Desserts > India > Kharvas

Kharvas Pudding Recipe

Ingredients with Measurements:
- 1 liter cow's or buffalo's milk
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp saffron strands
- 1/4 cup rice flour
- 1/4 cup water

Special equipment needed:
- Pressure cooker
- Steaming rack
- Pudding mold or small bowls

Step-by-step instructions:
1. In a pressure cooker, heat the milk over medium heat until it comes to a boil.
2. Reduce the heat to low and let the milk simmer for 10-15 minutes, stirring occasionally.
3. Add sugar, cardamom powder, nutmeg powder, and saffron strands to the milk and stir until the sugar dissolves.
4. In a separate bowl, mix rice flour and water until it forms a smooth paste.
5. Add the rice flour paste to the milk and stir continuously for 5-7 minutes until the mixture thickens.
6. Turn off the heat and let the mixture cool down to room temperature.
7. Once the mixture has cooled down, strain it through a fine mesh strainer to remove any lumps.
8. Pour the mixture into a pudding mold or small bowls.
9. Place the pudding mold or bowls on a steaming rack inside the pressure cooker.
10. Add enough water to the pressure cooker to create steam and close the lid.
11. Steam the pudding for 20-25 minutes on medium heat.
12. Turn off the heat and let the pudding cool down to room temperature.
13. Once the pudding has cooled down, refrigerate it for at least 2 hours before serving.


Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking and steaming
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 35g
Protein: 7g

Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or all-purpose flour.
- Cow's or buffalo's milk can be substituted with almond milk or coconut milk for a vegan version.

Variations:
- Add chopped nuts or dried fruits to the pudding mixture for added texture and flavor.
- Use different spices such as cinnamon or ginger for a different flavor profile.
- Add cocoa powder for a chocolate version of the pudding.

Tips and tricks:
- Make sure to stir the pudding mixture continuously while adding the rice flour paste to avoid lumps.
- Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Use a pudding mold or small bowls that are heat-resistant and can withstand the pressure cooker.

Storage instructions:
Refrigerate the pudding in an airtight container for up to 3 days.

Reheating instructions:
Microwave the pudding for 30 seconds to 1 minute before serving.

Presentation ideas:
Serve the pudding in small bowls or dessert glasses. Top with saffron strands or chopped nuts for garnish.

Garnishes:
Saffron strands, chopped nuts, or dried fruits.

Pairings:
Kharvas pudding pairs well with chai tea or coffee.

Suggested side dishes:
Serve the pudding as a dessert after a meal.

Troubleshooting advice:
- If the pudding mixture is too thick, add a little more milk to thin it out.
- If the pudding is too runny, add a little more rice flour paste to thicken it.

Food safety advice:
Make sure to use clean utensils and equipment while making the pudding. Store the pudding in the refrigerator to prevent spoilage.

Food history:
Kharvas pudding is a traditional Indian dessert that originated in the state of Maharashtra. It is made from cow's or buffalo's milk and is often served during festivals and special occasions.

Flavor profiles:
Kharvas pudding has a creamy and sweet flavor with hints of cardamom, nutmeg, and saffron.

Serving suggestions:
Serve the pudding chilled as a dessert after a meal or as a sweet snack.

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Region: Indian

Taste: Sweet, Creamy, Nutty, Milky, Rich