Junnu with Junnu Powder

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

Ingredients:

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

Process:

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.
Serve it.
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.

Shelf-Life:

2-3 days when it is refrigerated.

Mango Ice Cream

There are so many recipes in my blog. But this is one of the easiest & tastiest recipes I have ever made. No dish can be made as simpler as this. Surely, give a try. Not only kids we also love this ice-cream.



Learnt From: Showmethecurry.com

Serves: 16-18 scoops.



Ingredients:



Mango Pulp --- 1 lb

Sweetened Condensed Milk --- 14 oz

Whipped Topping --- 8 oz







Process:



Add mango pulp, sweetened condensed milk & whipped topping into a bowl.





With a hand whisk mix nicely altogether.





Transfer the content to an air-tight bowl to avoid ice-crystals. Or cover the container with a polyethylene.





Keep it in the freezer for 4 hours.

With an ice cream scoop or with a steel ladle take it nicely as a scoop.

Transfer the bowl from freezer to the fridge before 10 minutes to serve. Serve immediately.





Tastes wonderful. Really it is very yummy … yummy … yummy …



Note:



No need to blend the mixer like other ice creams.

Use only hand whisk to mix the mixer.



Sending this for Cool Desserts event to Mythreyee.

Fruit Custard

Ingredients:



Custard Powder --- 3 tblsn



Milk --- 6 cups

Sugar --- 7 tblsn (adjust)

Apple --- 1

Bananas --- 2

Dates --- 10-15

Strawberries --- 5-6

Serves: 8-10 people

Process:



Boil 3 cups of milk in a bowl.

In another bowl, mix 3 tblsn of custard powder without any lumps.

Add the mixed custard milk to the bowled milk.

Stir it for 3-5 minutes till the rawness of the custard goes off.

Let it cool.

Stir occasionally at the time of cooling, or else a layer forms on top of the custard.

In the meanwhile, peel and chop apple, bananas, dates & strawberries into very small pieces or fruits of your choice.

Add the chopped fruits to the custard.

Mix well.

Refrigerate it.

Serve cold.

Sending this for Sweet Series to Mythreyee:

Godhuma (Wheat Flour) Halwa

My Mom prepares this sweet … when sudden guests come to my house and for some special occasions too. I love to eat this halwa.

Learnt From: But I learnt this halwa from my Sister-in-law.

Makes: 4 servings

Ingredients:

Wheat Flour (Godhuma Pindi) --- 1 cup
Milk --- 1 cup
Sugar --- 1 cup
Ghee --- 12-15 tblsn
Broken Cashew nuts --- a few

Process:

Heat 6 tblsn of ghee in a wide non-stick pan.
Add a few broken cashew nuts. Fry till golden brown.

Take the fried cashew nuts to a bowl.
Add a cup of wheat flour in the remaining ghee.
Stir fry the flour in ghee. Till nice aroma comes which takes around 7-8 minutes on medium heat.


Transfer the fried flour to a bowl.
In the same pan… add a cup of milk. Bring tht to a boil.


Add a cup of sugar. Let it melt in the milk completely.



Now turn the heat to medium and add fried flour. Mix it in the milk without any lumps.


Add 3-4 tblsn of ghee to the flour when the milk evaporates. And fried cashew nuts too.

Transfer the godhuma halwa to a serving bowl.

Junnu Gaddi (Chaina Grass) Halwa

This is my Husband’s and my favorite sweet. When we taste this it will melt in our mouth. This is a great dish to serve as a dessert.

When I was boiling milk I felt that the milk got curdled and the sweet got spoiled and I turned off the pan and left the kitchen. For something I went into the kitchen when I saw this it has become hard. So thought of repairing it. So I cut the mix into small pieces and added the same to the blender. Added little milk and enough sugar and ground to a smooth paste without any lumps. And then poured into the bowls. Within short time it became hard and it came out very good. I felt if I have seen when my Mom was preparing then I would have come to know how it will be at the time of preparing. Finally I felt like I have achieved something.

All this I told you to know tht … if the milk looks like curdling don’t worry and carry on.

Learnt From: My Mom.

Serving for: 5 People

Cooking time: less than 10 minutes.

Ingredients:

Junnu Gaddi / Agar-Agar / Chaina Grass --- 10 gms

(My friend Sunitha gave this packet to me which she got from India.)

If you take out of the packet the chaina grass looks like this.

Milk --- 2 cups (500 ml)
Sugar --- ½ Cup (120 ml)
Water --- ½ Cup (120 ml)

Process:

Cut the chaina grass into small pieces with scissors or with knife according to your convenience. [When chopped the volume of the chaina grass is ½ cup (120 ml)]


In a pan add ½ cup of water and chopped chaina grass. Keep stirring still the chaina grass melts and dissolves completely in water. You can cook entire thing on 'Medium-High' heat.



Then add 2 cups of milk into the pan.
Keep it for a boil.


Then add sugar to it. Keep stirring still the sugar dissolves.

Immediately, take a plate and drop a drop of the milk mix on the plate. You find a layer like formation in 2-3 seconds. (or touch it with two fingers you feel light sticky layer forms in between two fingers. That is the right time to turn off the flame.) Then turn off the flame. It takes almost 1-2 minutes only. So, do this step carefully. If you keep it for long this becomes hard. Actually, it should be very soft.

Transfer the consistency to small bowls or to a wide and edged plate.

Cover them and rest it for some time like 1 ½ - 2 hrs till the milk mix binds together. No need to refrigerate to become hard.
If you have rested the mix on a plate … cut them into nice fine pieces.
Junnu gaddi halwa is ready. Have it.

Basundi

Yesterday we completed 9 months and entered into the 10th month of our married life. In tht occasion I want to make some thing. I tried Basundi and it came out good.

Time: 1 hr 30 min

Makes: 2 Servings


Ingredients:

Whole milk --- 3 Cups

---

Sugar --- 3 tsp

---

Saffron --- a few strands

---

Cardamom powder --- a pinch

---

Condesed Milk --- 3 tblsn

---

Process:

Heat milk in a deep pan for a boil.

Add sugar, saffron, cardamom powder & condensed milk.




Simmer it for 1hr 20 minutes.
Stir occasionally. Don’t cover it with a lid.



Turn off the heat when a thick layer forms on the pan.



Let it cool and refrigerate.
Have it.