Ginna/posu/kharavas/milk pudding using colostrum

Colostrum is the thick yellow coloured milk produced by a cow or buffalo just prior to and also for few days after calving. Colostrum contains antibodies to protect the newborn against disease. In general, protein concentration in colostrum is substantially higher than in milk. Fat concentration is substantially higher in colostrum than in milk in some species. Colostrum is crucial for newborn  calves. They receive no passive transfer of immunity via the placenta before birth, so any antibodies that they need have to be ingested. But as mamma cow produces more and more of this milk, we humans can also use and make desserts using them. 

Nowadays getting fresh colostrum is rare. At my mum’s house we would get it quite often because we had a cattle farm and it was easy to get this milk. Now we get the powdered form of it in supermarkets.

I have used this powdered form and made this. They really taste yum and you would definitely have more šŸ™‚ i never get bored of it. We can also make these using sugar but i love the jaggery taste over sugar with this recipe.


Colostrum powder – 100gms

Raw tetra pack milk – 400ml 

Grated jaggery – 150gms 

Cardamom powder – 1tsp

Cornflour – 1tbsp


  • In a deep vessel, mix all the ingredients till well combined. The jaggery should dissolve well in the milk.
  • Steam for 15-20mins on medium flame.
  • Set aside till it cools completely.
  • Cut into diamond shape and store in the refrigerator. It stays good for the next two three days.


  • Add 100gms of sugar if your replacing sugar with jaggery.
  • If you want a pudding consistency, add 500ml raw tetra pack milk
  • Try and use full fat milk only
  • The reason to add cornflour is to get a nice and little hard top layer. You can just skip it if you don’t want to.

One Comment Add yours

  1. sandhya prabhu says:

    Well written neetu . Happy blogging n Cooking . God bless you .


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