Sunday, 21 February 2016

Kharvas / Bovine Colostrum Pudding

Kharvas (खरवस)  is one of my favourites, and is extremely easy to make. It uses very few, simple ingredients and if you follow the recipe, it turns out perfect, every single time.

Recipe for Kharvas / Bovine Colostrum Pudding:

Serves 3


Bovine Colostrum125 ml
Milk125 ml
Sugar25 gms
Cardamom Powder1/8 tsp
Saffron5-6 strands
Nutmeg Powder1/8 tsp

How to make Kharvas / Bovine Colostrum Pudding:

1.Usually, frozen cheek is available in my local dairy. If yours is frozen aswell, you need to thaw it and bring it to liquid consistency.Then pour it in a pan and add milk,sugar,cardamom powder and nutmeg to it and stir until the sugar dissolves.
* If you're using cow colostrum use cow milk, while buffalo milk is to be used with buffalo colostrum. So, it is important to know the source cattle when you buy the colostrum.*
2.Warm about a table spoon of milk and add the Keshar (saffron) strands. Let it rest for about 10 minutes.
3.Once the saffron has leaked it's beautiful colour, add it to the colostrum mixture. Stir well and have a spoonful to make sure it tastes sweet enough. Pure colostrum doesn't taste very palatable, I learnt it the hard way. So, you want to taste the mixture after everything has been mixed in!
4.Then, pour this mixture into the steaming container. Baking tins work very well.
5.Meanwhile, heat the pressure cooker with a little water. and place a shallow and wide container inside it. The steaming container will rest on this container, so that the water won't seep into the kharvas.
6.Once the water in the pressure cooker begins to boil, immerse the steaming container and close the lid without the weight. Steam for 15 minutes, turn off the heat and remove the steaming container after waiting a further 5 minutes. Let it rest on the counter top.
7.Once the kharvas cools down completely, it's ready to be cut (traditionally, into squares) and served.

Kharvas is eaten by itself, as a dessert or snack.

This recipe gives ~450 calories.

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