Junnu powder

Junnu (also known as Kharvas in some regions) is a traditional Indian dessert made from colostrum milk, which is the first milk produced by a cow or buffalo after giving birth. It is a popular sweet in the southern parts of India, especially in Andhra Pradesh, Karnataka, and Maharashtra. Junnu is known for its soft, pudding-like texture and mildly sweet taste. Here’s a brief overview of its ingredients and production process:

Ingredients

1. Colostrum Milk: This is the key ingredient. It is mixed with regular milk if colostrum is too thick.
2. Regular Milk: To dilute the colostrum if necessary.
3. Jaggery or Sugar: For sweetness. Jaggery is preferred for its rich flavor.
4. Cardamom Powder: For flavoring.
5. Black Pepper Powder (optional): Adds a slight spicy kick.
6. Saffron Strands (optional): For color and flavor.
7. Nuts (optional): Chopped almonds or pistachios for garnish.

Production Process

1. Prepare Milk Mixture:
   • Mix colostrum milk with regular milk in a 1:1 ratio, if needed.
   • Add jaggery or sugar and stir until completely dissolved.
   • Add cardamom powder, black pepper powder, and saffron strands.
2. Steam Cook:
   • Pour the mixture into a greased bowl or container.
   • Place it in a steamer or pressure cooker (without a whistle) with some water at the bottom.
   • Steam for 30-45 minutes until the mixture sets like a custard.
3. Cool and Serve:
   • Allow the junnu to cool completely.
   • Once cooled, cut into pieces and garnish with nuts before serving.

Tips

• Milk Quality: Use fresh colostrum milk for the best results.
• Sweetener: Adjust the amount of jaggery or sugar according to taste.
• Texture: Ensure the mixture is smooth before steaming to achieve a uniform texture.

Junnu is cherished for its unique taste and nutritional benefits, often served as a dessert or snack.