Kharwas / Cheek dudh / Bari / Steamed Milk Pudding

Kharwas / Cheek dudh / Bari / Steamed Milk Pudding

By NamakShamak
  • Serves: 4 - 5
  • Prep Time: 10 Minute
  • Cooking: 30 Minute
  • Calories:




I have always had a soft spot for the kharwas..its silky texture and melt in the mouth appeal makes me go all yum!! As kids it was a rarity, usually bought fresh from our native village by one of my moms cousins..But in its rarity lay its appeal!! Now a days it is available quite easily at outlets selling typical maharashtrian food. It is akin to caramel custard or even a cheesecake in terms of texture and look but nothing can beat the flavour and texture of traditional kharwas. And what more, its rich in proteins and calcium, the best form dessert for children! Kharwas is made from milk of a cow or buffalo which has just given birth..This milk is also referred to as colostrum. Usually the milk 2 days after the birthing is used. This milk is very thick and nutritious. Since it is known to increase body heat, it is best avoided by pregnant women. The fresh milk is very thick,hence regular milk needs to be added to dilute it. The proportion I usually use is 2:1 i.e. for 2 parts colostrum 1 part regular milk. But that depends on which days colostrum you are using. Usually the thickness decreases gradually every day. Here i have not mixed the regular milk. Also,traditionally, in villages they still use jaggery instead of sugar, and mind you,it tastes divine! But for the colour and texture, and of course convenience, I have used sugar and kesar/saffron in my recipe.

Ingredients

Directions

  1. Dissolve the sugar in the milk. Add the elaichi/cardamom powder and mix. Mix saffron in a tbsp of warm milk and add to the mixture.(this step is optional, but adding saffron gives a nice colour and a royal flavour )
  2. Pour the milk in a container which fits in a steamer or a cooker. If using a cooker remove the whistle and steam for 5 to 8 mins on high flame and 15 mins on a low flame.
  3. Cool and demould. Cut into diamond shape. Decorate with saffron and serve chilled.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak