Monday, May 9, 2016

Junnu Recipe / Kharvas Recipe / Ginnu Recipe / Posu Recipe


Junnu is a most popular milk pudding or a cheesy dessert made by using colostrum milk of cow or buffalo during first 4 to 5 days of calving and this milk is called colostrum milk or junnu palu (in telugu) in which having a lot of nutritional values and is good for health.
In my grandfather's dairy farm, when the cow or buffalo delivers a calf and after calf consumes colostrum milk then the remaining excess milk is distributed to relatives and friends and this milk can be stored in freezer for about a month. 

In olden days, when the refrigerator is not available, my grandmother used to dip a clean and white cloth in colostrum milk and sundry the cloth, she used to repeat the same process until the cloth absorbs all the colostrum milk and until cloth becomes dry. So by doing this way, whenever they like to prepare junnu, just wet the cloth, squeeze out all the colostrum milk and can make junnu.
There is a special process to consume this colostrum milk or junnu palu by making junnu (in telugu) and is also called as ginnu in kannada, kharvas in Marathi. The main important component in this recipe is colostrum milk, jaggery and pepper powder.
This is my mom's recipe and as per her experience i am sharing you the ratios and how to make junnu by using the first 3 to 4 days of colostrum milk and ordinary reduced fat milk.
To prepare junnu by using Buffalo Colostrum Milk the ratios are

Firstday – 1 cup colostrum milk – 4 ordinary milk (2% reduced fat)
Second day – 1 cup colostrum milk – 1 cup ordinary milk (2 % reduced fat)
Third & Fourth day – 2 cups junnu milk – 1 cup ordinary milk (2 % reduced fat)

To Prepare Junnu by using Cow colostrum milk the ratios are

Firstday - 1 cup Colostrum milk – 2 cups ordinary milk (2% reduced fat)
Second day - 2 cups Colostrum milk – 1 cup ordinary milk (2% reduced fat)
Third day & Fourth day - 2 cups Colostrum milk without any ordinary milk

Before making into junnu should try the process in small quantity by using above ratios and if junnu is loose and watery then reduce the amount of ordinary milk or if junnu is hard and rubber texture then increase the amount of ordinary milk.


Author: Nagaharisha
Recipe Type: Dessert
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 5 to 6

Ingredients:
  • 2 Cups Cow Colostrum milk
  • 1 Cup (2% ordinary reduced fat milk)
  • ½ cup shredded jaggery or adjust according to your taste
  • ½ tsp cardamom powder
  • ¼ tsp freshly crushed pepper powder or adjust according to your taste
Procedure to make junnu:
  • Into a wide open deep bowl add colostrum milk, reduced fat milk, jaggery and mix until the jaggery melts completely.
  • Into another wide open deep bowl, filter this mixture by using the tea strainer and add cardamom powder and pepper powder. Mix it well completely.
  • In a pressure cooker add ½ cup of water and slowly place the bowl, cover with a lid and pressure cook for a whistle on a medium flame and then turn off the flame.  do not open the lid immediately wait until the pressure settles down completely. So that the steam cooks junnu. (here to pressure cook this junnu, i used prestige Aluminum junior pressure pan).
  • when the pressure settles down, Remove the lid and slowly take the bowl from the pressure cooker. Allow junnu to cool down completely and cut into desired shape or your choice.
  • Here before preparing junnu, better to test it by using small quantity If junnu is loose and watery then reduce the amount of ordinary milk or If junnu is hard and rubber texture then increase the amount of ordinary milk. 
  • Here our Healthy, Yummy and Tasty milk pudding Junnu or Kharvas or Ginnu is ready now, serve this as warm or chilled. 

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1 comment:

  1. Hi,
    Need a suggestion.. On cooking/steaming even for 45 mins, the mixture did not turn hard and had a milk consistency only ..just had thickened a little..Kindly advise as to what could have gone wrong..

    ReplyDelete