Ingredients with Measurements:
- 1 liter cow's milk
- 1/2 cup sugar
- 1/2 cup almond powder
- 1/4 tsp saffron strands
- 1/4 cup warm milk
- 1 tsp cardamom powder
- 1 tsp rose water
- 1 tbsp ghee
- Almond slivers for garnish
Special equipment needed:
- Pressure cooker
- Strainer
- Mixing bowl
- Pudding mold or small bowls
Step-by-step instructions:
1. In a pressure cooker, heat the milk until it comes to a boil. Reduce the heat and simmer for 10 minutes.
2. Add sugar and almond powder to the milk and stir well. Cook for another 5 minutes.
3. In a small bowl, soak saffron strands in warm milk for 5 minutes.
4. Add the saffron milk, cardamom powder, and rose water to the milk mixture and stir well.
5. Grease the pudding mold or small bowls with ghee.
6. Strain the milk mixture through a strainer and pour it into the greased mold or bowls.
7. Cover the mold or bowls with a lid or aluminum foil.
8. In the pressure cooker, add 2 cups of water and place a trivet or stand. Place the mold or bowls on the trivet.
9. Close the lid of the pressure cooker and cook for 20 minutes on low heat.
10. Turn off the heat and let the pressure release naturally.
11. Once the pressure is released, open the lid and remove the mold or bowls from the pressure cooker.
12. Let it cool down to room temperature.
13. Once cooled, refrigerate for 2-3 hours until set.
14. Before serving, garnish with almond slivers.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 7g
Substitutions for ingredients:
Cow's milk can be substituted with goat's milk or soy milk. Almond powder can be substituted with cashew powder or pistachio powder.
Variations:
Kharvas can be flavored with different ingredients such as cocoa powder, vanilla extract, or fruit puree.
Tips and tricks:
Make sure to strain the milk mixture to remove any lumps. Use a pudding mold or small bowls for a perfect shape.
Storage instructions:
Kharvas can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Kharvas can be served chilled or at room temperature. Do not reheat as it may curdle.
Presentation ideas:
Serve Kharvas in a small bowl or on a dessert plate.
Garnishes:
Garnish with almond slivers or saffron strands.
Pairings:
Kharvas can be paired with a cup of hot tea or coffee.
Suggested side dishes:
Serve Kharvas as a dessert after a meal.
Troubleshooting advice:
If the Kharvas does not set properly, cook it for a few more minutes in the pressure cooker.
Food safety advice:
Make sure to use fresh ingredients and cook the Kharvas properly.
Food history:
Kharvas is a traditional Indian dessert made from cow's or buffalo's colostrum milk.
Flavor profiles:
Kharvas has a creamy and sweet flavor with a hint of saffron and almonds.
Serving suggestions:
Serve Kharvas as a dessert after a meal or as a sweet snack.
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Region: Indian