As a kid I used to love the carefully arranged stacks of Kheer Kadamba at our local sweet shop. However, I could just see those and never eat ‘em. My dad was of the strong opinion that they are made from stale leftover sweets and very unhygienic. So I never really had them until much later.
Kheer Kadamba is a two layered sweet and almost looks like the earths picture from childhood geography books. The core is not made of magma but of dry rasgulla. The shell is kheer (milk solids). It is then rolled over a bed of shredded kheer.
The name of the sweet comes from the Kadamba flower.
- 8 dry rasgulla
- 100 gms. khoya or mawa + 50 gms. for grating
- 2 tbsp. powdered sugar
- 2 tbsp. milk
- 2 drops rose essence
Make rasgulla following http://www.bongcook.com/2012/11/bengali-rasgulla-or-rosogolla.html. Once the rasgulla is done let it boil in the sugar syrup for 5 more minutes without making the syrup thin (don’t add any more water). Allow them to soak in the thick syrup for half an hour. Remove and drain the rasgullas from the syrup and let them cool down before you start the next step.
Grate khoya and add sugar, milk and rose essence to it. Knead with your hand to make a soft and smooth dough. Divide the dough into eight equal portions and make smooth balls out of them.
Flatten each ball in between your palms and stuff it with one rasgulla. Cover the rasgulla nicely with the khoya mixture and smoothen the surface to give them a round shape just like laddoo.
Grate the other part of khoya and spread it on a plate. Roll each stuffed laddoo into the grated khoya mixture and place them on paper cups. If you see that the grated khoya is not sticking to the stuffed laddoos brush the laddoos with a layer of sugar syrup and then roll them over.