Monday, 12 February 2018


SEEMBAL OR COLOSTRUM MILK PUDDING is made by mixing the jaggery, cardamoms, pepper and dry ginger with the milk produced by the cow after just delivery of her calf. The milk of the first five days are very thick and pale yellow coloured and very nutritious and immune booster for the newborn. This milk is rich in antibiotic and high protein. This dessert is enjoyed occasionally.

How to make traditional way?

Preparation time 10 minutes
Cooking 30 minutes.
Yield two to three servings.


Colostrum milk 750 ml
Jaggery 250 gms
Cardamom 7 crushed to a coarse powder
Dry ginger 10 gms crushed to a coarse powder
Pepper Powder 1 tsp


Mix the jaggery, Pepper, Dry ginger and Cardamom powders with the milk and give some good stirs to incorporate every ingredient combine together.

Heat the pressure pan with 200 ml water over medium heat.

Pour the mixed milk contents into the container that fits inside the pan.

Place the container with milk in the pressure pan.

Steam the milk without placing the weight.

Steam for 30 minutes.

Turn off the heat.

Set aside to cool down.

Take out the steamed pudding. Let it cool for 10 minutes.

Run the knife along the edges of the pudding.

You invert into a dry plate.

Or You cut the pudding into rectangular pieces.

Enjoy the soft and porous texture and amazing taste!

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