Wednesday, February 11, 2009

Posu / Kharvas / Ginnu / Colostrum Milk Pudding / Konkani Pudding

Posu is made from colostrum milk also called as "first milk". It is a very popular traditional dish in Karnataka, Goa and Maharashtra. Colostrum milk is thick yellowish milk produced by the cows for a few days after giving birth to a calf. It is very rich in fat and other nutrients. 
Tabela is a small complex where cows are housed and looked after by a staff of people who milk them and take care of them. My grand mom would ask the bhaiya at the tabela to let us know when any of the buffalo's or cows give birth to calves. Whenever she bought colostrum milk (also called "Cheek" milk )we would get to feast and relish the delicious posu. It is also one of my father's favorite sweet, so my mom always was on lookout for colostrum milk whenever and where ever it was available.

Living in the Bay Area, I did miss eating posu sometimes until I found that we get colostrum milk at Whole Foods. I got about 400 ml of organic colostrum milk for approximately 12 $. Posu can be stored in the fridge for around a week...if it remains..we finished it within 3 days:)

1 part colostrum milk or Cheek
1 part thick Coconut milk
1 part jaggery or as per taste
5-6 cardamom pods


Chop the jaggery into very fine pieces. Powder the cardamom seeds. Mix the colostrum milk, coconut milk, jaggery and cardamom seeds. Stir till the jaggery dissolves in the milk. Put it in small containers and steam it for 15-20 minutes till the milk settles down into a pudding consistency. Let it cool for around 30-40 minutes or chill it in the refrigerator. Serve at room temperature or chilled.