Kharvas- Indian sweet
Kharvas is a traditional Indian dessert that is both delicious and unique, originally made from the colostrum milk of cows or buffaloes. This recipe adapts the traditional method to utilize more readily available ingredients like steamed yogurt and condensed milk, allowing you to recreate its delightful taste and texture at home. Enjoy the creamy, rich flavor of this dessert with the added aromatic hints of saffron and cardamom.
Kharvas is a traditional Indian dessert that is both delicious and unique, originally made from the colostrum milk of cows or buffaloes. This recipe adapts the traditional method to utilize more readily available ingredients like steamed yogurt and condensed milk, allowing you to recreate its delightful taste and texture at home. Enjoy the creamy, rich flavor of this dessert with the added aromatic hints of saffron and cardamom.
- 1 cup Bhappa doi (steamed yogurt: Ensure the yogurt is not sour.)
- 1/2 cup condensed milk
- 1/2 cup milk powder
- 1 cup regular milk (can be substituted with 2 cups thick milk for a richer texture)
- 4-5 threads of saffron (soaked in 1.5 teaspoons of warm milk for 5 minutes)
- 1/2 teaspoon cardamom powder
- Butter or ghee (for greasing)
- Parchment paper or aluminum foil (for covering)
- Mix the Dairy: In a large mixing bowl, combine the Bhappa doi and condensed milk. Use a balloon whisk to mix thoroughly until no lumps remain.
- Integrate Milk Powders: Add the milk powder to the mixture and then pour in the regular milk (or the thick milk if substituting). Stir well to fully integrate.
- Add Flavorings: Incorporate the saffron soaked in warm milk along with the cardamom powder. Stir with a spoon until everything is evenly mixed.
- Grease: Lightly grease the insides of your chosen moulds or katoris with butter or ghee.
- Pour: Carefully transfer the prepared mixture into the greased moulds, filling them up to the top.
- Set up Double Boiler: Fill a large pot with water and bring to a boil to create a double boiler. Place a porous plate over the pot, ensuring it sits well above the water level.
- Steam the Kharvas: Once steam begins to form, carefully place the filled moulds on the plate. Cover the pot with a lid and let it steam for 30-35 minutes.
- Toothpick Test: After the steaming time, check the doneness of the Kharvas using a toothpick. Insert it into the dessert, and if it comes out clean, the Kharvas is cooked.
- Cool: Remove the Kharvas from the steamer and allow them to come to room temperature.
- Refrigerate: Cover each mould with parchment paper or aluminum foil and refrigerate for at least an hour to set properly.
- Serving
- Demould and Serve: Once set, demould the Kharvas, cut into your desired shapes, and serve chilled.
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 5g25%
- Sodium 100mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Consistency of Bhappa Doi: The consistency of the Bhappa doi is crucial; it should be creamy and not sour to ensure the right texture and flavor balance in the final dish.
- Steaming Setup: Ensure that the steaming setup is correct, with the water not touching the bottom of the moulds. This will ensure even cooking without water seeping into the Kharvas.
- Chilling Time: Do not rush the chilling time; it’s important for the Kharvas to set properly to achieve the perfect texture.
