Junnu Recipe with Junnu Powder
Prepare Junnu/Kharvas at home easily without the need for Junnu Milk, using Junnu Powder that is readily available at all supermarkets. Follow the Kharvas/Junnu recipe process as mentioned in the video and make homemade Junnu.
Ingredients
- 500 ml Full Cream Milk
- 100 gms Junnu Powder / Kharvas
- 1 tea spoon Elaichi Powder
- 1 tea spoon Sonti Podi (Ginger Powder)
- 1/4 tea spoon Pepper Powder
- 150 gms Jaggery Powder
Instructions
- Take a bowl and add 500ML of Full Cream Milk
- Add 100 gms of Kharvas/Junnu Powder and mix till the powder is completely dissolved
- Now add 1 tea spoon of Elaichi Powder, 1 tea spoon of Ginger Powder (Sonti/Allam Podi), 1/4 tea spoon of Pepper Powder and mix till the powder is completely dissolved
- Add 150gms of Jaggery Powder and mix till it is dissolved
- Take a cooker vessel and place a stand inside it. Now, add water above the level of the stand. Boil the water over medium flame until bubbles start popping out.
- Place the Junnu mixture bowl inside the cooker and close it with the lid. Seal the cooker without using the whistle and cook over a medium flame for 15 minutes.
- After 15 minutes, open the lid and insert a knife into the mixture to check whether the Junnu is cooked properly. If milk sticks to the knife, continue cooking over medium flame for another 5 minutes. Now, turn off the stove and remove the Junnu Bowl from the cooker.
- Set it aside for 2-3 hours in a cool place (you can also refrigerate the Junnu bowl). This will cause the Junnu to set and resemble a fluffy cake.
- Scrape the edges of the bowl and place a plate on top, then flip it. Slowly remove the bowl; you will have a fluffy and tasty Junnu.Now, the Junnu/Kharvas is ready. Slice it and serve.