Exploring the Rich Tradition of Indian Colostrum Desserts: Kharvas, Junnu, and Their Health Benefits

India is a country of rich cultural heritage. Our heritage is carried forward in the art and culture and the food we consume. The Indian traditional food is considered a complete food, according to studies as it is sustainable, highly rich in nutrients and aids in immunity boosting. When the talk is about food, sweets and desserts are an invincible part. Milk and its associated products are one of the most functional traditional foods in the country. Bovine colostrum is the first milk of bovines that is traditionally consumed in various parts of the country. Ranging from east to west and north to south, it is consumed in the form of dessert cake or other processed forms.

Cow colostrumis believed to be highly beneficial for human health. It is the first fluid that is secreted by the birth mother and supplements a wide assortment of nutrients that are required for optimal growth of the infant along with promoting immunity building. It has been scientifically reported that before the discovery of penicillin, it was the common antibacterial used against infections. It is a powerhouse of nutrition that is accredited both nationally and globally. Studies have proven that this provides all the essential nutrients required for the growth, protection, nutrition and defense of the neonate. The concept is simple- when a neonate is born; it lacks its adaptive immunity; so this colostrum, high in antibodies, provides the necessary source of immunity to the calf, thus providing the required immunity for its defense. All the essential nutrients like proteins, vitamins, fats, minerals and other bioactive compounds are present in it. The vital role in the provision of antimicrobial activity and passive immunity is documented not only in the calves but in humans as well. 

Although an interest of the Western countries in the application of colostral liquid boosted its popularity, it has been traditionally used and consumed in Indian households for centuries. Otherwise, what could have remained a simple medicinal food has been transformed into a savory Indian traditional sweet that is cherished and celebrated as a treat amongst the communities. Traditionally the colostral fluid was steamed or boiled, with or without condiments as a cake and consumed. However, with the advent of contemporary cooking styles, gradually cholesterol fluid was used to prepare various desserts like Kharvas in Maharashtra and Junnu in Telangana. These forms of colostrum puddings are reflections of the ingenuity of traditional Indian cuisine and the potential it harbors to convert simple and sustainable ingredients into gourmet delicacies. The creativity and inventiveness of the Indian cuisine have altered this nourishing and healing material into a gastronomic delight. Cow colostrum, some sweetener and some aromatic condiment- and it's ready!

Kharvas, Junnu, Ginnu, or Posu are the different regional names given to the same sweet made of the same ingredients. The name Kharvas is derived from the Marathi word ‘Kharv’ which means milk skin. This dish is offered to the deities as a symbol of gratitude and regard for prosperity by the community. This velvety, white dessert jiggles softly on the plate, exuding the subtle aroma of nutmeg and cardamom, making it a feast for both the eyes and the palate. This dessert is consumed in the Western countries. Kalvdans is a Swedish dessert that is similar to Kharvas made of Colostrum. The process of preparing this dessert is simple and each bite demonstrates traditional culinary richness packed with taste and health.

Kharvas 

Elegant and simple- Kharvas is the delight of Maharashtra. It is a cherished delicacy that is prepared with Cow Colostrum mixed in normal milk along with jaggery and a dash of nutmeg or cardamom. Kharvas is a cherished delicacy commonly prepared in households, markets and local sweet shops.

Junnu

The preparation of the first milk desserts is an art rooted in deep cultural heritage. It is a straightforward but unique method with minimal ingredients that are available naturally. The rich creamy, velvety end-product is a testament to the vibrant culinary heritage of the country. As the dish is slow-cooked, it signifies the love and care that the cook carries for their loved ones. Else who has so much patience in this era of ready-to-eat meals to wait for hours in the kitchen for a simple sweet?

The preparation of this dessert is a cherished memory of the generations. Let us see how it is prepared in a step-by-step method. I am simply sharing one of the most cherished techniques I learned watching my mother and grandmothers. So let us whip up some magic!

• Fresh Bovine Colostrum
• Jaggery or Sugar or any other sweetener (we use jaggery according to your taste)
• Cardamom or cardamom powder
• Nutmeg for garnishing

• The sweetener and the Bovine colostrum milk are mixed until the sweetener dissolves completely in the fluid. (Protip- here it is recommended to check if the sweetness is according to your palate)
• The aromatic condiments- cardamom or nutmeg can be also added at this stage for added flavors.
• The steamer is prepared at this point – if a steamer is not available, water can be heated in a pan covered with a lid. This ensures the effective production of steam.

1. A dish (usually a round steel dabba) is greased with either oil or ghee (trust me ghee adds a tempting flavor to the dish).
2. The mixture is then poured into this dish.
3. This dish is then placed inside the prepared pan or steamer over a stand.
4. In around 20-25 minutes Kharvas is ready! But it is suggested to check whether the mixture is properly cooked or not, so keep checking with a toothpick. Do not let the mixture become firm for that soft jiggly texture.
5. At this stage switch off the gas and let the mixture cool. Once cooled, refrigerate it for a couple of hours.
6. Garnishing with a pinch of nutmeg will enhance the eating experience. Trust me, now there is water in my mouth, and I can’t wait to have some of this slice of heaven at the earliest.

• Superfood: First milk is regarded as superfoods, which cater to the promotion of overall health and well-being.

• Immunity booster: Being highly rich in proteins and immunoglobulins, it aids in the boosting of immunity and muscle building and repair.

• Gut health enhancer: Its ease in permeability into the intestine further attenuates gut health and promotion of acquired immunity.