We all have our favourite Bengali sweets but if you ask a local what their favourite is , the Kheer Kadam is a well established favourite. What makes it truly extraordinary is the element of surprise it contains. It looks like Mawa mithai on the outside, bite into it and you are in for a juicy surprise. A big syrup drenched Rasgulla! Our Chief Mithaiwala chanced upon this when he was travelling and absolutely loved it. It brings together two of our favourites and we want to share how this is made with you, with a sweet touch of seasonality, Nolen Gur! With our third Magic of Mithai workshop we are teaching you, how to make this from scratch.

What will you learn from this workshop?

• You will learn how to make mawa from scratch
• You will learn how make a good chenna
• How to make sugar syrup for the rasgulla and cook it
• How to make the Nolen Gur syrup
• How to make assemble the two to make the Nolen Gur Kheer Kadam
• Basics of Indian mithai

This is a demo only and not a cook along. You can take down your notes, ask Chef Girish questions during the class and make the Kheer Kadam at your convenience.