Saturday, June 15, 2013

Colostrum pudding (Posu/Ginnu/Junnu/karvas )


Prepared from 1st day colostrum and fresh milk

Colostrum is the first milk of mammals. Like human colostrum, colostrum from cows is rich in immune factors, antimicrobial fatty acids, vitamins and minerals--all necessary to protect the calf from infection and insure adequate growth during infancy. Colostrum has a long history of use in the practice of medicine, especially in Ayurvedic medicine, and has been successfully used to treat a host of chronic diseases including allergies, autoimmune diseases, respiratory ailments, digestive disorders, diabetes, osteoporosis, heart disease, gout and depression. In fact, colostrum is said to be the perfect anti-aging food and has been used in expensive spas for years.
      In the English countryside, colostrum is called "beestings" and is used in a variety of custard and pudding dishes. It can be substituted for eggs because when used, it will cause the puddings to "set." In konkani we call it posu, in kannada Ginnu and in Marati it is known as Karvas and in north india it is know as Junnu

Ingredients
  • 1 cups cow's colostrum (milk from the first or second milking after calving)*
  • 2 cups  colostrum (2nd milking)*
  • 11/2 cups Jaggery 
  • 1 tsp Cardamom powder
prepared from 1st milking and 2nd milking 
Cooking Directions
  1. Mixing the colostrum with milk is an art one has to learn, but the rule of thumb is that if it's from the first milking, then it should be thinned 1:2, but if it's from the second milking, then it should be thinned with two parts colostrum to one part milk. To make sure you're getting the mix right, do a test batch and cook it to see how it comes out.
  2. First dissolve the jaggery in a milk and stir together the milk and colostrum, When you're sure of the mix,strain if necessary to remove any impurities in the jaggery. add the cardamom powder and stir to mix
  3. Now Pour the mixture into a saucepan or bowl or pudding mould and steam it just like we steam idli in a steamer.
  4. Boil some water in a vessel and put a lid or cover it with a  foil to avoid moisture entering and cook gently in a water bath on the stove-top for until the mixture is set. The pudding should be solid, soft and smooth  the texture is similar to creme caramel. It will take about 10 to 15 minutes depending on the size of the ramekins or pudding moulds.
  5. Let it cool completely before cutting.
  6. Serve chilled.
Tip:
  1. Jaggery can be replaced with Sugar  for this recipe (depending on your taste). I prefer adding jaggery itself.
  2. You can replace cardamom powder with saffron strands or vanilla essence to get a different flavor.

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