खरवस or milk pudding is made using the cow or buffalo colostrum, the first form of milk following the birth of a new born. This is commonly made in Maharashtrian households. It is prepared by steaming a mix of colostrum, milk and jaggery or sugar until it coagulates into a jiggling solid. This is flavoured with Cardamom, saffron or nutmeg. The amount of milk added to colostrum depends on the day it is extracted. First days colostrum is diluted with equal amount of milk for making this pudding. I used pressure cooker for steaming this pudding. The pressure cooker separator pans were used for steaming. The top of the separator should be covered with a lid. I allowed it to steam for ten minutes on low flame after the first whistle. After the steam settles, take out the separator allow it to cool down. Then shift them in the refrigerator for few hours. Cut into square shapes. It tastes best when served chilled. Do not remove the lid while refrigerating.
Mix colostrum and milk. Add Jaggery and stir till it dissolves completely. Add cardamom powder. Heat the kesar strands slightly and crush them with fingers. Add it to the milk mixture. Check if the Jaggery is dissolved completely. Steam it in a pressure cooker using separators. Fill each separator with this milk mixture up till about two inches. Steam, allow to cool and cut into cubes. Serve chilled.
Editor’s Note: We used to enjoy this in Ahmedabad, it is delicious. Bali or Bari in gujarati, if I remember right.
Folks the cow produces extra colostrum milk and the calf cannot drink it all! So no harm done to cow or calf relax.
The Bari also spoils very fast so it has to be consumed right away, it is very rich in nutrients.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
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