Junnu is a simple elegant dessert, a delicacy in Andhra Pradesh. Also called Ginnu in Kannada and Kharwas in marathi. It is made with Colostrum (Buffalo / Cows milk from the first couple of days after it has given birth to a calf). 'Seempaal' as called in tamil.
As its not widely available,especially for the Indians in USA, I see that there are several alternatives to try this dish. I tried the below version and it gave a good ouput.
I used the recipe from
but as I wanted to use the Jaggery version, I used unsweetened Khoya (Milk boiled to 1/4th of original quantity).
1 1/4 cupWhole Milk
1/2 cup unsweetened khoya
1/2 cup powdered Jaggery
1 sp coarsely grounded pepper
1/2 sp Elachi powder
Boil the whole milk and dissolve the jaggery in it. Bring it to room temperature.
Beat the egg well, add the unsweetened khoya, whole milk, pepper and elachi. Mix well.
Pour this mixture in a vessel and steam it in the pressure cooker for 45 mins (Do not use whistle for the pressure cooker)
A toothpick inserted should come out clean.
Once it cools down,refrigerate for min 4-5 hrs and serve.