JUNNU | How to make JUNNU

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BySujatha Ratnala
Created on 17th Feb 2016
  • JUNNU, How to make JUNNU
  • JUNNU | How to make JUNNU (2 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 17th Feb 2016


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.

JUNNU is a delicious dish which is liked by the people of every age group. JUNNU by Sujatha Ratnala is a step by step process by which you can learn how to make JUNNU at your home. It is an easy recipe which is best to understand for the beginners. JUNNU is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering JUNNU takes 5 minute for the preparation and 25 minute for cooking. The aroma of this JUNNU make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then JUNNU will be the best option for you. The flavor of JUNNU is unforgettable and you will enjoy each and every bite of this. Try this JUNNU at your weekends and impress your family and friends.

  • Prep Time5mins
  • Cook Time25mins
  • Serves8People

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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