Rose Kharvas: A Maharashtrian-style milk pudding flavored with rose and cardamom, this melt-in-your-mouth dessert is super delicious and easy to make with just a handful of ingredients. A very pretty light pink color and lovely rose flavor. As you eat the soft and creamy pudding, you smell roses with every bite! It is an Indian milk pudding and traditionally it is made from cow or buffalo colostrum, the first form of milk produced within one or two days after giving birth. But this recipe doesn’t require colostrum milk as it is very difficult to find here..yet tastes similar with easy steps. This dessert is also popular in the states of Karnataka and Andhra Pradesh, where it is called Junnu Paalu or Ginnu Haalu. It is prepared by steaming a mix of milk, yogurt, sugar, and cardamom until it coagulates into a jiggling, solid jelly-like texture.
To serve, you can spoon the rosy kharvas into nice bowls and top with chopped nuts. Or arrange it elegantly layered in glass dishes for a fancy effect. However you present it, this rose-infused Indian milk treat makes a wonderful gesture to show your nearest and dearest how much you care.
Kharvas is a beloved Indian milk-based dessert that is sweet, floral, and soothingly creamy. While traditional kharvas recipes call for colostrum (the first milk produced after a cow gives birth), this simplified version uses regular whole milk. The result is a pudding with a melt-in-your-mouth texture and delicate rose perfume.
To make kharvas, whole milk is lightly sweetened with sugar and flavored with ground cardamom. Dried rose petals can also be added for a more intensely floral aroma. The fragrant milk mixture is then steaming until it thickens and sets. As it cools, kharvas takes on a soft, wobbly pudding-like texture studded with tiny curds. It’s sweet and velvety smooth, though not overly rich or cloying. The rose and cardamom notes shine through brightly.
Kharvas works wonderfully as a light dessert or sweet snack. It’s commonly served chilled, topped with chopped nuts, or sweetened coconut flakes. Raisins and saffron are also popular add-ins. While tradition calls for kharvas to be served in tiny earthen pots, small ramekins or dessert bowls also work well. For special occasions, kharvas can be presented in intricate molds. No matter how it’s served, this Indian milk pudding is sure to satisfy any sweet tooth.
Ingredients
• 1 cup Full Fat/Whole Milk
• 1 cup Greek Yogurt/Hung Curd/Dahi
• ½ cup Milk Powder
• ¾ cup Sweetened Condensed Milk
• 1 tbsp Rose Syrup
• 1 tsp Cardamom Powder
• Dried Rose Petals(opt.)
Method
1. In a mixing bowl, add milk, yogurt, milk powder, rose syrup, condensed milk and whisk it well until a smooth and lump-free mixture forms.
2. Take a cake pan or container and pour the milk mixture into the pan. Top with cardamom powder and dried rose petals.
3. In a large steaming pan, add 2-3 cups of water and bring it to a boil. Once boiling, place a stand inside.
4. Then place the cake pan over it, cover the cake pan with a plate, and cover the steamer. Steam for about 30-35 minutes.
5. Check with a sharp knife by inserting it in the center of the steamed milk. If it comes out clean, that means the dessert is cooked perfectly.
6. Remove the steamed pan from the steamer and let it cool slightly, then refrigerate for about an hour to chill.
7. Cut the steamed milk pudding into the desired shapes and serve chilled. Enjoy!
Tips:
• Always use full fat milk, yogurt, and milk powder.
• Add 1-2 tbsp cornstarch if you want firmer pieces.
• You can top the dessert with fresh rose petals, slivered pistachios, etc.
• Add more condensed milk if you want more sweetness.
- 1 cup Full Fat/Whole Milk
- 1 cup Greek Yogurt/Hung Curd/Dahi
- ½ cup Milk Powder
- ¾ cup Sweetened Condensed Milk
- 1 tbsp Rose Syrup
- 1 tsp Cardamom Powder
- Dried Rose Petals(opt.)
- In a mixing bowl, add milk, yogurt, milk powder, rose syrup, condensed milk and whisk it well until a smooth and lump-free mixture forms.
- Take a cake pan or container and pour the milk mixture into the pan. Top with cardamom powder and dried rose petals.
- In a large steaming pan, add 2-3 cups of water and bring it to a boil. Once boiling, place a stand inside.
- Then place the cake pan over it, cover the cake pan with a plate, and cover the steamer. Steam for about 30-35 minutes.
- Check with a sharp knife by inserting it in the center of the steamed milk. If it comes out clean, that means the dessert is cooked perfectly.
- Remove the steamed pan from the steamer and let it cool slightly, then refrigerate for about an hour to chill.
- Cut the steamed milk pudding into the desired shapes and serve chilled. Enjoy!
Add 1-2 tbsp corn starch if you want firmer pieces.
You can top the dessert with fresh rose petals, slivered pistachios, etc.
Add more condensed milk if you want more sweetness.
4 Responses to “Rose Kharvas”
I tried this recipe the mixture curdled.
Use all the dairy ingredients full fat or full cream. milk should be full fat without cream removed and thick hung dahi(same we use to make for shrikhand) at least for 2-3hrs. you can add 1-2 tbsp cornstarch or arrowroot powder for more firm texture.
Woww looks and feels yummy 👌🏼a must try recipe
thank you 🙂