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Kheer kadam
Khoya-coated chhena balls
ক্ষীর কদম: syrupy chhena balls wrapped in khoya and rolled in khoya crumbs
Kheer kadam, named after the round kadam flower, is a sweet-shop showpiece that Bengali families buy, or proudly make, for Bhai Phonta: a small rasgulla-like chhena ball is soaked in syrup, squeezed, wrapped in a layer of sweetened khoya and rolled in more grated khoya so it looks fuzzy like the flower. You bite through dense, milky fudge into a juicy centre. Common mistake: wrapping the balls while they are still full of syrup; the khoya slides off and goes sticky. Squeeze them gently until they feel damp, not wet. The centres are cooked when they have doubled in size and sink in cool water. Chef's tip: cook the khoya only until it stops sticking to the pan and holds together; overcooked khoya cracks when you shape it.
- Total time
- 100 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the chhena balls
- 4 ¼ cups full-fat milk
- 3 tbsp lemon juicemixed with 3 tbsp water
- 2 cups ice-cold water
- 1 tsp fine rice flour
For the syrup
- 9 oz sugar
- 4 ¼ cups water
For the coating
- 7 oz khoya (mawa)crumbled
- 2 ⅛ oz icing sugar
- ¼ tsp ground green cardamom
- 1 ¾ oz khoya (mawa)finely grated, for rolling
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Method
0/8 doneStep 1: Bring 4 ¼ cups full-fat milk to the boil, take off the heat for a minute, then stir in 3 tbsp lemon juice until the whey turns clear.
8 minStep 2: Add 2 cups ice-cold water, drain through muslin, rinse and hang for 30 minutes until no whey drips.
30 minStep 3: Knead the chhena with 1 tsp fine rice flour for 8–10 minutes until smooth and your palm feels greasy. Roll into 12 crack-free balls.
10 minStep 4: Boil 9 oz sugar and 4 ¼ cups water in a wide pan. Drop in the balls, cover and boil hard for 15 minutes until they double in size and one sinks in a glass of cool water.
15 minStep 5: Leave to cool in the syrup, then lift out and press each gently between your palms until damp but not dripping.
30 minStep 6: Cook 7 oz khoya (mawa) with 2 ⅛ oz icing sugar in a non-stick pan over a low heat for 4–5 minutes, stirring, until smooth and it stops sticking. Stir in ¼ tsp ground green cardamom and cool until you can handle it.
5 minStep 7: Divide the khoya into 12. Flatten each into a disc, put a chhena ball in the centre and wrap it, smoothing the seams.
Step 8: Roll each ball in 1 ¾ oz khoya (mawa). Chill for 30 minutes to firm, and serve at room temperature.
30 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 8 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kheer kadam take?
- About 100 minutes in total: 60 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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