SEIMBAAL
The colostrum is also known as seimbal (Tamil), Posu(Konkani), Ginnu(Kannada), Junnu(Telugu), Kharvas(Marathi) is a sweet made from lactating cow’s milk. Usually it is prepared by the first 3 days milk from the cows who has littered. This is a sweet made in different ways. I prepare this like pal kova. When the colostrum is boiled that forms like crumbled paneer. And jaggery adds colour and flavour to the colostrum.
Ingredients:
colostrum - 4 cups
jaggery - 1.5 cups
salt - a pinch
cardamom powder - 1 tsp
water - 1/4 cup
Method:
- make a syrup with jaggery and water and bring it to boil
- then strain it and remove the dirt- the cool- now boil the colostrum.
- after 5 - 7 mins of constant stirring it forms small crumbles like paneer.
- now pour in the jaggery syrup and keep stirring once in between
- now when the sweet is firm add the cardamom powder and pour in a greased plate and cut them into cubes when they are cold.
- I have left them as crumbles as I prepared in the night and left them in the kadai.
- I consumed the seimbal during the early mornings.
The colostrum is also known as seimbal (Tamil), Posu(Konkani), Ginnu(Kannada), Junnu(Telugu), Kharvas(Marathi) is a sweet made from lactating cow’s milk. Usually it is prepared by the first 3 days milk from the cows who has littered. This is a sweet made in different ways. I prepare this like pal kova. When the colostrum is boiled that forms like crumbled paneer. And jaggery adds colour and flavour to the colostrum.
Ingredients:
colostrum - 4 cups
jaggery - 1.5 cups
salt - a pinch
cardamom powder - 1 tsp
water - 1/4 cup
Method:
- make a syrup with jaggery and water and bring it to boil
- then strain it and remove the dirt- the cool- now boil the colostrum.
- after 5 - 7 mins of constant stirring it forms small crumbles like paneer.
- now pour in the jaggery syrup and keep stirring once in between
- now when the sweet is firm add the cardamom powder and pour in a greased plate and cut them into cubes when they are cold.
- I have left them as crumbles as I prepared in the night and left them in the kadai.
- I consumed the seimbal during the early mornings.
This is for the EVENT : TASTE OF MYSORE
This is for the EVENT:
5 comments:
Love this..It has been years since I have eaten this ..Yumm
Iam on the way of postingfew more recipes .. made lots of them during the weekend.. Thanks.. Thats my fav too!!
Iam on the way of postingfew more recipes .. made lots of them during the weekend.. Thanks.. Thats my fav too!!
haven't tasted this dish so far!
name is also so unique for me sapthana!
I heard of this but never tasted it. Looks gr8!
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