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Junnu is a traditional delicacy from Andhra Pradesh. It is a nutritional dessert made from Colostrum milk ( the first milk produced by a buffalo after giving birth to calf). This milk is mixed along with jaggery, elachi and pepper powder and steam cooked. Due to the high levels of protein in colostrum milk, it coagulates and hardens when boiled. From centuries, this milk has an eminent role in Ayurveda and was used as a medicine.This is a traditional Andhra style recipe and it is set in earthen cookware called munta junnu.
What is colostrum milk?
Prepare jaggery syrup by boiling jaggery with little water and then filter it.
In a thick vessel, add colostrum milk, whole milk, elachi, pepper , jaggery syrup and milk well.
Take a large pressure cooker and pour 2 glasses of water and place the milk vessel and cover it with a lid or aluminium foil and then close the pressure cooker lid ( without whistle).
Cook on low flame for 25 to 30 min and check if it is cooked and is in solid form.
Remove from heat and allow it to cool for 30 min and then keep it in refrigerator
Serve chilled
SERVING: 6
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