Junnu is an Indian (espcially made in southern part of India) sweet made from cow's lactating milk or junnu paalu. This milk is thick, yellowish and smells for the first few days. Back home, we collect this milk after a Cow gives birth to a calf and add regular milk to prepare this dessert.
The first person that comes to my mind when I think of "Junnu" is my brother. My mom's cousin has a dairy farm and she used to bring a lot of junnu paalu (cow's lactating milk) almost once in every month. My mom used to freeze this milk and made junnu when my brother came from boarding school. I used to hate this sweet when I was in India, as it made its presence 365 days in our home. But, when i got married and came to US, i really missed it. Not any more as I got this recipe from my friend. It will definitely satisfy all those Junnu lovers without the actual cow's lactating milk.
Ingredients:
Evaporated milk - 1 cup
Whole milk - 2 cups
Eggs - 2
Jaggery - 1 to 1 1/2 cup (according to your taste)
Cardamom powder - 1/4 tsp
Black Pepper powder - 1/4 tsp
Note: You can also use 2% milk instead of whole milk. If you want a little bit harder junnu, make it 3 eggs for each cup evaporated milk. Instead of using eggs, you can add 2 cups of yogurt for 1 cup evaporated milk. Also, if you want to serve this in individual cups, you can pour the mixture into individual cups and bake it in the oven instead of pressure cooking it. For this, pour enough water in a large oven safe tray and put the individual cups in that tray and bake it.
Method:
1. Mix all the ingredients except cardamom and black pepper powder (make sure the eggs are beaten well before they are mixed with milk). Sieving this liquid mixture through any cloth would separate any impurities in jaggery.
2. Transfer this mixture into a stainless steel bowl which will fit in your pressure cooker. Sprinkle the cardamom and black pepper powder on the top of this mixture.
3. Pressure cook until you get 8 whistles. Now turn down the heat to low and cook for about 10 minutes (If you like the junnu to be hard, cook until you get 15 whitles and cook for 20 minutes on low heat).
4. Wait until all the pressure is gone. Open the pressure cooker. Pull out the bowl and put it in a place where you will not disturb it. Wait for atleast 10 hours and then put it in the refrigerator. Thats it, this recipe is pretty straight forward and delicious. I hope you all will enjoy as our family does.
Ingredients:
Evaporated milk - 1 cup
Whole milk - 2 cups
Eggs - 2
Jaggery - 1 to 1 1/2 cup (according to your taste)
Cardamom powder - 1/4 tsp
Black Pepper powder - 1/4 tsp
Note: You can also use 2% milk instead of whole milk. If you want a little bit harder junnu, make it 3 eggs for each cup evaporated milk. Instead of using eggs, you can add 2 cups of yogurt for 1 cup evaporated milk. Also, if you want to serve this in individual cups, you can pour the mixture into individual cups and bake it in the oven instead of pressure cooking it. For this, pour enough water in a large oven safe tray and put the individual cups in that tray and bake it.
Method:
1. Mix all the ingredients except cardamom and black pepper powder (make sure the eggs are beaten well before they are mixed with milk). Sieving this liquid mixture through any cloth would separate any impurities in jaggery.
2. Transfer this mixture into a stainless steel bowl which will fit in your pressure cooker. Sprinkle the cardamom and black pepper powder on the top of this mixture.
3. Pressure cook until you get 8 whistles. Now turn down the heat to low and cook for about 10 minutes (If you like the junnu to be hard, cook until you get 15 whitles and cook for 20 minutes on low heat).
4. Wait until all the pressure is gone. Open the pressure cooker. Pull out the bowl and put it in a place where you will not disturb it. Wait for atleast 10 hours and then put it in the refrigerator. Thats it, this recipe is pretty straight forward and delicious. I hope you all will enjoy as our family does.
No comments:
Post a Comment