GINNU RECIPE / JUNNU RECIPE / KHARVAS RECIPE / POSU RECIPE

Wishing you all a very happy New Year !! May this year be filled with New Beginnings, New Hopes and New Joys ! Today i have for you all a mouth watering dessert which i would definitely refresh your childhood memories . ” Ginnu Recipe / Junnu Recipe / Kharvas recipe / Posu recipe ” . An age old rural dessert made from lactating cow’s milk known as colostrum milk which the cow produces for the first few days after it delivers a calf . It is known as  Ginnu in Kannada and as ‘Posu’, ‘Junnu’ or Kharvas etc in other Indian languages.I am sure growing up you used loved this dish when your mom / granny used to make .Super easy and hardly takes much time to make ..super healthy too as it’s full of nutrients .. Do try and enjoy…

My brother loved Ginnu so my mom used to get collostrum milk from milkman whenever available and prepare for him . But now we get ready colostrum milk powder which would be so handy to prepare whenever one is craving especially for people living in city . But today i have showed the authentic way of making it as i wanted to capture it in my blog and share with you people. Ideally first day or second day’s milk  after the cow has given birth to calf is ideal to make this cake as it will be very thick and would give the consistency like a cake similar to mine . However if you like it runny or little like porridge type you can mix more regular milk to the thick milk or use 3rd / 4th days milk . The consistency purely depends on the colostrum milk : normal milk ratio . Do try and enjoy this cheesy delight .. my kids call it cheese cake 🙂 ..

Toggle

GINNU RECIPE / JUNNU RECIPE / KHARVAS RECIPE / POSU RECIPE

Smitha Kalluraya

Print Recipe Pin Recipe

Course Dessert

Cuisine karnataka

Ingredients

 

• 2 cup Colostrum milk / ginnu haalu, 1st day or 2nd day milk preferred
• 1 cup Regular milk
• 1/2 -3/4 cup Jaggery
• 1/2 tsp Cardamom Powder
• few Kesar / Saffron threads, (optional)

Instructions

 

• Combine jaggery with milk and mix it till jaggery dissolves completely
• Add colostrum milk to it and mix .
  
• Sieve the mixture to remove any impurities
  
• Add cardamom powder and saffron strands ( optional ) .Mix once and transfer it to a cooker pan
• Fill the pressure cooker base with water and allow to heat as we do for idli . Place the pan with colostrum pudding inside pressure cooker and steam cook for 20-25 mins .
  
• Later take out the pan from the cooker and allow to cool the pudding . You may find some jaggery water on the top .. it's absolutely ok . Most of the time it will be absorbed as the pudding cools . Cut to squares after it cools .
  
• Delicious ginnu is ready to relish !!
  
• 

Notes

• If using 1st day or 2nd day colostrum milk .. you can use 2 cup colostrum milk : 1 cup regular milk proportion. For 3rd / 4th day milk use 1 : 1 proportion . For beyond 4th day milk .. don't mix normal milk . Just use colostrum milk as it won't be very thick and adding regular milk would make it more thinner and hence won't set .
• For some extra flavor you can add a pinch of nutmeg / clove / pepper powder .
• I have heard that we can freeze colostrum milk for 1-2 months and use when required . I have not tried it .
• You can make this pudding from the ready powder available