Kharvas is a traditional steamed milk sweet dish which is made out of Cow’s colostrum milk, but it is not available everywhere so here I have tried to make this traditional sweet dish with regular milk and gave it a modern touch by adding mango jelly layer. Instant Mango Kharvas just tastes like Panna Cotta. It is easy to make and the perfect traditional dessert with a modern touch for any celebration.
For Kharvas: Milk 1/2 cup
Thick Curd 1/2 cup
Condensed milk/Milkmaid 1/2 cup
Milk Powder 1/4 cup
Corn flour 1 teaspoon
Vanilla Extract 1 to 2 drops (Optional)
For Mango Layer: Mango puree 1 cup
Castor Sugar 1/4 cup
Water 1/2 cup
Veg Gelatin/Agar agar powder 1/2 teaspoon
For Kharvas: In a bowl, take milk add milk powder and whisk well, now add thick curd, Condensed milk and corn flour, mix it well.
Now add vanilla extract to the mixture and whisk smooth till everything is combined well.
Grease the moulds with little oil and pour the mixture into moulds to a half inch below the rim.
Place the moulds into a steamer with enough water or place the moulds in a cooker without whistle. Close the lid and steam for 30-35 minutes.
After 30 minutes remove the lid, then insert the toothpick and check if the toothpick inserted comes out clean. Take out the Kharvas moulds from the steamer and Refrigerate moulds for 30 minutes.
For Mango layer: In a pan, take mango puree and heat it on a low flame, now add castor sugar and keep stirring the mixture until sugar is dissolved.
In a small bowl, add Veg Gelatin/Agar agar powder in water and mix it well and immediately pour the gelatine mixture into the mango puree and keep whisking for 2-3 minutes, keep the flame low.
Now take out the Kharvas moulds from the refrigerator and pour the mango mixture on the top of Kharvas, fill the mixture till the top. Refrigerate the moulds for 2 hours or until set.
Turn Mango Kharvas out onto serving plates. If itâ€™s difficult to release, dip moulds into hot water for 1 minute then try again. Serve it chilled with mango pieces.
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