Kharvas, also known as colostrum pudding, is a delicacy from Maharashtra, India. It’s made from the first milk of a cow after it gives birth. Here’s a detailed recipe:
Ingredients:
- 1 liter cow’s colostrum milk (kharwas milk)
- 1 cup sugar
- 1/4 teaspoon cardamom powder
- A few saffron strands (optional)
- Chopped nuts (optional, for garnish)
Instructions:
Preparing the Kharvas Mixture:
- Start by heating the colostrum milk in a heavy-bottomed pan. Stir it occasionally to prevent burning.
- Bring the milk to a gentle boil and then reduce the heat to low.
Adding Sugar:
- Once the milk is slightly warm, add sugar to it. Stir well until the sugar dissolves completely.
Flavoring:
- Add cardamom powder to the milk mixture. You can also add a few saffron strands for extra flavor and aroma.
Cooking the Mixture:
- Continue to simmer the mixture on low heat, stirring frequently. It will start to thicken gradually.
Preparing the Steaming Vessel:
- Meanwhile, grease a steaming vessel or small bowls with ghee.
Filling the Vessel:
- Once the milk mixture thickens to a custard-like consistency, pour it into the greased vessel(s).
Steaming:
- Steam the filled vessel(s) in a steamer or pressure cooker without the whistle for about 20-25 minutes. The kharvas should be set but still soft.
Cooling and Setting:
- After steaming, let the kharvas cool down to room temperature.
Chilling (Optional):
- For a firmer texture, refrigerate the kharvas for a few hours or overnight.
Serving:
- Once set, gently unmold the kharvas onto a serving plate.
- Garnish with chopped nuts if desired.
- Serve chilled or at room temperature.
Enjoy the creamy and delicious kharvas as a delightful dessert!
