Kharoli
A unique and delicate Gujarati pudding made from the first milk of a cow, known as colostrum. It's steamed to a perfect custard-like consistency and flavored with cardamom and nutmeg. A rare and delicious traditional treat.
For 4 servings
Prepare the Milk Mixture (5 minutes)
- In a medium-sized mixing bowl, pour the colostrum milk.
- Add the sugar and stir gently with a whisk until the sugar is completely dissolved. This may take 2-3 minutes.
- Stir in the cardamom powder and nutmeg powder until well combined.
Set Up for Steaming (2 minutes)
- Pour the flavored milk mixture into a heatproof, flat-bottomed steel or glass container that fits comfortably inside your steamer or pressure cooker.
- Sprinkle the saffron strands evenly over the surface of the milk.
Steam the Kharoli (20-25 minutes)
- Pour 1.5 to 2 cups of water into a pressure cooker or a large pot with a lid. Place a trivet or a small stand inside.
- Carefully place the container with the milk mixture onto the trivet.
- Cover the container with a lid or a piece of aluminum foil. This is crucial to prevent condensation from dripping into the pudding and making it watery.
- Close the lid of the pressure cooker but DO NOT put the weight/whistle on. If using a pot, cover it with a tight-fitting lid.
- Steam on medium heat for 20-25 minutes.
Check for Doneness and Cool (3 minutes + chilling time)
- After 20 minutes, turn off the heat. Let the steam settle for a minute before carefully opening the cooker/pot.
- To check if it's cooked, insert a clean knife or a toothpick into the center. If it comes out clean, the Kharoli is done. If not, steam for another 5 minutes.
- Once cooked, carefully remove the container from the steamer and let it cool completely to room temperature.
- Once cooled, cover and refrigerate for at least 2-3 hours, or until it is well-chilled and firm.
Garnish and Serve (5 minutes)
- Just before serving, sprinkle the chopped pistachios over the top.
- Run a knife around the edges of the container and cut the set pudding into squares or diamond shapes.
- Gently lift the pieces and serve chilled.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of colostrum is key. First day's milk is thickest and sets perfectly. If using second or third day's milk, it might be thinner and require longer steaming time or result in a softer set.
- 2Never use the whistle on the pressure cooker for this recipe. It needs gentle steaming, not pressure cooking.
- 3Covering the milk container while steaming is essential to prevent a watery top layer from condensation.
- 4Chilling is not optional. It helps the pudding to set firmly and enhances its delicate flavor and texture.
- 5Adjust sugar based on the colostrum's natural sweetness, which can vary.
Adapt it for your goals.
Sweetener
Replace white sugar with an equal amount of powdered jaggery (gud) for a more traditional, earthy flavor and caramel color.
FlavoringFlavoring
Add 1/4 teaspoon of rose water or a few drops of kewra essence to the milk mixture for a different floral aroma.
GarnishGarnish
Use slivered almonds, cashews, or dried rose petals instead of or in addition to pistachios for garnish.
Why this is on our healthy list.
Immunity Support
Colostrum is exceptionally high in antibodies like Immunoglobulin G (IgG), which help strengthen the immune system and protect the body against infections.
Rich in Protein
This dessert is a powerhouse of high-quality protein, which is essential for muscle repair, cell regeneration, and overall body growth.
Promotes Gut Health
Colostrum contains growth factors and prebiotics that can help support a healthy gut lining and promote the growth of beneficial gut bacteria.
Frequently asked questions
Colostrum, known as 'Kharoli', 'Cheek', or 'Junnu' in India, is the first milk produced by a mammal after giving birth. It is extremely rich in antibodies, proteins, vitamins, and minerals, and has a thicker consistency than regular milk, which allows it to set naturally when steamed.
