JUNNU | How to make JUNNU

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • JUNNU, How to make JUNNU
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About JUNNU Recipe

Junnu is a pudding like delicacy made with COLOSTRUM ors cow’s milk after giving birth to a calf. Diluted with regular milk and sugar and steamed, this is a very simple and favorite dish of many. As this milk is not available easily, substitute JUNNU dry powder packs are available in departmental stores in Northern Andhra.

The delicious and mouthwatering JUNNU is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. JUNNU is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of JUNNU. Sujatha Ratnala shared JUNNU recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious JUNNU. Try this delicious JUNNU recipe at home and surprise your family and friends. You can connect with the Sujatha Ratnala of JUNNU by commenting on the page. In case you have any questions around the ingredients or cooking process. The JUNNU can also be given a rating. The "What's cooking" feature can be used to share your experience when you make JUNNU with other users


Ingredients to make JUNNU

  • Thick milk - 1/2 litre
  • Junnu Powder - 200 gms sachet
  • jaggery Powder - 1 small cup
  • sugar - 2 sp
  • pepper powder - 1 pinch
  • Elachi Powder - 1 pinch

How to make JUNNU

  1. Warm the milk in a flat bottomed steel vessel having depth (like milk boiling vessel). Dissolve all the remaining ingredients and whisk uniformly.
  2. Steam on medium flame for 20 - 25 minutes.
  3. After cooling, refrigerate for ½ hour. This will set it into a pudding like form.

My Tip:

The temperature of milk should be optimum. Over heating will cause curdling and warming helps in dissolving the contents. Sugar and Jaggery can be altered to taste by tasting the mixture before steaming. If too much water has oozed out after steaming, a narrower vessel can be used.

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