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
- 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.
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