Kheer Kadam is exotic sweets, great taste and flavors, originated from Bengal. This is one of the most popular dessert specially in South Asian countries. It is made with mawa and paneer with saffron flavored. Mawa dumplings stuffed with small size rasgullas/rashogolla.
Ingredients (serving- 10 )
- Fresh Paneer – 1/2 cup
- All purpose flour – 1/2 tsp
- Sugar – 1/2 tsp
- Sugar syrup
- Sugar – 1 cup
- Water – 4 cups
- Cardamon powder – 1tsp
- Rose water – 1 tsp (Optional)
- Mawa Dumpling
- Mawa – 1/2 cup(homemade)
- Powder sugar – 1 tbsp
- Saffron – some strands
- Milk – 2 tsp
- Coconut powder(optional)
Roshogolla ball – Mix all ingredients and kneed around 20 minutes and make 8 to 10 balls.
Sugar Syrup – Mix water and sugar and boil it then add Roshogolla balls. Cover it and cook it for 20 minutes in medium flame. Switch off flame and open the lid and check Roshogolla in half cup of water if Roshogolla balls gets deep in water that means it cooked perfectly.
Keep aside for 1 hour. After 1 hour take roshogolla and squeeze water and keep any tissue paper so it will become dry.
Mawa Dumpling – Take pan add mawa roast it for 1-2 minute. Add sugar and saffron milk then mix well and cook for 1 minute. Remove from heat and cool it for 5-10 minute then knead like dough for 5-7 min. Make small ball from dough and keep one dry roshogolla and seal it properly and roll into coconut powder(optional).
Keep in refrigerator for 10 minutes then serve.
- Ensure Roshogolla balls are made using perfect pressure from palm so that no cracks formed
- It is important not to open lid before 20 minutes while making sugar syrup
- Heating should done using perfectly medium to high flame. If not done so this will make Roshogolla shrink.