Posu (Ginnu, Junnu, Kharvas) – Without lactating cow’s milk

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.

At my native place, almost everyone used to raise cows for milk. We had few cows till I was in 8th standard(grade). Though I never used to tend any of them, I consider them as my favorite pets. They are innocent, sweet to talk to (you know how we talk to pets), and very cute. My grand father used to take care of them. I still remember my favorites among the lot – Shaila, a very sweet cow which grew up with us . Yes, cows are as dear to us as dogs are to most of the population now. We had yearly Gopoojas when we worshiped them. We also have a separate ‘cow barn’ for them. Though we don’t have the cows now, we still have the barn. But often our neighbors share this milk and we make posu once in a while.

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.

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

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.


  1. Maya March 8, 2008
    • Dan Sujan June 21, 2011
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