Posu (Konkani), Ginnu (Kannada), Junnu (Telugu), Kharvas (Marathi) is a sweet made from lactating cow’s milk. Usually it is prepared by the first 3 days milk from the cows who gave birth to calves. It’s one my favorite sweet. This was prepared only few times in a year when we could get the colostrum milk.
Few days ago, someone reminded me of this sweet. So I tried to find colostrum milk in all the regular groceries here, I think it’s hard to find it in stores. There is a possibility that it is available but I don’t know where to look. So I had to make this without this special milk. I started searching in Google and found many options – Arjuna’s version and Ramya’s version . I cannot describe how happy. I was not keen on trying the version with egg, but the version with yogurt caught my attention. Then I realized that I didn’t have condensed milk. So instead of going out and buying it, I decided to make it with regular milk. I was not sure if it would work out. But the results were amazing. It was a bit watery compared to the actual posu – because the lactating milk is very thick and the Vitamin D milk I used was comparatively thin. But it tasted great.
Ingredients: 2 cups milk (do not use any low fat milks, I guess whole milk would work out best, I am yet to try) 1 cup yogurt Jaggery or sugar Cardamom powder
Method: Boil the milk and add jaggery/sugar. I like the jaggery version more because it gives a very nice taste. Mix well. Let it cool to room temperature. Now add the yogurt, cardamom powder and mix well. Pour it into small bowls and steam it (like idlis ) for about 15mins. Let the posu sit for about 4-5hrs before serving. You can serve this immediately but if it gets some standing time, it absorbs all the sweetness and tastes great.
Serves : 2-3 Preparation time : 25mins
PS: This version is a bit watery than the traditional version. So use small bowls for steaming them. Serve the individual bowls.
Traditional version: Mix 1 cup colostrum milk with 1 cup normal milk. Add jaggery or sugar and cardamom. Steam. This can be made in big bowl and while serving, cut into pieces and serve hot or cold.
As I mentioned few times here, avrekaLu has become an integral part of my cooking these days. I have tried many different recipes with these beans. I have a great collection of avrekaLu recipes with me, so I try to cook as many varieties with them. V being a great fan of them, it works out fine for me.
This is a traditional Kannada dish. It is a hot dish with few ingredients. It has a very nice aroma from the cumin seeds. Tastes great with plain rice.
Ingredients: 1 cup avrekaLu 1/2 cup fresh/frozen coconut 4-5 red chilies 1 tea spn cumin seeds 1/2 tea spn mustard seeds 4-5 curry leaves A pinch asafoetida A pinch turmeric Oil Salt
Method: Cook avrekaLu with salt and turmeric in cooker. Grind coconut with cumin seeds and red chilies. Add the paste to cooked avrekaLu . Cook for about 3-4 mins. Then add curry leaves and cook till gravy thickens. In a separate pan, heat little oil and add mustard seeds. When they start popping, add asafoetida. Pour this seasoning over the gravy and close the lid. Serve hot with rice.
Serves : 3-4 Preparation time : 30mins
