Sanjeev Kapoor

Kheer Kadam

Cheese balls covered in condensed milk, Bengali style

Preparation info
  • Makes

    16

    • Difficulty

      Medium

Appears in
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How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

This is as exotic as it can get: one dessert combined with another! Bengalis, from the eastern part of India, are indeed masters at making milk-based sweets. These will not keep well for more than a day—nor will they need to.

Ingredients

  • 16 mini rasgullas (Indian pressed fresh cheese dessert; store-bought)
  • 2 cups (300 grams) plus <

Method

  1. Remove any excess sugar syrup from the rasgullas by draining them.
  2. Put 2 cups (300 grams) of the khoya in a bowl and stir in the confectioners’ sugar. Knead to