Ingredients with Measurements:
- 1 liter cow's milk
- 1/4 cup jaggery
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp saffron strands
- 1 tbsp chopped pistachios
Special equipment needed:
- Pressure cooker
- Strainer
- Mixing bowl
Step-by-step instructions:
1. In a pressure cooker, boil the milk for 10 minutes on medium flame.
2. Turn off the heat and let the milk cool down to room temperature.
3. Once the milk has cooled down, strain it using a strainer to remove any lumps.
4. Add jaggery, cardamom powder, nutmeg powder, and saffron strands to the milk and mix well.
5. Pour the mixture into a greased bowl and cover it with aluminum foil.
6. Place the bowl in a pressure cooker and steam it for 30 minutes on low flame.
7. Turn off the heat and let the kharvas cool down to room temperature.
8. Once the kharvas has cooled down, remove it from the bowl and cut it into pieces.
9. Garnish with chopped pistachios and serve.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium flame for boiling milk
Low flame for steaming kharvas
Serving size:
4-6 people
Nutritional information:
Calories: 150 per serving
Fat: 5g
Carbohydrates: 20g
Protein: 7g
Substitutions for ingredients:
- Cow's milk can be substituted with buffalo milk or goat milk.
- Jaggery can be substituted with brown sugar or honey.
- Cardamom powder, nutmeg powder, and saffron strands can be omitted if not available.
Variations:
- Kharvas can be flavored with rose water or vanilla extract.
- Kharvas can be made using coconut milk instead of cow's milk.
- Kharvas can be made using chocolate powder for a chocolate flavor.
Tips and tricks:
- Make sure to strain the milk to remove any lumps before adding the other ingredients.
- Grease the bowl well before pouring the mixture to prevent sticking.
- Use a toothpick to check if the kharvas is cooked. If it comes out clean, it is ready.
Storage instructions:
Kharvas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Kharvas can be reheated in a microwave or steamed for a few minutes before serving.
Presentation ideas:
Serve kharvas in a small bowl or on a plate with a garnish of chopped pistachios.
Garnishes:
Chopped pistachios, almonds, or cashews.
Pairings:
Kharvas can be paired with a cup of tea or coffee.
Suggested side dishes:
Kharvas can be served as a dessert on its own.
Troubleshooting advice:
- If the kharvas is not cooked properly, steam it for a few more minutes.
- If the kharvas is too sweet, reduce the amount of jaggery used.
Food safety advice:
Make sure to use fresh milk and store the kharvas in the refrigerator to prevent spoilage.
Food history:
Kharvas is a traditional Indian dessert made from cow's colostrum milk. It is believed to have originated in Maharashtra.
Flavor profiles:
Kharvas has a sweet and creamy flavor with hints of cardamom and nutmeg.
Serving suggestions:
Serve kharvas as a dessert after a meal or as a sweet treat during festivals.
Related Categories
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Region: Indian
Taste: Sweet, Rich, Nutty, Caramelized