Festivals are all about happy times—family reunions, joy, and of course, exceptional sweets. Bengali festivals are full of traditional mishti, but every now and then, introducing something new to the mix makes it even more thrilling. Oreo-Infused Kheer Kadam is one such innovation, combining the softness of chhena and the crunch of Oreo biscuits.
Pohela Boishakh is the perfect occasion to bring a twist to classic sweets. While rosogolla and mishti doi always find their way to the table, this fusion treat adds an extra surprise. The creamy chhena filling pairs beautifully with the rich khoya coating, while Oreo biscuits sneak in a crunch that makes each bite more exciting. Whether you’re hosting a festive meal or just want something different this year, this mishti is worth making.
Ingredients:
For the Inner Layer:
Method:
The foundation of this dessert relies on soft, drained chhena. If the chhena is too moist, the inner layer will be sticky and difficult to mould. Fresh chhena should be used and all excess water pressed out using a muslin cloth before it's kneaded well and mixed with the Oreos. If you’re using store-bought paneer, soak it in warm water for a few minutes and then knead it well to achieve a smooth consistency.
Large pieces of Oreos are likely to give you difficulty in achieving smooth filling. The best way to have fine Oreo powder is grinding it. Or, if that is not possible, put biscuits in an air-tight container and crush it with a rolling pin. The fine, consistent powder mixes up well with the chhena and provides equal balance of the taste without spoiling the typical essence of mishti.
Khoya requires gentle heat to become smooth and easy to work with. Cooking it on high heat can make it dry, and thus hard to roll out around the chhena filling. Use low heat and keep stirring continually. Prepare it to the point where it's soft and pliable, then allow it to cool a bit before shaping. A little condensed milk ensures that it remains rich and makes the flavor overall better.
Oreo biscuits have sugar, so balancing the sweetness of the filling is a must. If you want milder sweets, lower the level of powdered sugar in the chhena mixture. Use unsweetened khoya if available as well, so the outside layer does not get overly sweet. A balanced sweetness means the Oreo's flavor does not dominate the traditional ingredients but enhances them instead.
A well-shapped and tidy Kheer Kadam needs smooth inner and outer layers. Squeeze the filling chhena well so there are no cracks. Spread flat the khoya while covering to wrap easily around the filling. If the mixture of khoya is too sticky, grease palms lightly with ghee so sweets can be molded easily. The finish comes smooth and shines brightly like its great taste.
After the sweets have been assembled, chill them for at least one hour. This allows the layers to set firm and enables the Oreo flavor to mix with the khoya and chhena. Chilling also avoids making them too soft and crumbling when served. For optimal results, keep them in an airtight container to preserve freshness and avoid drying out.
Presentation is key, and that little something extra can add both the appearance and flavor of your mishti. Rather than merely crushed Oreos, experiment by drizzling melted chocolate, sprinkling silver varak, or adding finely chopped nuts for an added richness. Alternatively, top each sweet with a mini Oreo biscuit for an extra decorative touch that holds the surprise within.