Tuesday, February 1, 2011

Junnu/Ginnu/Kharvas

Junnu....just thinking about it makes me wanna have it right away.My grandmother's brother who stays in a village near Rajahmundry  would send us the junnu  and we would finish it all off in a day.I miss having it here in the US until one of my friend's sil shared this recipe with me.Here 'm sharing two methods. One using sweetened condensed milk and the other using evaporated milk.

Junnu with evaporated milk:

Ingredients:
1 can evaporated milk(use the same can for measuring milk and jaggery and sugar)
1 same measure whole milk(boiled and cooled)
3/4  Jaggery grated (reduce if u like)
1/4 sugar(reduce if u like)
2 eggs(room temp)
A pinch of cardamom pwd
2 pinches of ground pepper

Method:
Pour about 2 cups water in a pressure cooker and keep aside. Beat the egg(it should not be frothy) and add the sugar ,jaggery and dissolve the jaggery and sugar. Add evaporated milk ,cardamom pwd, pepper and boiled room temp milk and mix well.Pour in a deep dish(donot put a lid on) and keep it in the pressure cooker with water.Close the cooker and cook on high for 2 mins and then on low for 30-40 mins on low heat without the whistle(just like idlis).Cool and refrigerate for 2-3 hrs.Serve chilled.Enjoy!!!!

Junnu with sweetened condensed milk

Ingredients:
1 can sweetened condensed milk
Measure 2 and 1/2 milk with the same can (boiled and cooled)
2 eggs room temp
A pinch of cardamom pwd
2 pinches of ground pepper

Method:
Beat the eggs(they should not be frothy) and add condensed milk and mix well.Add the milk,cardamom pwd,ground pepper and combine.Pour in a deep vessel (donot put the lid on) and put it in a pressure cooker with water and cook for 30-40 mins on low heat.Cool and refrigerate for 2-3 hrs.Serve chilled. Enjoy!!!
 

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