Kharvas, a traditional Indian sweet, offers a unique and delightful culinary experience. Unlike many desserts, its primary ingredient is colostrum, the first milk produced by a mother after childbirth, rich in nutrients and antibodies. This gives Kharvas a subtly sweet and creamy texture, quite unlike anything else. Its preparation involves a gentle simmering process, allowing the colostrum to thicken and develop its characteristic richness. The result is a delicate, almost ethereal sweet that's both comforting and surprisingly sophisticated. It's a treasured recipe passed down through generations, representing a special connection to family and tradition.
This incredible recipe, steeped in history and bursting with flavor, is surprisingly easy to replicate at home. For a step-by-step guide on preparing this luxurious and unique sweet treat, continue reading to discover the simple yet rewarding process of making your own delicious Kharvas.
Tools Needed
- Pot
- Pan
- Deep plate
- Knife
Ingredients
- Cow's colostrum milk (810 days old): 1 litre
- Sugar: 1 cup (adjust to taste)
- Dry ginger powder
- Cardamom powder: 810 grams (crushed)
- Finely grated coconut: 2 spoons
Step-by-Step Instructions
Step 1. Prepare the Milk Mixture
- In a pot, combine 1 litre of filtered cow's colostrum milk and 1 cup of sugar. Stir continuously until the sugar dissolves completely.
- Add dry ginger powder and crushed cardamom powder to the milk mixture. Mix well to ensure no lumps remain.
- Stir in 2 spoons of finely grated coconut.
Step 2. Steam the Mixture
- Boil ½ litre of water in a pan. Place a deep plate on top of the pan to create a double boiler.
- Pour the prepared milk mixture into the deep plate set over the boiling water.
- Cover the plate and let the mixture cook in steam over medium heat for 15-20 minutes.
Step 3. Check for Doneness and Cool
- Check if the Kharvas is set by inserting a knife. If it comes out clean, turn off the heat and let it cool.
Step 4. Serve
- Sprinkle some extra coconut powder on top for added texture and appearance.
- Once cooled, cut the Kharvas into desired pieces using a knife.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Adjust the amount of sugar to your preference.
- You can optionally add dry fruits to the mixture if desired.
- Alternatively, you can cook the Kharvas in a heatproof container inside a pressure cooker.
Nutrition
- Calories: approximately 700-800
- Fat: 25-35g
- Carbs: 100-130g
- Protein: 20-25g
FAQs
1. Can I use regular cow's milk instead of colostrum?
No, regular milk won't give the same unique texture and flavor. Colostrum is essential for authentic Kharvas.
2. How long can I store leftover Kharvas?
Store Kharvas in an airtight container in the refrigerator for up to 2-3 days. It's best enjoyed fresh.
3. What if I don't have ghee? Can I use another fat?
Ghee provides the best flavor and texture, but you can try using clarified butter as a substitute. Vegetable oils are not recommended.
Making Kharvas is a rewarding experience, connecting you to culinary traditions while creating a truly special sweet treat. The delicate flavor and creamy texture make it perfect for sharing with loved ones or enjoying as a personal indulgence. So gather your ingredients and embark on this delicious journey – your homemade Kharvas awaits!