This amazing dessert happens to be one of the favourite of my hubby’s. So now that his birthday is around the corner, decided to make it for him 🙂
- 1.5 ltrs whole cream milk
- 1.5 cups of sugar
- Boil the milk while stirring it intermittently.
- After 10 mins the milk will start to change color. Keep Boiling.
- Boil till it reaches about 1/3rd of the original amount of milk. It will also have thickened quite a bit.
- Add the sugar and continue to boil till it reaches grainy consistency.
- Take off the flame and add dry fruits of choice. I prefer ghee-roasted cashews.
- Put into the fridge after cooling down.
- Serve cold.
This amount will give 10 servings.
This is my favorite sweet, and was absolutely delighted when my mother-in-law made it a few days back. In fact I had this sweet only at sweet shops, and it had never occurred to me that it could be prepared at home.
Junnu Paalu is basically milk from a lactating cow (or buffalo), usually from the first 1-2 days after birthing a calf. This is especially important, as the milk is very rich and this gives it an added flavor not found in regular milk. Nowadays, most of us buy milk packets, and the junnu milk available in store may not really be fresh, or purely junnu milk.It so happens that at my in-laws place, we take milk from the local milk-man, and this ensured that we get fresh junnu milk whenever it is available.
Our milk-man thought hubby was staying for a few days, and brought the milk. Unfortunately by that time, hubby had returned home, while I stayed back with the in-laws, and got to enjoy this treat!! 🙂
This is one dish that cannot be qualified as merely a dessert to be had along with a meal. It can be had as a snack as well, and and can be had at any time, except probably late evening as it is quite heavy.
1 ltr Junnu Paalu
8-10 cardamoms (elaichi)
1 cup pepper corns
1-1.5 cups sugar
- Pound the elaichi and pepper corns roughly, so that the flavors are released.
- Add the sugar to the milk, and stir well till the whole sugar is dissolved
- Add the cardamoms and elaichi and mix well.
- Put the lid on, and cook in a pressure cooker for about 6 whistles.
- Take out once cooled down.
The sugar and peppers give it a sweet-spicy taste, while the cardamom gives added flavour.
Serve when cooled.