Ingredients with Measurements:
- 1 liter of full-fat milk
- 1/2 cup of sugar
- 1/4 cup of lemon juice
- 1 ripe mango, peeled and diced
Special equipment needed:
- A cheesecloth or muslin cloth
- A large mixing bowl
- A blender or food processor
Step-by-step instructions:
1. In a large pot, heat the milk over medium heat until it comes to a boil.
2. Reduce the heat to low and add the sugar, stirring until it dissolves.
3. Slowly pour in the lemon juice while stirring, until the milk curdles and separates into solids (curds) and liquids (whey).
4. Remove the pot from the heat and let it sit for 10 minutes to cool.
5. Line a large mixing bowl with a cheesecloth or muslin cloth, and pour the curdled milk into it, allowing the whey to drain out.
6. Gather the corners of the cloth and tie them together, then hang the bundle over the bowl to let it drain for 2-3 hours, until the curds are firm and dry.
7. Once the curds are ready, transfer them to a blender or food processor and blend until smooth.
8. Pour the blended curds into a greased baking dish and smooth the surface with a spatula.
9. Preheat the oven to 180°C (350°F) and bake the junnu for 30-35 minutes, until it sets and turns golden brown.
10. Let the junnu cool to room temperature, then chill it in the refrigerator for at least 2 hours.
11. To serve, cut the junnu into squares and top each piece with diced mango.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
- Draining time: 2-3 hours
- Chilling time: 2 hours
Temperature:
- Milk boiling temperature: medium heat
- Oven temperature: 180°C (350°F)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 7g
- Total carbohydrates: 33g
- Protein: 8g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Sugar can be substituted with honey or maple syrup.
- Mango can be substituted with any other fruit of your choice.
Variations:
- Add cardamom powder or saffron to the milk for extra flavor.
- Use coconut milk instead of regular milk for a vegan version.
- Top the junnu with chopped nuts or whipped cream for added texture.
Tips and tricks:
- Use full-fat milk for a creamier texture.
- Do not stir the milk vigorously while adding the lemon juice, as it can make the curds tough.
- Use a baking dish that is deep enough to hold the curdled milk without overflowing.
Storage instructions:
- Store the leftover junnu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Junnu can be served cold or at room temperature, but if you prefer it warm, you can microwave it for 30 seconds or heat it in a preheated oven for 5 minutes.
Presentation ideas:
- Serve the junnu in individual bowls or on a platter.
- Top each piece with a slice of mango or a sprinkle of chopped nuts.
Garnishes:
- Chopped nuts, whipped cream, or fresh fruit.
Pairings:
- Junnu with mango pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- Serve junnu with mango as a dessert after a meal.
Troubleshooting advice:
- If the curdled milk does not separate into curds and whey, add more lemon juice or vinegar.
- If the curds are too dry, add a little milk to the blender while blending.
Food safety advice:
- Make sure to use clean utensils and equipment while making junnu.
- Store the junnu in the refrigerator to prevent spoilage.
Food history:
- Junnu is a traditional dessert from the Indian state of Andhra Pradesh, made from curdled milk and sugar.
Flavor profiles:
- Junnu with mango has a creamy and slightly tangy flavor, with a sweet and juicy burst of mango.
Serving suggestions:
- Serve junnu with mango as a dessert after a meal.
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Region: Indian