Kheer kadam is a bengali sweet and is made with mini saffron flavored rasgullas which are then coated with grated Mawa/ khoya and then rolled in milk powder and dried coconut mix ..
I Especially made these Kheer Kadam for Janmashtami
Janmashtami, the birthday of Lord Krishna is celebrated with great devotion and enthusiasm in India in the month of July or August
Hindus celebrate Janmashtami by fasting and staying up until midnight, the time when Krishna is believed to have been born. Images of Krishna’s infancy are placed in swings and cradles in temples and homes. At midnight, devotees gather around for devotional songs, dance and exchange gifts
To Make Kheer Kadam We Will Be Needing ..
14-16 mini Rasgullasa drained CLICK HERE FOR THE RECIPE
2 cups mawa grated
2 tbs powdered sugar
2 – 4 tbs milk
1/4 cup coconut powder
1/4 cup milk powder
1. In a bowl add grated Mawa, powdered sugar and 2-3 tablespoons cold milk and make a nice smooth dough.
2. Make balls of the dough.
3.Roll one ball and put the rasgulla in the centre.
4.Seal the edges with the help of your fingertips.
5.In another plate add milk powder and coconut powder and mix well. Carefully roll the Kheer Kadam in the coconut and milk powder mixture.
6. Chill for some time before serving …