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.