Instant Mango Kharvas: A Creamy, Layered Indian Dessert
50 minutes
665 reads
About Instant Mango Kharvas: A Creamy, Layered Indian Dessert
Indulge in the creamy, dreamy layers of this Instant Mango Kharvas, a modern twist on a beloved Indian classic. Imagine the smooth, vanilla-infused milk pudding meeting the vibrant burst of fresh mango jelly.This no-cook dessert is a symphony of textures and flavors, surprisingly simple to create yet elegant enough for any occasion. From weeknight treats to celebratory feasts, this Kharvas is your shortcut to culinary stardom.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Kharvas
- 1/2 cup Milk
- 1/4 cup Milk Powder
- 1/2 cup Plain Curd yogurt
- 1/2 cup Sweetened Milk (milkmaid), condensed
- 1 tsp Corn Flour
- 1-2 drops Vanilla Extract optional
For the Mango Layer
- 1 cup Mango Puree
- 1/4 cup Caster Sugar
- 1/2 cup Water
- 1/2 tsp Agar-Agar Powder or vegetarian gelatin
Instructions
- In a mixing bowl, combine the milk and milk powder. Whisk thoroughly until the milk powder is fully dissolved and the mixture is smooth. This ensures a creamy texture.
- Add the plain curd (yogurt), sweetened condensed milk, and corn flour to the milk mixture. Whisk until everything is well combined and no lumps remain. The corn flour acts as a thickening agent.
- If using, stir in the vanilla extract. Lightly grease individual serving molds or ramekins with a little oil. This will prevent the Kharvas from sticking and ensure easy removal later.
- Pour the Kharvas mixture into the prepared molds, filling them to about a half-inch below the rim to allow space for the mango layer. Place the molds in a steamer basket set over boiling water, or in a pressure cooker without the whistle.
- Cover and steam for 30-35 minutes. To check for doneness, insert a toothpick into the center of the Kharvas. If it comes out clean, the Kharvas is ready. Remove the molds from the steamer and refrigerate for at least 30 minutes to allow the Kharvas to set.
- In a small saucepan, combine the mango puree and caster sugar. Heat over low heat, stirring constantly, until the sugar is completely dissolved. This gentle heating process helps to meld the flavors.
- In a separate small bowl, sprinkle the agar-agar powder (or vegetarian gelatin) over the water. Whisk immediately and thoroughly to prevent clumping. Quickly pour the agar-agar mixture into the warm mango puree, whisking continuously for 2-3 minutes over low heat. This ensures the agar-agar is evenly distributed and activates its setting properties.
- Remove the chilled Kharvas molds from the refrigerator. Gently pour the mango mixture over the set Kharvas, filling each mold to the top. Refrigerate for at least 2 hours, or until the mango layer is fully set.
- To serve, carefully unmold each Kharvas onto a serving plate. If the Kharvas sticks, briefly dip the bottom of the mold in hot water for about a minute to loosen it. Garnish with fresh mango pieces for an extra touch of flavor and visual appeal. Serve chilled and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness and spices to your liking. Start with a smaller amount and gradually add more until you achieve the desired taste.
- If the mixture is too thick, add a tablespoon of water or milk at a time until you reach the desired consistency.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 384kcalCarbohydrates: 66gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 142mgPotassium: 599mgFiber: 1gSugar: 64gVitamin A: 1262IUVitamin C: 33mgCalcium: 352mgIron: 0.3mg
Mehek Desai
Articles: 17
4 Comments
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Looks so appetizing! Thank you for posting.
Thanks for the inspiration! Looks tasty.
This is so tempting! Thank you.
What a beautiful click, looks very tempting