The inspiration for this recipe comes from a pudding-like sweet, Kharvas, my mother and many Maharashtrians cook. Before the time of pasteurized milk in bags, the milkman came to the door between 5:00 and 7:00 in the mornings, on a bicycle or motorcycle with huge cans balanced on both sides. He measured out the milk to sleepy-headed clients who held out their pans. As customers, the bonus, about once a year, was the colostrum from the cow a few days after calving. Each customer got 250-500 ml. My Mom mixed equal proportion milk in the colostrum, added sugar, cardamom & saffron, then steamed it for an hour. It is a delicacy loved by many, and yet served in some Maharashtrian eateries.
I missed it so much when I emigrated to Holland, and after a few trials arrived at something that tastes similar. I make it nearly each month, as in all the hectic shopping, cooking and cleaning for guests coming for dinners, it is my saviour! Furthermore, it can be made in advance and stored in the fridge for up to 3 days. I have taught it to many in my supper-clubs & my guests have always gone home with the recipe. It is so fool-proof & simple, that the most ham-fisted cook can make it successfully. Ideal for students, if they have a small oven.
Makes 6-8 ramekins-1 tsp=5ml/1 tbsp=15ml/ 1 cup=225ml
| 1 cup (250 ml) full-fat yoghurt – I use the type that is firm, or Greek-style and not a runny one | |
| 1 cup sweetened condensed milk | |
| 1 cup full-cream milk | |
| ¼ tsp grated nutmeg/ cardamom powder | |
| 8-10 strands saffron / or 3 strands per ramekin (adds great flavour & colour, but optional) | |
| 1 tbsp finely chopped pistachios |
The inspiration for this recipe comes from a pudding-like sweet, Kharvas, my mother and many Maharashtrians cook. Before the time of pasteurized milk in bags, the milkman came to the door between 5:00 and 7:00 in the mornings, on a bicycle or motorcycle with huge cans balanced on both sides. He measured out the milk...
| 1. | Preheat the oven to 100 deg C. Keep a kettle of water to boil before you start mixing the ingredients. |
| 2. | Have 6-8 ramekins ready at hand. Also keep a moistened baking parchment paper / or aluminum foil & a kitchen string ready. (Or a large Corning baking dish with lid) |
| 3. | In a large bowl add all the ingredients, except the saffron & the pistachios. |
| 4. | Whisk all together gently till it is smooth and homogenous. |
| 5. | Use a rectangular or round baking tray / Corning dish, and place the 6 ramekins in it. |
| 6. | Pour the yoghurt mixture in each of the ramekins till they are 3/4th full. |
| 7. | Add about 3-4 strands of saffron whole or crumbled on top of the mixture. (If using) |
| 8. | Add the chopped pistachios on top. |
| 9. | Pour the hot water in the tray to fill up to ½ the height of the ramekins. |
| 10. | Place a moistened baking sheet on the baking tray / aluminum foil, and fasten it in place with kitchen-string. (baker’s or butcher’s twine). Or place the lid on the Corning dish. |
| 11. | Place in the oven and bake for 1 hour. (set the timer on to remind you!) |
| 12. | Remove from the oven, remove the baking paper, allow the ramekins to cool on a rack. |
| 13. | When cool use cling foil to cover each ramekin, and refrigerate for 3-4 hours Steamed yoghurt can be stored in the fridge for up to 3 days. |
| 14. | TIP: If you use Quark instead of yoghurt, you will get a firm textured pudding. |
The top of the Kharvas/ steamed yoghurt is colourful and glossy, inside it is white with a lightly textured mouthfeel.