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Kheer Kadam Brigadeiro By Chef Akanksha Khatri

Akanksha Khatri
Kheer Kadam Brigadeiro is a clever and delicious combination of a Bengali sweet and a Brazilian sweet. Chef Akanksha Khatri brings this unique recipe to your kitchen.

Serves

3

Cooking Time

10-20 Min

Meal Type

sweet

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Mini Danedar

    • 1 litre milk

    • 2 tbsp lemon juice

    • 1 cup sugar

    • 4 cups water

  • For Outer Layer

    • 300 gm grated khoya

    • 1/2 cup powdered sugar/icing sugar

  • For Toppings

    • 1 cup toasted desiccated coconut

    • 1/2 cup pistachio crumbs

    • 1/2 cup chocolate sprinkles or rainbow sprinkles

    • chocolate ganache

PREPARATION

  1. 1

    Knead the chenna and make a soft dough.

  2. 2

    Divide the dough into small portions and roll it into small balls. Keep them aside.

  3. 3

    In a pan, heat water and sugar. Bring it to a roaring boil.

  4. 4

    Now, add the prepared balls in the sugar water and allow it cook for 15 mins with the lid.

  5. 5

    Meanwhile, to prepare the outer layer, mix grated khoya and powdered sugar in a bowl till thoroughly combined.

  6. 6

    Now remove the soaked danedar from the sugar syrup mixture using a strainer. Squeeze out excess syrup.

  7. 7

    Now, prepare flat circles, resembling a small disc from the khoya mixture and keep them aside. Add in the prepared danedar in the flatten khoya (outer layer) and secure it.

  8. 8

    Once done, coat it with either roasted desiccated coconut, pistachio crumb, chocolate ganache or sprinkles.

  9. 9

    Refrigerate these danedar for about an hour, and serve cold.

STEP BY STEP