Kheer kadam Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, bring milk to a boil and simmer until it thickens.
• STEP 2.Add sugar, cardamom powder, and rice flour to the milk and cook until the mixture thickens further.
• STEP 3.Remove from heat and let it cool. Once cooled, shape the mixture into small balls.
• STEP 4.In a separate pan, roast the desiccated coconut until it turns golden brown.
• STEP 5.Roll the kheer balls in the roasted coconut, ensuring they are fully coated.
• STEP 6.Allow the Kheer Kadam to cool completely before serving. It can be stored in an airtight container for up to 2-3 days.

Cooking Tips

• Make sure to stir the milk frequently to prevent it from sticking to the bottom of the pan.
• You can add a pinch of saffron strands to the milk for added flavor and aroma.
• If the mixture becomes too thick, you can add a little more milk to adjust the consistency.
• For a variation, you can also add chopped nuts like almonds or pistachios to the kheer mixture before shaping it into balls.

Storage and Serving

• Store the Kheer Kadam in an airtight container at room temperature.
• Serve the Kheer Kadam as a dessert after a meal or as a sweet treat during festivals and celebrations.
• You can garnish the Kheer Kadam with a sprinkle of chopped nuts or a drizzle of rose syrup for an extra touch of flavor.