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Thursday, December 11, 2008
After the cow gives birth to a calf, it produces a sort of milk. Usually, we make junnu with that milk. But these days, they are selling them as a powder. When I went to India I got these packets from my home town.
This is a good dessert to be served. You can make this before the day itself and refrigerate it and can serve when it is cold.
Recipe Source: My Mom.
Serves: 6 people exactly
Junnu Powder --- 70 grms
Milk --- 2 cups (500 ml) ½ liter
Grated Jaggary --- 150 grms / Sugar --- 200 grms
Cardamom Powder --- a pinch
Crushed Black Pepper --- a big pinch
Take grated jaggery in a pressure cooker bowl.
Add junnu powder in a small bowl. Mix it with little milk without any lumps.
Pour the mixer on the jaggery. Add rest of the milk too.
Mix well till the jaggery melts.
Add a pinch of cardamom powder and a big pinch of black pepper powder. Mix well.
In a pressure cooker pour water and keep the pressure cooker’s bottom plate. Keep this bowl on the top of it.
Don’t cover it with lid. Cook it on medium-high till it becomes little hard which takes about 40-50 minutes. Check the bottom water level. If required pour water at the bottom. Turn off the heat.
Bring the junnu to room temperature. As is cools down it becomes harder.
Or else, keep it in refrigerator and serve when it is cold. (If you keep in refrigerator it becomes still more harder and tastes even more good.
2-3 days when it is refrigerated.