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    Kheer Kadam is a popular Bengali sweet that consists of two components: an outer layer made of khoya (reduced milk solids) and an inner filling made of sweetened khoya and tiny rasgullas.

    The process of making Kheer Kadam involves the following steps:

    1. Khoya Preparation: Khoya is made by slowly simmering milk in a large, heavy-bottomed pan until most of the moisture evaporates, leaving behind thick, granular milk solids. This process can take a few hours. Once the khoya is ready, it is cooled to room temperature.

    2. Rasgulla Preparation: Tiny rasgullas are prepared separately by making small dumplings from chhena (cottage cheese) and cooking them in a sugar syrup until they become soft and spongy. The rasgullas are then cooled and squeezed to remove excess syrup.

    3. Inner Filling: The cooled khoya is sweetened with powdered sugar and flavored with cardamom powder. The rasgullas are gently squeezed again to remove any remaining syrup, and each rasgulla is then coated with a small portion of the sweetened khoya mixture. The khoya-coated rasgullas become the inner filling of the Kheer Kadam.

    4. Outer Layer: The remaining sweetened khoya is divided into small portions and shaped into smooth balls. Each khoya ball is then flattened slightly and wrapped around one of the khoya-coated rasgullas, encasing it completely. The outer layer is shaped into a round or oval shape, resembling a small Kadam fruit, which gives the sweet its name.

    5. Garnishing: Kheer Kadam is often garnished with a sprinkle of powdered sugar or grated khoya on top.

    The end result is a delightful Bengali sweet with a creamy and sweet outer layer of khoya that surrounds a juicy and flavorful rasgulla filling. Kheer Kadam is enjoyed on various festive occasions, particularly during celebrations like Diwali, Durga Puja, and weddings. It is best served chilled and can be stored in the refrigerator for a few days.


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