By Rittwik Naskar
Kharvas is an Indian milk pudding that originated in Maharashtra by steaming full-fat cow's milk flavoured with jaggery or sugar till it resembles a jelly-like consistency. Here's how to make it at home.
1 cup full-fat milk 1 cup hung yoghurt 1 cup condensed milk 2 tbsp cornflour ¼ tsp cardamom powder 2 tbsp chopped pistachios 6-7 saffron strands
Image Credit: biggerbolderbaking.com
Pour 5-6 tablespoons of hot milk into the saffron strands in a bowl and let them sit for an hour.
In a large mixing bowl add the milk, yoghurt, condensed milk, cornflour, and cardamom powder and whisk them till everything is incorporated.
Add the saffron-infused milk to the mixing bowl and whisk it into the mixture.
In a stainless steel container, pour in the mixture and cover it with aluminum foil.
Remove the whistle from the pressure cooker and place a utensil stand on the inside. Place the steel container on the stand and pour hot water up to half the length of the container.
Steam the kharvas on low flame for 30-40 minutes with the lid on. Rest it upon cooking and let it come up to room temperature before placing it in the refrigerator.
After a minimum of 2 hours in the fridge, take the container out, open the foil and cut the kharvas into desired shapes and serve chilled.