in the middle and finally the juicy, lightly hued roshogolla. All these three layers make a kheer kadam.
I haven’t had the sweet after we moved from the city, away from my aunt. Every now and then I crave for this sweet and finally I thought of giving the recipe a try at home. I called my mom and asked what goes into making a kheer kadam and she gave me an idea. With her help and the memory, I had, I prepared this. It was quite close to the taste I remember. It is quite easy to make if you have some roshogollas in hand. You can make your own at home or usesome store bought ones. Left over roshogollas are perfect for the recipe.
The name of the sweet is suggestive of a flower Kadamful in Bengal. The flower is circular in shape, bright yellow in color, covered with soft white spikes and is very fragrant. Kheer kadam is also known as Raskadam.
Try making some at home and surprise your loved ones this Puja. Shubho Sharadiya to all!
Tips:
The khoya layer is mildly sweet so you may add more icing sugar as per your taste. Store in an airtight container in the fridge. Bring to room temperature before serving. Stays fresh for a week in the refrigerator. If you are making the roshogolla at home, add a drop of yellow food color to the chhena before kneading.
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KHEER KADAM / RASKADAM
- YIELD:20
- PREP:30 mins
Kheer Kadam is mildly sweet with layer of khoya and a juicy roshogolla in the center.
INGREDIENTS
- 20 smallroshogollahomemade or store bought
- 400 gramskhoya or mawa
- 2/3 cupicing/powdered sugar
- 1 teaspoonvanilla extract
INSTRUCTIONS
- Squeeze the roshogollas/ rasgullas from the syrup and arrange it on a strainer with a bowl so that the excess syrup is drained off. Set aside for atleast an hour. Discard the syrup. Dry out the roshogollas further with a kitchen towel and transfer to a plate.
- Meanwhile prepare the khoya. Grate 3/4 of the quantity of khoya. Transfer to a bowl and add the vanilla extract and the powdered/icing sugar. MIx well with your hand. Knead well with your hand until it forms a smooth dough. Divide the dough into 20 equal portions.
- Grate the remaining khoya with a zester or fine grater. Break the large chunks with your fingers to form crumbs. Transfer to a plate.
- Take one portion of the khoya ball and flatten in your palm. Place a dried roshogolla in the center and cover with khoya from all sides. Keep on rolling in between your palms to make a smooth round ball. Roll the smooth round ball onto the khoya crumbs so that it sticks to the ball. Transfer the kheer kadam onto a plate lined with butter paper. Repeat the steps with rest of the roshogollas.
- Serve immediately as a dessert. Enjoy!
- CUISINE:Indian
- COURSE:Dessert
