Kharvas: Bombay's love affair with Malai and why animal activists hate it!
If you live in Mumbai or have ever visited the city, I'm pretty sure you must have come across a street vendor with a red cart, a bucket of leaves and Small milky white slabs of something that look like Paneer. What is sold on the streets as Mumbai Malai is actually a traditional Maharashtrian dish called Kharvas.
Kharwas can only be made with colostrum which is the milk that a cow or a buffalo gives for the first two days after giving birth. It's a little thicker than milk and slightly yellowish but it is densely nutritious and is much higher in protein. This milk helps to strengthen a calf's immunity when it is born.
Read more about Kharvas and how its made by clicking the link in our bio.
🌸𝐑𝐨𝐨𝐡𝐚𝐟𝐳𝐚 𝐬𝐩𝐢𝐜𝐞𝐝 𝐏𝐨𝐚𝐜𝐡𝐞𝐝 𝐩𝐞𝐚𝐫𝐬🌸
These brilliantly bright colored poached pears made me skip a heartbeat when I first took them out of the refrigerator after chilling them in the poaching concoction. I have poached these pears in a spiced simple syrup using light brown sugar (helloo rich caramelization) coupled with some spices like - cinnamon, cloves, green cardamom and star anise. Some chopped beetroot were used to aid in achieving that perfect color. However, the main poaching liquid which was responsible for this ruby red color was our very own desi @hamdardroohafza🔥 (Rose syrup) , which not only made it look like a blushing beauty but also imparted a beautiful rose flavor and aroma! Shalalalalaaaa!😍🥰 This is my 3rd entry for @platterjoy ‘s giveaway #xmasgonedesi .
1. Light brown sugar- 1 cup
2. Water - 1 1/2 cup
3. Cinnamon stick - 1
4. Cloves- 3
5. Green cardamom- 3
6. Star anise - 1
7. Orange peel- peel of 1 orange
8. Roohafza - 1/4 cup
9. Roughly chopped Beetroot- 1/2
10. Pears (firm variety) -2- 4
1. Peel the pears , keeping the stem intact (for aesthetic purposes). Slice the base to help the pear sit on its base easily and without support.
2. Prepare the poaching liquid- In a large sauce pan- heat together the water, sugar, spices, orange peel, roohafza and bring to one boil.
3. When the poaching liquid comes up to a boil - lower the heat and add the peeled pears into the liquid and cover the lid and let it cook in medium - low heat for 20-25 minutes by turning them every 7-8 minutes to help them achieve equal color from all the sides. The test to know the doneness of the poached pears is - the knife inserted into the pears should slide easily without struggle.
4. Let it cool down and then store it in the refrigerator for 4-5 hours.
5. For serving- drain the pears from the poaching liquid - place it on a plate as a whole or also you may slice it or core it and then serve it with a scoop of vanilla ice-cream, toasted nuts, slivered almonds, mint as a garnish.
Get high on sweet treats. Enjoy an assorted mix of alcoholic and non-alcoholic chocolates at our New Year’s Eve party.
House Beverage and sparkling wine Package – 499AED
Non Alcoholic Package – 299AED
Kids Package – 149AED