Make soft and chewy ‘Kharwas’ from chick’s milk in just 15 minutes, kids and adults alike will be delighted.

• do you know You can actually prepare it at home.
• Today we are going to learn how to prepare khawads from chick’s milk.
• This dish is very popular in the villages and also in the urban areas.

Among the traditional sweets of Maharashtra, the name Kharwas is considered special. Made in village kitchens, especially from the first milk of a cow or buffalo after calving, this dish is not only delicious but also highly nutritious in terms of health. Cheek milk (thick milk) used in making kharwas is rich in protein, calcium and natural enzymes, which provide energy to the body and improve digestion.

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Earlier it was really guaranteed during festivals, for guests or when there was a happy occasion in the house. This steamed sweet dish is very soft, light and melt in the mouth. In some places it is given a special taste by adding cardamom, nutmeg, saffron, while in some houses it is eaten with a simple sweet taste. Although this dish is rarely seen in today’s fast-paced life, its traditional taste and nutritional value are still as special. So, how to prepare traditional Maharashtra Kharwas at home in a very simple way Recipe Let’s find out. .

Material

• Cheek milk (cow or buffalo – thick milk) – 1 cup
• Plain milk – 2 cups
• Sugar or jaggery – as per taste
• Cardamom powder – ½ tsp
• Nutmeg powder – pinch
• Saffron – 5–6 sticks (optional)

Make soft and crispy cutlets for breakfast from leftover rice, a treat everyone will appreciate.

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• First strain the milk in a deep bowl to remove any lumps or impurities.
• Add plain milk to it and mix well with a gentle hand. The milk should not be overboiled, just lukewarm.
• Now add sugar and stir till it dissolves completely.
• Add cardamom powder, nutmeg powder and saffron and mix the mixture well once again.
• Pour this mixture into a serving bowl or steel container.
• Boil water in a cooker or a large pot and steam it for about 20–25 minutes with this pot in it.
• Once it gets really thick, turn off the flame and let it cool. Cut into pieces and serve after cooling.
• Can be eaten hot or cold. Adding some saffron or dried fruit slices on top will open up the taste even more.