Saffron flavoured Kheer Kadam
Saffron flavoured Kheer Kadam

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, saffron flavoured kheer kadam. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Saffron flavoured Kheer Kadam is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Saffron flavoured Kheer Kadam is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook saffron flavoured kheer kadam using 18 ingredients and 34 steps. Here is how you cook it.

The ingredients needed to make Saffron flavoured Kheer Kadam:
  1. Take For the inner layer rasgulla
  2. Take 2 litre milk (with fat)
  3. Make ready 1 cup plain yogurt
  4. Make ready 2 teaspoons vinegar
  5. Make ready 1 teaspoon all-purpose flour
  6. Take 1/4 teaspoon saffron powder
  7. Prepare For sugar syrup
  8. Make ready 3 cups sugar
  9. Take 8 cups water
  10. Make ready 2 whole cardamoms
  11. Make ready 1 teaspoon kewra water
  12. Make ready To make kheer/khoya
  13. Get 1 cup powdered milk (full fat)
  14. Get 1/2 cup sweetened condensed milk
  15. Take 2 teaspoons ghee
  16. Take To garnish
  17. Get as needed Dried coconut powder
  18. Make ready pinch saffron strands

The addition of saffron elevates the flavours of this Bengali Kheer Kadam recipe and brings a wave of sweet flavours in. Khirkadam is a Bengali sweet prepared on festivals. In this, saffron flavored rasgulla is stuffed inside a soft mawa and coated with roasted paneer. This is also known as Kheer Kadam or Raskadam or Khoya Kadam or Kheerkadam.

Instructions to make Saffron flavoured Kheer Kadam:
  1. Heat 2 liters of milk in a large container till it boils.
  2. Reduce the heat and stir well with 1 cup of yoghurt.
  3. Turn off the heat and leave it for 5-6 minutes.You can see, the water will start separating from milk solids.
  4. The color of the water will be light green, if you see that the color of the water is a bit turbid, add 2 teaspoons of vinegar in it.
  5. When the milk solids completely separated from the water, drain the mixture to a thin muslin cloth.
  6. Drain the water by squeezing the muslin cloth well.
  7. Rinse the chena thoroughly 2-3 times with tap water to remove the sour taste or vinegar odor from the chena.
  8. Tie it anywhere, so that the cloth hangs. In this way extra water will fall from the potli.
  9. After 15 minutes, remove the chena from the potli and place it on a plate. - The chena should be soft and slightly crumbly.Do not hang it for a long time, it will dry out the chena.
  10. Break the chena by hand. - Grind some saffron into powder.
  11. Mix saffron powder and flour well in the chena.
  12. Knead very well with the palm of the hand and smooth them. After 6-7 minutes of kneading, you will see that the chena is smooth and does not stick to the plate or hand. This will make you understand that the chena has been done.
  13. This time make small size baby laddu.You can make 20-22 laddu. Cover the laddus and set aside.
  14. Put 3 cups of sugar and 6 cups of water in a large pot. Give 2 whole cardamoms.
  15. When the sugar mixture boils well, add the baby laddu one by one.Cover and simmer for 1/2 hour.
  16. After 1/2 hour, open the lid and see that the laddus are doubled in size and will continue to float in the sugar syrup.
  17. Add 1 teaspoon of Kewra water. Rasgolla is almost ready.
  18. But I cooked them for another 1/2 hour so that the rasgollas will be very spongy. Kheer Kadam is juicy from inside and dry from outside. so if the rasgollas inside this sweet are more spongy, it will be quite juicy.
  19. While cooking for another 1/2 hour, I added 1 cup of boiling water in 2-3 batches so that the sugar juice does not thicken. If you sweeten the sweets with thick sugar juice, the rasgollas will harden.So make sure that the sugar juice is always thin. There is no need to cover at this stage.
  20. After 1/2 hour, remove from the heat, cover and leave for 2-3 hours.
  21. Now for the outer layer, in a microwave safe bowl, add 1 cup powdered milk and 1/2 cup condensed milk.
  22. Do not give condensed milk together.Mix powdered milk with condensed milk little by little.
  23. Stir well to make a smooth paste.
  24. Mix again with 2 teaspoons of ghee. The paste must be very thick.
  25. Now microwave the paste for 1 minute.If you don't have a microwave, you can put it in the oven and do it.
  26. Let the mixture cool. Dry milk was made.
  27. After 2-3 hours of resting the rasgullas, remove the sweets from the sugar juice and place in a bowl.
  28. From the prepared khoya or kheer,take a small portion (the size of rasgolla)and press it with your hands and make it into a round patty.
  29. If the mixture seems to have hardened a little, mix it with 2-3 teaspoons of hot milk, so that you can shape it as you wish with the mixture.
  30. Take a rasgolla, stuff it on the kheer patty. Make sure that the rosagolla is properly stuffed in kheer's lechi.
  31. Make each dessert in this way.
  32. Spread some dried coconut powder on a plate.Roll each sweet in the coconut powder and place in a sweet / muffin liner.
  33. If you have extra leftover dry milk, keep it in the fridge and grate it, then roll the sweets in the powder.
  34. Popular sweet kheer kadam of Bengal is ready now - Serve as you please.

Saffron Rice Kheer / Rice pudding is one most popular Indian dessert made of rice, milk, nuts, saffron. "Kheer" it is the one basic and easy Indian dessert that we make for any occasions or celebration. It is usually served at the end of the meal. There is a variety of kheer, the variations are totally endless. How to Make Saffron flavored Dry Fruit Kheer. Drain the soaked dry fruits and add to the boiling milk.

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