Step-by-Step Guide to Make Thomas Keller Saffron flavoured Kheer Kadam

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, saffron flavoured kheer kadam. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Saffron flavoured Kheer Kadam is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Saffron flavoured Kheer Kadam is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have saffron flavoured kheer kadam using 18 ingredients and 34 steps. Here is how you can achieve it.

The ingredients needed to make Saffron flavoured Kheer Kadam:

1. Prepare For the inner layer rasgulla
2. Prepare 2 litre milk (with fat)
3. Make ready 1 cup plain yogurt
4. Take 2 teaspoons vinegar
5. Make ready 1 teaspoon all-purpose flour
6. Prepare 1/4 teaspoon saffron powder
7. Take For sugar syrup
8. Prepare 3 cups sugar
9. Take 8 cups water
10. Take 2 whole cardamoms
11. Prepare 1 teaspoon kewra water
12. Take To make kheer/khoya
13. Take 1 cup powdered milk (full fat)
14. Take 1/2 cup sweetened condensed milk
15. Prepare 2 teaspoons ghee
16. Prepare To garnish
17. Prepare as needed Dried coconut powder
18. Make ready pinch saffron strands

Steps to make Saffron flavoured Kheer Kadam:

1. Heat 2 liters of milk in a large container till it boils.
2. Reduce the heat and stir well with 1 cup of yoghurt.
3. Turn off the heat and leave it for 5-6 minutes.You can see, the water will start separating from milk solids.
4. The color of the water will be light green, if you see that the color of the water is a bit turbid, add 2 teaspoons of vinegar in it.
5. When the milk solids completely separated from the water, drain the mixture to a thin muslin cloth.
6. Drain the water by squeezing the muslin cloth well.
7. Rinse the chena thoroughly 2-3 times with tap water to remove the sour taste or vinegar odor from the chena.
8. Tie it anywhere, so that the cloth hangs. In this way extra water will fall from the potli.
9. After 15 minutes, remove the chena from the potli and place it on a plate. - The chena should be soft and slightly crumbly.Do not hang it for a long time, it will dry out the chena.
10. Break the chena by hand. - Grind some saffron into powder.
11. Mix saffron powder and flour well in the chena.
12. Knead very well with the palm of the hand and smooth them. After 6-7 minutes of kneading, you will see that the chena is smooth and does not stick to the plate or hand. This will make you understand that the chena has been done.
13. This time make small size baby laddu.You can make 20-22 laddu. Cover the laddus and set aside.
14. Put 3 cups of sugar and 6 cups of water in a large pot. Give 2 whole cardamoms.
15. When the sugar mixture boils well, add the baby laddu one by one.Cover and simmer for 1/2 hour.
16. After 1/2 hour, open the lid and see that the laddus are doubled in size and will continue to float in the sugar syrup.
17. Add 1 teaspoon of Kewra water. Rasgolla is almost ready.
18. But I cooked them for another 1/2 hour so that the rasgollas will be very spongy. Kheer Kadam is juicy from inside and dry from outside. so if the rasgollas inside this sweet are more spongy, it will be quite juicy.
19. While cooking for another 1/2 hour, I added 1 cup of boiling water in 2-3 batches so that the sugar juice does not thicken. If you sweeten the sweets with thick sugar juice, the rasgollas will harden.So make sure that the sugar juice is always thin. There is no need to cover at this stage.
20. After 1/2 hour, remove from the heat, cover and leave for 2-3 hours.
21. Now for the outer layer, in a microwave safe bowl, add 1 cup powdered milk and 1/2 cup condensed milk.
22. Do not give condensed milk together.Mix powdered milk with condensed milk little by little.
23. Stir well to make a smooth paste.
24. Mix again with 2 teaspoons of ghee. The paste must be very thick.
25. Now microwave the paste for 1 minute.If you don't have a microwave, you can put it in the oven and do it.
26. Let the mixture cool. Dry milk was made.
27. After 2-3 hours of resting the rasgullas, remove the sweets from the sugar juice and place in a bowl.
28. From the prepared khoya or kheer,take a small portion (the size of rasgolla)and press it with your hands and make it into a round patty.
29. If the mixture seems to have hardened a little, mix it with 2-3 teaspoons of hot milk, so that you can shape it as you wish with the mixture.
30. Take a rasgolla, stuff it on the kheer patty. Make sure that the rosagolla is properly stuffed in kheer's lechi.
31. Make each dessert in this way.
32. Spread some dried coconut powder on a plate.Roll each sweet in the coconut powder and place in a sweet / muffin liner.
33. If you have extra leftover dry milk, keep it in the fridge and grate it, then roll the sweets in the powder.
34. Popular sweet kheer kadam of Bengal is ready now - Serve as you please.

So that’s going to wrap it up with this special food saffron flavoured kheer kadam recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!