But should not be consumed raw unless it is pasteurized or boiled well. The excess milk after the calf consumes is distributed among friends and relatives to express their joy of the new arrival i.e. the calf. To make junnu or kharvas, on the first day, this milk is mixed with regular whole milk, jaggery, cardamom powder and pepper. Then it is steam cooked until it firms up and becomes a pudding. On the subsequent days, the milk is used to make junnu as it is without diluting. Some folks like to have this runny that is of a drinking consistency, but we prepare it to a thicker cake like consistency that can be eaten by a spoon. The pudding consistency or its texture depends on the ratio of colostrum milk : normal milk. To get a consistency as seen in second photo, we diluted in the ration of 1:6 since it was the first days milk. If you happen to use the milk from second day on wards, no dilution should be done otherwise the pudding may not set. This milk stays good frozen for about a month, if refrigerated for about 48 hours. I do not know the safety if used over that period. Junnu or kharvas was prepared by my mum, during my visit to India last june. She usually stocks up this milk in the freezer whenever it is sent by friends and relatives owning cows in their farms. I have also heard that colostrum powder is available in India which can be used to make Junnu. Junnu can also be made without using junnu paalu or milk, will share that recipe sometime. We use a good amount of pepper powder as it is said to cut down the vata dosha that is caused by consuming this milk. It is your choice whether to use pepper or not to. You can check this link for Sweets recipes
