By Jheelum Basu
April 5, 2026
Kheer Kadam consists of a sweet, juicy rasgulla encased in a sweet shell made of grated khoya or mawa. Also known as ‘Raskadam’ or ‘Kheer Kodombo’, this one is a premium Bengali sweet known for a classic ‘sweet within a sweet’concept.
2.5 cups khoya 2 cups sugar 12-15 strands of saffron ½ cup grated coconut 1.5 litre milk ½ teaspoon powdered green cardamom 4 teaspoons icing sugar water as required 2 tablespoons lemon juice 4 drops edible red food colour
In a saucepan, pour milk and bring it to a boil. Add lemon juice to prepare the chenna. Strain it and knead it to make a soft dough.
Make small balls of the dough. Keep them aside
Add water and sugar to a pan and bring them to a boil. Stir in the saffron and red edible colour to prepare the sugar syrup.
Soak the prepared rasgullas in the sugar syrup and allow them to cook in the sugar syrup over a low flame.
In a non-stick pan, cook the khoya until it turns brownish. Add coconut and cardamom powder.
Prepare flat circles from the khoya mixture and keep them aside.
Strain the syrup-soaked rasgullas and place each of them in one khoya puri and secure them in a round shape.
Roll the balls on grated coconut, sprinkle some icing sugar on top and serve.