KHARVAS

Today's after lunch dessert is a very traditional sweet known as poss or kharvas in Goa & Maharashtra, junu in Kannada & so on...Made using jaggery, cardamom powder, nutmeg powder & also added extra coconut milk too.

YouTube link:

https://youtube.com/shorts/WvBUgrbI3ls?si=4JbmnUP0RDm5nAQ3

Tri colour Kharvas 🧡🤍💚 75th Republic Day 🇮🇳

Ingredients:

· Chik /Colostrum milk - 250 ml

· Whole milk – ¼ cup – ½ cup

· Coconut milk – ¼ cup

· Jaggery – ¼ cup (as per your preference)

· Saffron strands

· Cardamom powder – ¼ tsp

· Nut meg powder – ¼ tsp

· Dry fruits/ Pistachios/ Rose petals for garnishing

Method:

· Take colostrum milk into a bowl and add whole milk, coconut milk and jaggery in it.

· You can replace jaggery with sugar.

· Mix well until the jaggery is dissolved.

· Add cardamom powder, nut meg powder and mix well.

· Add some saffron strands for garnishing.

· Now pour out the mixture into a utensil you are going to make kharvas.

· Heat up water in a pressure cooker, remember to remove the whistle and place the utensil and cover it with a lid.

· Steam on medium heat for about 15-20 minutes.

· Take the utensil out and insert a tooth pick or knife at the centre. If it comes out clean then the kharvas is steamed well.

· Let the kharvas cool down completely.

· Before serving loosen the sides of the kharvas and cut it into any shape you want.

· You can refrigerate it and serve it chilled too.

*** you can use a steamer or idly pot to steam the kharvas.

*** Quantity of additional milk and coconut milk may depend upon the colostrum milk that you are using.