Steamed yoghurt – Kharvas – Indian Supper Club

The inspiration for this recipe comes from a pudding-like sweet, Kharvas, my mother and many Maharashtrians cook. Before the time of pasteurized milk in bags, the milkman came to the door between 5:00 and 7:00 in the mornings, on a bicycle or motorcycle with huge cans balanced on both sides. He measured out the milk to sleepy-headed clients who held out their pans. As customers, the bonus, about once a year, was the colostrum from the cow a few days after calving. Each customer got 250-500 ml. My Mom mixed equal proportion milk in the colostrum, added sugar, cardamom & saffron, then steamed it for an hour. It is a delicacy loved by many, and yet served in some Maharashtrian eateries.

 I missed it so much when I emigrated to Holland, and after a few trials arrived at something that tastes similar. I make it nearly each month, as in all the hectic shopping, cooking and cleaning for guests coming for dinners, it is my saviour! Furthermore, it can be made in advance and stored in the fridge for up to 3 days. I have taught it to many in my supper-clubs & my guests have always gone home with the recipe. It is so fool-proof & simple, that the most ham-fisted cook can make it successfully. Ideal for students, if they have a small oven.

Makes 6-8 ramekins-1 tsp=5ml/1 tbsp=15ml/ 1 cup=225ml


1 cup (250 ml) full-fat yoghurt – I use the type that is firm, or Greek-style and not a runny one1 cup sweetened condensed milk1 cup full-cream milk¼ tsp grated nutmeg/ cardamom powder8-10 strands saffron / or 3 strands per ramekin (adds great flavour & colour, but optional)1 tbsp finely chopped pistachios

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