Kheer Kodom Recipe - A Sweet Bengali Dessert Delight

Kheer Kodom Recipe - A Sweet Bengali Dessert Delight


Recipe: Kheer Kodom




For the Rasgulla:

- 1 liter full-fat milk

- 2 tablespoons lemon juice

- 1/4 cup semolina (suji)

- 1/4 cup milk powder

- A pinch of cardamom powder

- A few saffron strands (optional)


For the Kheer (Rice Pudding):

- 1/2 cup Basmati rice

- 1 liter full-fat milk

- 1/2 cup sugar (adjust to taste)

- A pinch of cardamom powder

- Chopped nuts (cashews, almonds, pistachios) for garnish

- A few saffron strands (optional)




Step 1: Making the Rasgulla


  1. Pour the milk into a heavy-bottomed pan and heat it over medium-high heat.


  1. When the milk comes to a boil, add the lemon juice and stir gently. The milk will curdle, separating into curds (chhena) and whey.


  1. Remove the pan from heat as soon as curdling occurs. If it doesn't happen, add a little more lemon juice and gently stir.


  1. Place a piece of muslin cloth or a clean kitchen towel over a large bowl and strain the curdled milk to separate the whey. Collect the chhena in the cloth.


  1. Gather the cloth corners and rinse the chhena under cold running water for a few minutes. This removes the lemony flavor.


  1. Squeeze out any excess water from the chhena. Your chhena is now ready.


  1. In a mixing bowl, combine the chhena, semolina, milk powder, cardamom powder, and saffron strands (if using). Knead this mixture well until it becomes smooth and pliable.


  1. Divide the mixture into small, equal-sized portions and shape them into smooth balls or elongated cylindrical shapes, known as "Kodom."


Step 2: Preparing the Kheer (Rice Pudding)


  1. Rinse the Basmati rice thoroughly under running water and soak it in water for 30 minutes.


  1. Drain the soaked rice.


  1. In a heavy-bottomed pan, bring the milk to a boil.


  1. Add the soaked and drained rice to the boiling milk.


  1. Reduce the heat to low and let the rice simmer in the milk, stirring occasionally. Cook until the rice is soft and the mixture thickens to a creamy consistency. This may take about 30-40 minutes.


  1. Add sugar and cardamom powder to the rice and milk mixture. Stir well until the sugar is completely dissolved.


  1. Simmer for an additional 5-7 minutes, allowing the kheer to thicken further.


Step 3: Assembling Kheer Kodom


  1. Carefully place the prepared Rasgulla (Kodom) on top of the prepared Kheer.


  1. Let the Kheer Kodom sit for a while to allow the flavors to meld.


Step 4: Garnishing and Serving


  1. Garnish with chopped nuts and saffron strands, if desired.


  1. Serve Kheer Kodom warm or chilled, savoring the harmonious blend of soft Rasgulla with creamy Kheer.


Indulge in the deliciousness of homemade Kheer Kodom, a delightful Bengali dessert that's sure to satisfy your sweet cravings!

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