Cheek wadi (चिकाची वडी) is a different take on Bovine Colostrum.Although it's ingredients are very similar to those of Sugar Kharvas, the textures of the two are poles apart. If you've liked Kharvas, trying this recipe is a must!
Recipe for Cheek/ Bovine Colostrum Wadi:
Ingredients:
| Cheek/Bovine Colostrum | 250 ml |
| Sugar | 225 gms |
| Cardamom Powder | 1/2 tsp |
| Saffron | A few Strands |
| Slivered Almonds (Optional) | A few |
How to make Cheek/ Bovine Colostrum Wadi:
1.Pour the bovine colostrum in a container and steam it in a pressure cooker, without the weight for about 15 minutes.
2.After steaming, remove the cooked colostrum from the pressure cooker and let it cool on the counter-top. It should resemble very firm panna cotta.
3.Lightly grease a mithai tin of your choice with ghee.
4.Using a fine grater, grate the steamed colostrum.
5.Now mix the grated cheek and sugar along with the saffron strands and cardamom powder. Let it rest for about 5- 10 minutes. I find that the easiest way to measure the sugar for this recipe is by volume, simply mix equal parts of sugar and cheek.
4.Using a fine grater, grate the steamed colostrum.
5.Now mix the grated cheek and sugar along with the saffron strands and cardamom powder. Let it rest for about 5- 10 minutes. I find that the easiest way to measure the sugar for this recipe is by volume, simply mix equal parts of sugar and cheek.
6.Cook the mixture in a thick bottom pan on medium heat, stirring continually until the mixture comes together like a ball and the sides of pan begin to become dry. This should take approximately 12-15 minutes.
7.Immediately transfer the mixture into the pre-greased mithai tin and pat it to achieve a smooth even surface.Be careful since the mixture will be hot. I find that using oven gloves and parchment paper greased with a little bit of ghee works well. While the mixtue is moist, score the smooth slab into ~1" pieces, traditionally squares.
7.Immediately transfer the mixture into the pre-greased mithai tin and pat it to achieve a smooth even surface.Be careful since the mixture will be hot. I find that using oven gloves and parchment paper greased with a little bit of ghee works well. While the mixtue is moist, score the smooth slab into ~1" pieces, traditionally squares.
When the wadis have set, they will be firm and dry to the touch. They can then be removed from the tin with a spatula or similar tools. Since the wadis are pre-scored, de-moulding them is a breeze.
These wadis will stay well on the countertop for ~15 days.
This recipe gives ~1280 calories.
These wadis will stay well on the countertop for ~15 days.
This recipe gives ~1280 calories.
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