Biscoff Kheer Kadam
Kheer kadam is one of the most underrated Indian sweets of all time so this festive season, I decided to give it a biscoff twist and it turned out so, so good ♡
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Biscoff Kheer Kadam
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servings
10
prep time
40 min
cook time
30 min
Ingredients
Rasgulla
- 4 cups full fat milk
- 1 tbsp lemon juice or vinegar or 2 tbsp curd
- 1 tbsp all purpose flour
Sugar Syrup
- 1 cup sugar
- 3 cups water
- 3 green cardamom pods
- 7 saffron strands
Khoya Coating
- 1 tsp ghee
- 200 g khoya/mawa
- 1/4 cup biscoff spread
Garnish
- crushed biscoff biscuits
Instructions:
- Bring milk to a boil, turn off the heat and let it rest for a minute. Add lemon juice and stir gently till the milk separates into curds. Strain the cottage cheese through a muslin cloth and rinse with cold water. Let it strain for sometime till moist but not too wet.
- Knead the chenna for 5–10 minutes till smooth. Add flour and mix to combine. Shape into small, smooth balls.
- Mix sugar, water, cardamom and saffron in a wide pot and bring to a boil till the sugar dissolves. Add the chenna balls and cook for around 30 minutes. Make sure to not overcrowd, ensuring there is enough syrup for the balls to expand.
- Once the rasgullas have cooled completely in the sugar syrup, remove them and squeeze out the excess syrup without crushing them. Place them on a tissue paper to absorb any remaining moisture while you prepare the khoya coating.
- Heat ghee in a pan and crumble the khoya into it. Cook on low heat, mixing continuously till the khoya softens and comes together into a smooth, pliable mixture. Turn off the heat and add the biscoff spread. Mix gently till everything is well incorporated and you have a smooth coating.
- Allow the mixture to cool till it is comfortable to handle but still soft enough to shape. Take a portion of the biscoff khoya mixture, flatten it between your palms and wrap it around each rasgulla, covering it completely. Gently roll it between your palms to create a smooth ball.
- Add biscoff biscuits to a blender and pulse to get a fine crumb like powder. Roll each kheer kadam in the crushed biscoff biscuits till evenly coated. Serve and enjoyy!
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