GINNU-COLOSTRUM MILK-JUNNU

We get Ginnu/colostrum milk after cow gives birth to a calf.  I  got Ginnu/colostrum milk from a village man, as per his saying, they give the first milk to temple and then distribute among themselves.

Colostrum Mlik, Ginnu haalu in kannada, kharvas in marathi, junnu paalu in telugu.

Ginnu/Colostrum Milk is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. The most pertinent bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in colostrum provide passive immunity, while growth factors stimulate the development of the gut. They are passed to the neonate and provide the first protection against pathogens.  Colostrum is known to contain immune cells and many antibodies.

We can get colostrum milk/powder in stores and I do not know about the quality.  I have not tried.  I prefer fresh milk.

Today I am preparing traditional method of preparing Ginnu/colostrum milk.

Ingredients :

Ginnu/Colostrum Milk        2 cup
Jaggery                                           2 cup
Salt                                                   1 pinch
Grated fresh coconut           1 cup
Elaichi                                           1/2 tsp
Avalakki/flattened rice       1 cup
Fried Gram                                2 tbsp

Method :

Take a pan, pour Ginnu/Colostrum Milk and keep to boil.

Add jaggery and stir to dissolve and keep boiling.

You can see curdling of the boiling milk.

Add fresh grated coconut, elaichi and stirr well.

Wash avalakki/flattened rice and add to cook for 3-4 mins.

Grind fried gram to powder, salt and add to it.  Mix well.

Close the lid and cook for 3-4 mins in low flame.

Switch off and keep for 3-4 mins to settle.

Ginnu/Colostrium Milk pudding is ready to serve.

 

Tips :
You can add more jaggery as per your taste.  You can also add roasted rava in place of fried gram.  You can store in fridge for a day also.

Shyla Nagesh

http://brahmin.kitchen

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