Recipe of Kheer Kadam – How to Make Kheer Kadam in Your Home

Ingredients for Making Khoya

1) Milk – 2 Litre

2) Sugar – 200 gm

3) Kewra essence – 4 to 5 drops

Procedure for Making Danadar (Which Closely Resembles Rasgulla)

• The Chena is taken in a plate and flour is added to it. The mixture is mashed nicely, till the whole mixture becomes very soft and mud like, in its consistency. Next 2 teaspoon sugar is added to it and mixed with the chena, with a very light hand and without applying any pressure.

• Then the whole chena mixture is divided into small balls and rolled into a round ball shape by rolling them between the palms of the 2 hands.

• Next, a deep container with a wide surface is taken and 1 liter of water is added to it. The water is allowed to boil in a medium flamed oven. As the water boils, 200 gm sugar is added to it, which produces a sugary syrup.

• The chena balls are added to the boiling sugar syrup, and the container is covered with a lid. The contents are allowed to boil for 20 minutes. In between (occasionally) the contents are looked into and if the water level has fallen in excess, then extra water is added to the container (to prevent burning), depending on the need.

• After 20 minutes, the container should be removed from the fire, with a lid covering the contents. The contents are allowed to cool down, without removing the lid. Once the contents are totally cooled, then the Danadar present inside is taken out.

What is the difference between Danadar and Rasgulla?

• Before we go further into the details of Recipe of Kheer Kadam & details of how to prepare it by combining Danadar and Khoya, it would be a bit helpful to clear a small misunderstanding. Many people believe that it is a small Rasgulla, which are used in the Recipe of Kheer Kadam, but it is not exactly true. Although there is a great similarity between Danadar and Rasgulla, it is not exactly the same. A good cook should know the difference to give a final good result.

• Rasgulla’s color is completely sparkling white and it is very soft and spongy, but Danadar’s color is off white and it is comparatively harder than Rasgulla. The main reason for this is that, when Rasgulla’s chena is mashed with flour, then the flour should be minimum in quantity and no sugar should be added to the chena, at that time. Also, the sugar syrup of Rasgulla is very thin, but the sugar syrup used in Danadar is much thicker. Also, for Danadar’s preparation, at the time of mashing the chena, relatively lesser sugar & comparatively more flour (compared to Rasgulla) is used.

• Again, when Rasgulla becomes ready then the lid of the container, should be removed immediately and kept open till it becomes cool. But in case of Danadar, the contents are allowed to cool down, without lifting the lid of the container.

• As the above difference shows, there are some minute differences between Danadar and Rasgulla, which a good cook should keep in mind.

Procedure for Making Khoya

• In a container, 2 liters of full cream milk is taken and put on a medium flamed oven. It is allowed to boil, as stirring is continued.

• As the boiling continues, it becomes gradually thicker in consistency and gets condensed.

• Once the volume becomes 1/4^th of the initial volume, 200 gm of sugar is added to it and stirred once again, until it becomes a sticky dense liquid.

• The container is removed from the fire and 4 to 5 drops of Kewra essence is mixed to it. Then it is allowed to rest until it becomes cool and hard.

The Final Step of Preparing Kheer Kadam

•  Once the Khoya is completely cooled down, then a little Khoya is taken on the palm of the hand and flattened into a circular shape like a Puri.

• One Danadar is now placed in the middle of this flattened khoya.

• The corners of Khoya mixture is folded from all sides over the Danadar.

•  This ensures that – Danadar is now on inside and all around it is covered by Khoya mixture on the outside. 

• The outer Khoya layer is given an even round shape, by keeping it on the palm and moving gently clockwise by the help of the other hand.

• In a similar fashion, all Danadar previously created, are covered by Khoya layer and later placed on a plate or a tray. The sweet dish is now ready. It can also be kept refrigerated for later consumption.

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