There are some flavors that never leave us — and Junnu/ Seempal, with its soft, silky texture and cardamom-kissed aroma, is one of those timeless treasures. Growing up, I remember how special it felt to be served a slice of warm junnu during festivals or family gatherings.
But if I’m being honest, I’ve always found the traditional version made with cow colostrum a bit too intense — especially its distinct aroma, which can feel a little strong for some palates. I know a few of you might quietly agree!
If you’re like me, this instant Junnu/ Seempal powder is a true savior.
It captures all the nostalgic texture and gentle flavor of classic junnu — but in a lighter, more approachable way. No colostrum, no overpowering notes — just milk, sugar, cardamom, and steam to bring it to life.
Living in the U.S., I stumbled upon this ready-made mix at a local Indian store. I tried it with raw milk, steamed it gently, and voilà — perfectly set junnu/kahrvas that tasted like home, but even better than I remembered.
In this post, I’m sharing exactly how I made it, tips for getting the best texture, and how to plate it beautifully — from dome unmoulds that look just as good as they taste.
A Bite of History – Instant Junnu
Junnu, also known as Ginnu (Kannada), Kharvas (Marathi), or Seempal (Tamil), is a heritage dessert made using the first milk (colostrum) of a cow after it gives birth. Traditionally steamed with jaggery, cardamom, and black pepper, it was a sacred and nourishing sweet served to mothers, children, and during temple offerings.
With its custard-like texture and high nutritional value, Junnu was seen as both a delicacy and a healing food — rich in protein, immunity-boosting fats, and cultural meaning. Making it was a rare occasion, dependent on the availability of colostrum, which made it even more special.
Today, thanks to ready-made Junnu powder mixes, this vintage sweet has found its way into modern kitchens across the world — keeping the essence alive, even without the original ingredient.
Jump to RecipeIngredient Roles in Seeampal with Ready-Made Mix
| Ingredient | Role in the Recipe |
|---|---|
| Junnu/Kharvas Powder Mix | Acts as a substitute for cow colostrum; thickens and sets the pudding |
| Raw Milk | Main liquid base; helps the pudding steam into a soft, wobbly texture |
| Sugar | Adds sweetness to the dessert; can be adjusted to taste |
| Cardamom Powder | Adds fragrance and gentle spice; gives the pudding its authentic, nostalgic flavor |
| Crushed Pepper (optional) | Traditional touch; adds subtle heat and enhances aroma (used in Andhra-style Junnu) |
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Instant Junnu Recipe, How to make Instant Kharvas
4
servings5
minutes20
minutesThis easy Instant Junnu (Kharvas) recipe uses a ready-made mix, raw milk, and pantry spices to recreate the classic South Indian steamed milk pudding — no colostrum needed! Soft, wobbly, and gently spiced, it’s the perfect nostalgic dessert made effortlessly at home.
Ingredients for Junnu
1 packet, 1 Instant Junnu/Seempal Powder
1/2 cup, 1/2 Sugar
4 cups, 4 Raw Milk (full-fat recommended)
¼ teaspoon, ¼ Cardamom Powder
a pinch, a Pepper Powder optional, for a traditional twist
Directions to make Instant Seempal
- Mix the Base
In a large bowl, combine the instant Junnu powder and sugar. - Add Milk Gradually
Pour in the raw milk little by little, whisking continuously to form a smooth, lump-free mixture. - Spice It Up
Add cardamom powder and (if using) a pinch of pepper powder. Mix well. - Pour & Steam
Transfer the mixture into a steel bowl or deep plate. Place it inside a steamer or pressure cooker (without weight/whistle) and steam for 20 minutes on medium heat. - Cool, Slice and Serve
Allow it to cool at room temperature. Then refrigerate for 1–2 hours until fully set. Cut into squares or unmould gently. Serve chilled.
Notes
- 1 cup = 250 ml
Print
Directions to make INSTANT KHARVAS WITH STEP BY STEP IMAGES
- Prepare the Junnu Mixture
In a large bowl, combine the instant Junnu powder and ¼ to ½ cup sugar. Initially add ½ cup milk to create lump free mixture.
- Pour u0026 Steam
Gradually add remaining 3½ cups raw milk, whisking continuously to form a smooth, lump-free mixture. Stir in cardamom powder and, if desired, a pinch of pepper powder for a traditional twist.
Transfer the mixture into a steel bowl or deep plate. Place it inside a steamer or pressure cooker (without weight/whistle) and steam for 20 minutes on medium heat. Trust me it was so damn good!!
- Cool, Slice and Serve
Allow it to cool at room temperature. Then refrigerate for 1–2 hours until fully set. Cut into squares or unmould gently. Serve chilled.
Pro Tips to make tasty Instant Junnu
- Use raw full-fat milk for the softest, wobbliest texture — avoid boiled or ultra-pasteurized milk.
- Steam gently: High flame can curdle or over-set the junnu. Stick to medium heat and don’t open the lid mid-way.
- Cool fully before refrigerating to help the pudding firm up evenly.
- Strain the mixture before steaming for a smooth, glossy finish.
- Adjust sugar if your packet already includes sweetener — taste before adding.
Serving Suggestions
- Slice seempal/ junnu into squares and serve.
- Pair with a sprinkle of crushed cardamom or a spoon of jaggery syrup.
FAQs – Instant Seempal
A: Yes! This recipe uses instant seempal powder, which mimics the texture and flavor of traditional junnu made with cow colostrum. No colostrum is needed — just raw milk and steaming.
A: Simply combine the instant junnu/ kharvas powder with raw milk and sugar, steam it for 20–25 minutes, and chill. Many Indian grocery stores in the U.S. carry ready-made Junnu or Kharvas powder packets.
A: The most common reasons are overcooked milk, low-fat milk, or under-steaming. Use raw full-fat milk and steam on medium heat with a tight lid.
A: Yes, some traditional recipes use jaggery for a deeper flavor. However, when using ready-mix, make sure it doesn’t curdle by using clean melted jaggery and mixing well.
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