- 2 cups (about 180ml per cup) diluted cheek(colostrum) 2 cups sugar ½ teaspoon elaichi (cardamom) powder / kesar (saffron) strands
Colostrum (also known colloquially as beestings,bisnings or first milk) is a form of milk produced by the mammary glands of mammals (including humans) in late pregnancy. Most species will generate colostrum just prior to giving birth. Colostrum contains antibodies to protect the newborn against disease, as well as being lower in fat and higher in protein than ordinary milk.
In India Colostrum milk from Cows (Gai) or Buffaloes (Bhains) is known as “Cheek” or “Deekh”.
This when steam cooked produces a great pudding called “Poas” in Konkani and “Kharvas” in Marathi that is a rare delicacy which is highly valued for its rich antibodies & also as an exotic treat dessert.
This can either be made with brown lump sugar called Jaggery / Gur or with refined crystal sugar as used in this recipe.
- If you are using pure undiluted cheek or deekh (1st or 2nd day colostrum), you need to dilute it will plain milk in a proportion of 500 ml colostrum: 400 ml milk. Many sell the pre-diluted cheek.
- Dissolve the sugar totally in the diluted cheek/ deekh/ raw colostrum.
- Pour it in the container (usually a flat steel container with low height) with cover and sprinkle elaichi powder or kesar strands on top. Steam it in the “idli steamer” or you could use any type of steamer used for making dumplings/ dim-sums.
- You can even steam it in a pressure cooker without the whistle.
- A firm cheese is formed (like a pudding), this is served as Poas or Kharvas.