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PAAN KHARVAS

PAAN KHARWAS

BY DISHA LAHORI

Kharvas is an Indian milk pudding made from cow or buffalo colostrum, the first form of milk produced within one or two days of giving birth. It originates in the western Indian state of Maharashtra. It is also popular in the states of Karnataka and Andhra Pradesh. 

HEALTH BENEFITS OF KHARWAS

  1. *Colostrum is considered beneficial for the growth of Insulin-like growth factor 1 also called IGF, a hormone similar in structure to insulin, which plays an important role in childhood growth.
  2. *Colostrum is said to be a rich source of macronutrients, minerals, and VITAMINS.
  3. *It also helps build cells in adults, known as anabolism.
  4. *It helps burn fat and reduces stretch marks.
  5. *It helps build immunity.
  6. *It works both as a probiotic and prebiotic to sustain the growth of the gut bacteria.
  7. *It is also said to prevent and ease irritable bowel syndrome.
  8. *It is also said to be quite effective in dealing with allergies.
  9. *As per Rujuta Diwekar, colostrum helps deal with juvenile diabetes and asthma.
  10. *Colostrum also treats acne and dull skin.

BENEFITS OF BETEL LEAVES

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium

Consuming one betel leaf a day helps to flush out the toxins that further restores the normal pH levels of the stomach and hence, increases appetite.

Betel leaves increase metabolism triggering circulation and stimulating the intestines to absorb vital vitamins and nutrients. Reduces respiratory issues: Betel leaf widely helps in treating issues related to cough and cold. It is an excellent cure for those suffering from chest, lung congestion and asthma.

BENEFITS OF GULKAND

Gulkand is made of rose petals and has a great taste. Elaborating on the several reasons why you should include gulkand in daily diet nutritionist Rujuta Diwekar said having gulkand every day will beat the heat away. “Gulkand a day will beat the heat away,” says Diwekar.

Gulkand is a powerful antioxidant and a very good rejuvenator. Consuming 1 – 2 teaspoons of gulkand helps to reduce acidity and stomach heat. It also helps in treating ulcers and prevents swelling in the intestine. Gulkand helps to treat mouth ulcers, strengthens teeth and gums.

INGREDIENTS

  • 2 cup Colostrum milk / ginnu haalu, 1st day or 2nd day milk preferred
  • 1 cup Regular milk
  • 7 or 8 tbsp or as per sweetness  gulkand
  • 6 beetel leaves  
  • 1 tbsp fennel seeds
  • 1/4 tsp cardamom pwdr

METHOD

Strain the colostrum milk in a mixing bowl and keep aside .

Take fennel seeds in a mixie jar and make a fine powder .

Tear the paan leaves , add in the jar and grind.

Now add gulkand + 1/4 cup of regular milk and make a fine puree.

Now add the remaining 3/4 cup milk and blend.

Mix  colostrum milk + the paan puree and mix well .

Pour this into a steaming tray / any container .

Steam it first on medium high flame for 10 minutes and 15 to 20 mins on low flame till it is done.

Remove and keep out till it cools and sets well .

Refrigerate till chill.

Slice it once it cools and serve .

 You may find some jaggery water on the top, its ok . It will be absorbed as the pudding cools .

NOTE – I have not added green food colour,If you want , you can add a pinch .

WHAT IS COLOSTRUM / CHEEK MILK ?

It is the milk which the cow / buffalo produces after delivering a calf for first few days [ upto the sixth day ].If the milk of the first day is used then we have to dilute with ratio of 1 : 1 or 2 . After the first two days ,dilute it with less normal milk – the ratio changes .After the third day there is no need to dilute .The milk is thick and pale yellow in colour.It is rich in protein .It has high concentration of nutrients and antibodies.

If using 1st day or 2nd day colostrum milk .. you can use 2 cup colostrum milk : 1 cup regular milk proportion. For 3rd / 4th day milk use 1 : 1 proportion . After 4th day milk .. don’t mix normal milk . Just use colostrum milk as it won’t be very thick and adding regular milk would make it more thinner and hence won’t set .

We can freeze colostrum milk for 1-2 months and use when required .

NOTES

  1. In Bombay or Navi mumbai ,you can try this pnone number to get cheek milk – 8108396779 – Tiwari .
  2. Instead of cardamom , some add jaiphal pwdr / fennel pwdr / pepper pwdr.
  3. Y not add vanilla essence instead of elaichi pwdr .
  4. The ones we get on road side ,they don’t add any essences .It is just plain – milk and sugar .
  5. We get ready made kharwas pwdr also .
  6. There are other recipes where we can make kharvas without chik milk .It is made with regular milk and curd
  7. Setting and cooking time depends on the thickness of the milk .
  8. Don’t take a deep bowl or tray to steam ,u will get big chunks .Instead use a wide plate , so that you can slice it into thin pieces like mine.
  9. After steaming allow it to cool well ,so that it doesn’t break while slicing .

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