Khoya kadambari

“Khoya Kadambari” sits in the lineage of Bengali chhena-and-khoya mithai. Bengal’s confectioners popularized oblong, syrup-poached chhena sweets like cham cham, often finished with khoya or coconut, and layered delights like kheer kadam (ras kadam), where a mini rasgulla is cocooned in khoya. Many halwais use house names for such festive khoya-forward pieces; “Kadambari” echoes this tradition and nods to nomenclature linked to the kadamba flower in related Bengali sweets such as ras/kheer kadam. These classics are widely associated with Bengal (and parts of Bangladesh) and celebrated during pujas and family occasions.

A rich, melt-in-mouth khoya base is hand-moulded into an elegant oblong and finished for celebration trays—think delicate silver varak, a soft creamy drizzle, and a nutty accent. The bite is gently granular yet creamy, lightly sweet with hints of cardamom, and visually luxe for gifting or plated desserts. (See product image for typical garnish and shape.)

Khoya Kadambari is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Khoya (mawa), sugar, ghee, cardamom; garnished with almonds/pistachios and edible silver leaf. (Saffron or a light cream/rabri finish may be used by some halwais.)