Kheer kadam


Kheer kadam     

preparing chomchom:

For chomchom:

  • Channa: 1cup
  • flour: 1 tsp
  • Semolina: 1tsp
  • Green cardamom: 4 pieces
  • Water: 3cup
  • Sugar: 2cup
  • Caramel: 2tbsp (heat 2tbsp sugar and 1tbsp water until dark golden brown)


In a food processor, add channa, flour and semolina. Blend until smooth (2min). Or (you can knead the channa with your palm for 10 minutes, without stopping).this is the main part for making soft chomchom.
Divide the dough into 8 equal parts.
Take each part and roll it with both palms gently to make a smooth ball and then give it in an oval shape (other shapes also can be made).
Heat water in a large bowl and add sugar and cardamom. When the syrup will start boiling on medium flame, add the chomchoms into the syrup and close the pot with a lid. It takes 15 minutes.
Now prepare the caramel and open the lid and pour the caramel over the chomchom. Cook 10 minutes more and turns of the heat. Let it rest for 2 hours on sugar syrup.

Preparing kheer kadam:


  • Chomchom: 8 pieces
  • Fresh Milk: 2cup
  • Milk powder: 1cup
  • Mawa: 1/4cup
  • Sugar: 2 tbsp


Mix all the ingredients except chomchom. Heat a non stick pan and pour this mixture into the pan. Keep stirring until it forms soft dough.
Divide the dough into 8 parts and make small balls. Let it cool completely.


Lightly flatten the balls by pressing it in center using the thumb. Cover the chomchom nicely with the dough and smoothen the surface.
Arrange on a plate and allow it to dry. Using a knife cut kheer kadam into half.
Serve and enjoy.


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