Posu, Junnu, Ginnu, Kharvas, Milk pudding recipe
Posu, Junnu, Ginnu, Kharvas, Milk pudding recipe
Posu or Junnu is a traditional sweet pudding recipe made of colostrum milk from a cow. Colostrum milk is termed as the milk produced by a cow for the first few days after its delivery. This famous recipe is known by different names like Kharvas in Marathi, Junnu in Telugu and Ginnu in Kannada. Ginnu or posu is commonly seen on rural areas or native places. The sweet flavour of this pudding comes with the use of sugar or jaggery. Few strands of saffron or cardamom is also used for a unique flavour. A pinch of white / black pepper powder is also used as it is believed that it would cut down the Vata Doshas of consuming this milk. Have a look at the list of ingredients used and the method of preparation of delicious milk pudding dish.
Ingredients used for making Posu, Junnu, Ginnu, Kharvas, Milk pudding recipe
- 1 cup of Colostrum milk
- 1½ – 2 cups of pasteurised milk
- Sugar / Jaggery for the taste
- A pinch of black pepper powder (Optional)
- Saffron or Cardamom for the taste
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Method of preparation of Posu, Junnu, Ginnu, Kharvas, Milk pudding recipe
- Strain the colostrum milk through a fine strainer and keep it aside.
- Mix it with the pasteurised milk. Stir the mixture with the help of wooden ladles.
- The mixture is then poured into small containers and sugar or grated jaggery is added for a sweet flavour.
- Few strings of saffron or cardamom powder is added to the mixture.
- Steam it in a cooker as you steam idles without placing the weight for 10 minutes.
- Once it is cooked for 10 minutes, insert a spoon to check whether the pudding is ready.
- If it is cooked to the desired level, take out from the cooker and keep it aside for cooling.
- Once it is cooled, serve it as a dessert or as a snack.
- Store the remaining ones in the refrigerator as it will remain fresh for more than 20 days.
