Ingredients with Measurements:
- 1 liter of milk
- 1/2 cup of sugar
- 1/4 cup of lemon juice
- 1/4 teaspoon of saffron strands
- 1/4 cup of warm water
Special equipment needed:
- A cheesecloth or muslin cloth
- A large mixing bowl
- A steamer or pressure cooker
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, stirring continuously until the milk curdles and separates into solids (paneer) and whey.
4. Line a large mixing bowl with a cheesecloth or muslin cloth and strain the curdled milk through it, squeezing out as much whey as possible.
5. In a small bowl, soak the saffron strands in warm water for 10 minutes.
6. Add the saffron water to the paneer and mix well.
7. Pour the mixture into a greased steamer or pressure cooker and steam for 20-25 minutes until set.
8. Remove from the steamer or pressure cooker and let it cool to room temperature.
9. Cut into desired shapes and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for boiling milk, low heat for curdling milk, and steaming temperature for cooking junnu.
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 9g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Sugar can be substituted with jaggery or honey.
- Saffron can be substituted with cardamom powder or rose water.
Variations:
- Add chopped nuts or raisins to the mixture before steaming.
- Use coconut milk instead of regular milk for a vegan version.
- Add cocoa powder for a chocolate-flavored junnu.
Tips and tricks:
- Use full-fat milk for a creamier texture.
- Squeeze out as much whey as possible to prevent the junnu from being too watery.
- Use a steamer or pressure cooker for even cooking.
Storage instructions:
Store junnu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat junnu in the microwave or on the stovetop until warm.
Presentation ideas:
Serve junnu on a plate or in a bowl with a sprinkle of saffron strands on top.
Garnishes:
Garnish with chopped nuts or dried fruits.
Pairings:
Serve junnu with a cup of hot tea or coffee.
Suggested side dishes:
Serve junnu as a dessert after a meal.
Troubleshooting advice:
- If the junnu is too watery, squeeze out more whey from the paneer.
- If the junnu is too dry, add a little milk to the mixture before steaming.
Food safety advice:
Make sure to use clean utensils and equipment when making junnu.
Food history:
Junnu is a traditional dessert from the Indian state of Andhra Pradesh.
Flavor profiles:
Junnu has a sweet and creamy flavor with a hint of saffron.
Serving suggestions:
Serve junnu as a dessert after a meal.
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Region: Indian