🍮 GiNNa ಗಿಣ್ಣ is a dessert traditionally made out of Jaggery and Colostrum. Let me describe these exotic ingredients to you...
Freshly extracted sugarcane juice is boiled for a long time in large, heated vats. It gets caramelised into a delicious sweetener. That’s Jaggery. 🤤
A female is pregnant for a long time. Soon after she gives birth, an antibody rich secretion comes out of her mammary glands to feed her baby. That’s Colostrum. 😳
Now imagine what kind of a sick, twisted mind decided to put the two together and invent dessert.
Someone sees a cow give birth and says, “hey, let me push that wee baby calf aside, squeeze the very first milk out of his mother’s udders, and cook it with Jaggery.”
And then it just becomes a special, gourmet recipe, passed on from generation to generation.
It’s bloody scary how easy it is for us humans to commodify and normalise the use of things which we have absolutely no business taking! 🤯😨
Sadly, as a kid, GiNNa was one of my favourite desserts.
Usually I’m not the kind of vegan who feels guilty about my past food choices. What’s done is done. I’m just grateful I make better choices now.
But GiNNa is the one dessert from my past that breaks my heart. 💔😢
I can’t believe how casually my tastebuds could enjoy something that an innocent new born should’ve been eating. 🐮🐄👩🏽🍼
If you still like GiNNa, you don’t have to wait for a cow to give birth and steal her baby’s first food.
Instead, make this Vegan GiNNa anytime you crave it!
1 1/2 L Soy Mylk
15 g Agar Agar Sheet – cut into small strips
1 1/2 C Jaggery
🌻Rinse the agar agar strips
🌹Add to soy mylk and bring to boil
🌻Reduce heat to low and keep cooking, stirring periodically, until the agar dissolves completely (takes 20-30 mins)
🌹Gently stir in the Jaggery and simmer on low heat for a couple of minutes until it dissolves (don’t let the mylk boil!)
🌻Turn off heat and transfer to a tray or individual cups
🌹Allow to cool, then let it sit in the fridge for at least 2 hours
🌻Enjoy cold!
📝 Other plant based mylks work, but fresh, homemade soy mylk gives the best texture
📝 You can use agar agar powder instead of sheets
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