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Kharvas served with condensed milk
Soft and creamy milk pudding flavored with cardamom and saffron

Kharvas with Condensed Milk

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Kharvas (also known as Junnu or Ginnu) is a pudding-like dessert originally made from cow's colostrum (the first milk produced after giving birth). Since colostrum is a rare treasure, this recipe is a brilliant 'urban' adaptation: we use the starch content of rice and the thickness of condensed milk to mimic the wobbly, creamy, and rich texture of the original sweet. The cardamom and saffron-like spicing make it truly festive.
🕒 Prep Time 35 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan: to prevent the milk from burning.
  • Whisk: for lump-free mixing.
  • Serving bowls: for cooling.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the rice in cold water until the water runs clear, then soak for 30 minutes.

Tip: Washing removes surface starch so grains don't stick together; soaking loosens the structure (hydration), speeding up cooking.
2 ✓

Pour the milk, condensed milk, and 100 ml water into the saucepan. Add the cinnamon, cloves, and cardamom. Start heating over medium heat.

Tip: The fat and heat-soluble essential oils of the spices permeate the milky base best this way.
3 ✓

When the milk starts to simmer, add the drained rice. Turn the heat to low and cook, covered (leaving a small gap), for 20-25 minutes until the rice is completely soft, almost creamy.

Tip: Slow cooking allows the rice grains to swell and absorb the milky flavour without the milk burning.
4 ✓

Mix the rice flour with 50 ml cold water until lump-free. Drizzle into the boiling rice milk while stirring constantly.

Tip: The rice flour acts as an extra thickener (gelatinisation), helping achieve the pudding consistency.
5 ✓

Add the sugar and stir for another 10-15 minutes over low heat until the mixture thickens and starts to 'puff'.

Tip: Add sugar at the end, because if added at the start, it would draw water from the rice, leaving it hard.
6 ✓

Fish out the whole spices (cinnamon, cloves). Portion into small bowls, let cool to room temperature, then refrigerate for at least 2 hours before serving.

Tip: While cooling, the starch network sets, giving you that cuttable or spoonable, stable texture.

Recipe FAQ

Why did the rice turn out hard?
It likely didn't cook completely before adding the milk, or the liquid evaporated over too high a heat. Top up the liquid!
How long does it keep?
It can be consumed for 2-3 days if refrigerated, but the rice may harden over time (retrogradation).

Ingredients

  • 500 ml Whole milk (min. 3.5%)
  • 200 ml Sweetened condensed milk
  • 100 g Rice (short grain or risotto rice)
  • 1 stick Cinnamon
  • 2 pcs Cloves
  • 2 tbsp Rice flour
  • 2 pcs Green cardamom pods (crushed)
  • 50 g Granulated sugar
  • 150 ml Water (for soaking and cooking)