Honestly I have no idea what this is, or what to call it. Roger called it "Outrageously delicious", and while that's flattering, it's not very descriptive. So I'm calling it Pressure Cooker Indian Custard. I'm open to having this baby re-named, so do send me your best ideas.
Pressure Cooker Indian Custard
I've seen similar recipes floating around called everything from bhappa doi to kharwas, but this Pressure Cooker Indian Custard doesn't taste like either of those things to me. It's just a great creamy, slightly grainy sweet dessert that I flavored with lots of cardamom. Given that, and given that's it's so easy to make, I'm sharing the recipe anyway. It will make an easy, delicious treat for dessert.
The Recipe Steps for this Pressure Cooker Indian Custard are:
- Mix everything together and place in a pot
- Cook under high pressure for 20 mins, 10 mins NPR
Ingredients
- 1 cup (200 g) Full-Fat Greek Yogurt
- 1 cup (306 g) Sweetened Condensed Milk
- 1 cup (244 g) Whole Milk
- 2 teaspoon (2 teaspoon) Ground Cardamom
Instructions
- Mix all ingredients together and place in a heatsafe pot. Cover the pot with foil.
- In the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
- Cook on High Pressure for 20 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- A knife inserted into the custard should emerge clean.
- Refrigerate the dessert until well-chilled.
Get support & connect with our community on Facebook!
Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Betsy
I made this from the cookbook last night and loved it. A fair amount of cardamom settled to the bottom, so I think I'll reduce to 1 tsp next time. After releasing pressure, I left it in for the add'l 2 min and the knife still didn't emerge clean (from the center), so I left it in there (with the residual heat)...and got distracted trying to get the kids ready for bed, but 20 min later it was set! This morning the texture was creamier and liquid had seeped out. Overall a keeper! Made in the 3Qt Instant Pot. Thank you!
KQ
Sweetended condensed milk comes in 14 oz cans. I used the entire can and the custard is way too sweet. I also had to add 2 minutes of pressure (twice) before the knife came out clean, but after the custard was refrigerated, it was very thick. Next time, I will use half a can of sweetened condensed milk, stick to the 20 minutes of pressure cooking time and keep my fingers crossed that it is delicious and the texture is good.
ada
Before I make this for dinner party tomorrow, want to confirm recipe calls for condensed milk, not SWEETENED condensed milk?
URVASHI PITRE
Sweetened condensed milk sorry I should specify
Lauranne
Making this right now, had to guess how full to make pans, i did use 2 stacked, did not want one to be too full. Am using 6 quart IP. Cannot wait to taste this! Thanks for the recipe. Will rate it afterwards
Lauranne
Well, mine did not appear to set up like yours, even after another 20 minutes on high pressure. i know, now, i can use a single 6” pan for this. It has wonderful flavor. I put it in the refrigerator to chill as you say ???? Truly there should not be any failure lol, it is such an easy recipe.
Lauranne
Well, even after a total time of 40 minutes in the instant pot on high pressure it would not set, it was soggy and the texture was way off from your picture. I put it in the refrigerator for 4 hours and whe i removed it, it still had not set. Instead, it appeared there was a separation of liquid. Sigh. So i loved the flavor, and set about thinking how i could save this mess. Viola! I put it in a microwave container added a wee bit of gluten free flour, mixed it well, and cooked it in the microwave for 6 minutes. It was then good texture and set well, still a pudding texture. My grandson gobbled his up fast. We love the taste. So, even though it flopped for me in the instant pot, i would like try again. Possibly using a different pan in the instant pot as my ingredients were the same as listed, no deviation there. Thanks for the recipe
URVASHI PITRE
I have been wondering what could have gone wrong with yours. I’m still wondering what could have caused this. I may need to replicate it—when I’m not low carbing—ugh. Stubborn 8 lbs I need to lose.
Carey
Oh this sounds so delicious! One thing to consider is, not all yogurts labeled "greek yogurt" are created equal. Some brands have different fillers, or are just more liquidy than others. Maybe that could account for a difference in how it sets? Do you remember what brand you used, Urvashi?
Mary
I had the same problem -- just tried to make this in the instant pot and what came out was (a) separated, and (b) weirdly rubbery -- almost like cooked eggs. Not like a custard at all. Any suggestions of what could have gone wrong?