Junnu

Junnu is an Andhra sweet cheese traditionally made using colostrum milk of cow or buffalo. This milk is known to contain immune cells and many anti bodies. It is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. This is a great gift of nature produced by the mammals for their new born.

In present day living, mostly in cities, it is quite difficult to get fresh colostrum milk. But do not get disappointed, there is some good news for people who crave for this desert. Junnu powder is a great alternative for colostrum milk, and can be found in most (renowned) super markets.

Go, try this recipe and pamper your taste buds with this traditional Andhra’s sweet delicacy.

Ingredients

1 packet Junnu Powder 

½ liter milk

½ cup jaggery crushed (adjust according to taste)

2 cardamom pods, crushed  

½ tsp pepper powder

Method

• In a bowl, add junnu powder, and pour milk by small quantities and mix well without forming lumps.
• Add crushed jaggery and mix until combined well. (Strain the mixture if you find impurities)
• Add pepper powder and cardamom powder, and mix it thoroughly.
• Steam it for 15-20 minutes, or until cooked.
• Allow to cool to room temperature, and then refrigerate.
• Cut into pieces and serve. 

Note:

• Tastes best when chilled.
• I prefer to make in a wide mouthed bowl rather than deep one.
• I tried to make in individual servings this time, steamed in small cups, and these babies looked so good, easy to serve as well.

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