Junnu Recipe | Kharvas Recipe with Colostrums Milk

Junnu Recipe | Kharvas Recipe is one of the traditional Indian sweet made using Colostrums Milk, calotropis leaves and spices. Learn how to make Junnu Recipe with step by step images, tips and video.

This recipe is so soft that it melts in our mouth and can be made with two variants either made using colostrums milk or by adding colostrums milk powder.

Our version of Junnu recipe cannot be prepared all the time as we cannot get Colostrums Milk all the year as we can get this milk only when a cow or buffalo gives birth and milk is produced for the first 3-4 days.

We make Kharvas Recipe is steam cooked by putting it in a pressure cooker or idli vessel, milk becomes a firm pudding. The consistency or thickness of pudding depends on the number of days from which it is collected.

Usually, this recipe cannot be digested by infants as this is cannot be digested easily. This recipe is made by adding full cream milk when we take first or second-day milk.

Tips to make perfect Junnu Recipe | Kharvas Recipe:

• If you are putting a milk vessel in a pressure cooker then do not put a whistle.
• As per Ayurveda, junnu milk has vata property so it is not advised for infants and pregnant women.
• To reduce the effects of ‘vata’, we add jaggery and black pepper powder.
• Also, black pepper powder helps in increasing your immunity towards cold.
• To get a thick consistency and tight pudding, it is advised to put it in a refrigerator.

You may also like to check other recipes:

Homemade Paneer Recipe,

Badam Milk Recipe,

Homemade Ghee Recipe,

Kesari Kheer and

Rice Kheer Recipe.

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Junnu Recipe | Kharvas Recipe with Colostrums Milk

Junnu Recipe | Kharvas Recipe is one of the traditional Indian sweet made using Colostrums Milk, calotropis leaves and spices.

Course Dessert

Cuisine Andhra

Keyword Junnu Recipe, Kharvas Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 60 kcal

Author Uppada Lakshmi

Ingredients

• Colostrums Milk – 1 liter
• Jaggery – 200 gms.
• Water – 50 ml.
• Jilledu/ calotropis leaves – 2-3 drops
• Black pepper powder – ½ tbsp.
• Cardamom powder – ½ tbsp.

Instructions

1. First, let’s make jaggery syrup by adding little water and jaggery as we add it to milk only once it cools down.
2. Add few drops of calotropis/ jilledu leaves milky sap to break milk perfectly.
3. Filter jaggery syrup and put in milk, sprinkle cardamom and black pepper powder.
4. Mix all ingredients and put milk in a container and close the lid.
5. Put water in a large vessel (idli vessel or pressure cooker) suitable to put above container and steam cook for 30 minutes.
6. Traditional Junnu Recipe | Kharvas Recipe turns tight when refrigerated and served chilled.

Recipe Video

How to make Junnu or Kharvas Recipe:

1.  Put little water in a pan and add jaggery to make syrup.

2.  Take colostrums milk on the first or second day and put few drops of calotropis leaves milk.

3.  Once jaggery syrup cools pour the syrup in milk directly by filtering and removing foreign particles.

4.  Add jilledu milk drops, black pepper powder and cardamom powder, mix well.

5.  Put this mix in a container and close the lid so that boiled water does not enter into the vessel.

6.  Add two glasses of full water in an idli vessel or pressure cooker and place Kharvas vessel and place a lid and cook for 30 minutes.

7.  Once cooled, either serve Junnu Recipe | Kharvas Recipe hot or chilled. When chilled, it becomes hard.

Watch the Junnu Recipe Video on YouTube.