How to Make Thick and Perfect Junnu-Kharvas
If you have ever tasted Junnu-Kharvas, you know how divine this traditional sweet dish is. Made from colostrum milk, it has a rich, creamy texture that melts in your mouth. But have you ever wondered how to make it just right—thick, soft, and bursting with flavors? Let’s dive into the process of making the perfect Junnu at home.
Junnu- Kharvas is not just a dessert; it’s an emotion for those who grew up savoring it. The first milk from a cow after calving, known as Junnu Palu, is packed with nutrients, making this dish both delicious and wholesome. The beauty of this recipe lies in its simplicity—just a few basic ingredients can transform into a delightful treat.
How to make a perfectly thick Junnu-Kharvas using simple ingredients.
Ingredients:
– 2 cups Junnu Palu (colostrum milk)
– ½ cup sugar or jaggery (adjust to taste)
– ½ teaspoon cardamom powder
– 1 teaspoon black pepper powder
– A pinch of turmeric powder
To begin, we start with fresh Junnu Palu, the key ingredient that gives this dish its signature texture. Unlike regular milk, colostrum is thick and slightly yellowish, which helps in setting the Junnu like a pudding. The sweetness can be adjusted according to preference—some like it with sugar for a classic taste, while others swear by jaggery for its earthy richness. To elevate the flavor, a mix of cardamom powder, black pepper, and a pinch of turmeric is added. These spices not only enhance the taste but also add a subtle warmth to the dish.
Instructions:
1. Prepare the Mixture:
– In a mixing bowl, pour the Junnu Palu.
– Add sugar (or jaggery) and mix well until completely dissolved.
– Add cardamom powder, black pepper powder, and a pinch of turmeric powder.
– Mix everything thoroughly to ensure even distribution of flavors.
2. Prepare the Cooker:
– Take an idli cooker or a steamer and pour water into both sides.
– Place it on the stove and let the water boil for 2-3 minutes.
3. Steam the Junnu:
– Pour the prepared Junnu mixture into a greased bowl or a steel container.
– Place the container inside the idli cooker.
– Close the lid and steam for about 30-40 minutes on medium heat.
– Check if it’s done by inserting a knife or toothpick in the center; if it comes out clean, your Junnu is ready.
Also read Easy Tomato Rice Recipe
The steaming process is where the magic happens. The mixture is poured into a greased container and placed inside an idli cooker or a steamer. The key here is patience—steaming on a medium flame for about 30-40 minutes ensures that the Junnu sets perfectly without curdling. A simple toothpick test will tell you if it’s ready; when inserted, it should come out clean, just like with a cake. The anticipation as you wait for the Junnu to cook only adds to the joy of making it.
4. Unmolding and Serving:
– Once cooked, let it cool for a few minutes.
– Use a small knife to separate the edges.
– Place a plate on top of the container and carefully flip it over to unmold.
– Cut into slices and serve
Once done, the Junnu needs to cool before being unmolded. Carefully running a knife along the edges helps in loosening it from the container. When flipped onto a plate, the sight of the smooth, golden-brown pudding is enough to make your mouth water. Cutting it into slices and taking the first bite is pure bliss—the texture is firm yet soft, the flavors subtle yet distinct.
Tips for a Perfect Junnu:
– For a richer flavor, use jaggery instead of sugar.
– Adding black pepper enhances the taste and helps with digestion.
– Always steam on medium heat to ensure even cooking.
What makes Junnu even more special is the nostalgia associated with it. For many, it brings back childhood memories of being pampered with homemade treats, of families gathering around to share this delicacy. It’s a dish that connects generations, carrying with it the warmth of home and tradition. If you’ve never tried making Junnu before, this is your sign to do so. It’s simple, nutritious, and a delight to the taste buds. Whether you choose to sweeten it with sugar or jaggery, or add your own twist with spices, the result will always be rewarding. So gather your ingredients, follow this recipe, and treat yourself to a slice of this traditional delicacy. One bite, and you’ll know why Junnu has stood the test of time as one of the most beloved desserts
Frequently Asked Questions:
1. What is Kharvas made of?
Kharvas is made from colostrum milk (Junnu Palu), sugar or jaggery, and mild spices.
2. Is Junnu the same as Paneer?
No, Junnu is a steamed pudding made from colostrum milk, whereas paneer is a cheese made by curdling regular milk.
3. What are the benefits of Junnu?
Junnu is rich in proteins and essential nutrients, making it a nutritious and tasty dessert.
Enjoy your homemade Junnu-Kharvas and share it with your loved ones 😊
