Our Nolen Gur & Coconut Kheer Kadam is not far from the traditional form. At Bombay Sweet Shop, if we think a mithai is great as is, we don’t change its form and spend all our time in just perfecting its technique. This remains true even for our Kheer Kadam. Embracing the earthy and sweet Nolen Gur from West Bengal, we soak our rasgullas in a sugar syrup made with this palm jaggery and then cover it with a layer of Malai Peda just like you find it popularly in most traditional sweet shops. What we do a little differently, is that once wrapped in peda, we roll the Kheer Kadam in desiccated coconut to just add a little bit of texture to the outside of the mithai. Bite into our Kheer Kadam and get surprised by the juicy surprise on the inside!