Dairy Milk Saffron Kharwas Recipe: Set Perfectly Without a Steamer
Written by Neelanjana Mondal | September 25, 2025
Want to try something wholesome, rooted in traditional Indian culture yet with a hint of fusion? Then meet your new favorite fusion dessert: Dairy Milk Saffron Kharwas. Inspired by the beloved Maharashtrian sweet made from colostrum, this version uses simple kitchen ingredients and skips the steamer. The best part about this dessert and recipe is that it needs no special tools or hard-to-find ingredients. The result? A melt-in-the-mouth pudding that’s infused with the aroma of saffron with a sublime finish of the indulgent creaminess of Dairy Milk chocolate. Whether you’re making this for a festive celebration or simply treating yourself, this dessert will hit all the right notes.
Dairy Milk Saffron Kharwas Recipe – No Steamer, No Fuss!
If you love traditional sweets with a twist, this Dairy Milk Saffron Kharwas will win your heart. Inspired by the classic Maharashtrian delicacy, this version skips the use of colostrum (junnu) and a steamer – yet delivers the same delicate texture and melt-in-the-mouth experience.
What is Kharwas?
Kharwas is a silky, custard-like dessert originally made from the first milk of a cow post-calving, known as colostrum. For modern kitchens, we recreate it using easily available ingredients like milk, condensed milk, and curd. The addition of saffron (kesar) infuses it with a luxurious aroma, while Dairy Milk chocolate gives it a rich, contemporary upgrade.
Dairy Milk Saffron Kharwas Recipe
Ingredients
- 1 cup full-cream milk
- ½ cup condensed milk
- ½ cup thick curd
- 2 to 3 cubes of Dairy Milk chocolate, melted
- A generous pinch of saffron strands
- ¼ tsp cardamom powder
- Sugar, as per taste (optional)
Method
- Heat the milk on a low flame until it's lukewarm. Add saffron strands and let them bloom for a few minutes.
- In a mixing bowl, combine the saffron milk, condensed milk, curd, and cardamom powder. Stir in the melted Dairy Milk chocolate until the mixture is smooth and uniform.
- For an ultra-smooth finish, strain the mixture through a fine sieve. This step is key for that custard-like texture.
- Pour the mixture into a greased steel or glass container. Cover it with foil or a tight lid.
- Preheat the oven to 160°C. Place the container in a larger baking dish filled halfway with hot water (water bath technique). Bake for 30-40 minutes or until it sets. You can also set it in a thick-bottomed pan with a water bath on the stove, covered, on low flame.
- Once set, let it cool completely. Refrigerate for a couple of hours for best results.
- Cut into cubes and garnish with saffron threads or a drizzle of melted chocolate. It’s perfect as a festive dessert or a showstopper at your next dinner party.
Tips & Tricks for the Perfect Kharwas
Be sure to warm the milk just until it's lukewarm – this helps the saffron bloom without risking a curdle when mixing in the curd later. Using thick, well-strained curd (like Greek yogurt or hung curd) gives your kharwas a firmer set and richer texture.
Don’t skip the straining step – it may seem minor, but it’s the secret to achieving that velvety, custard-like consistency. Taste the mixture before adding any sugar; the sweetness from the condensed milk and Dairy Milk chocolate is often enough on its own.
When using a water bath, make sure the water reaches about halfway up the sides of your container. This ensures gentle, even cooking whether you're baking it or using a stovetop setup. Once the kharwas is set, allow it to cool completely and chill it for at least two hours – this helps it firm up beautifully and makes slicing clean and easy.
Don’t be afraid to experiment. A dash of nutmeg can add warmth, and if you prefer something less sweet, you can swap Dairy Milk for dark chocolate for a more intense, grown-up twist.
You can lightly grease your container with ghee or neutral oil to help the kharwas release cleanly once set. If you’re using the stovetop method, keep the flame low and cover the pot tightly to trap steam effectively – this mimics the gentle, indirect heat of an oven.
For an elegant finish, garnish with slivered pistachios, dried rose petals, or an extra drizzle of melted chocolate just before serving – it adds both texture and a visual pop that makes this dessert dinner-party ready.