Junket (dessert) Junket (dessert) Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk. 'Curds and Whey' is an archaic term for junket. To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. For most of the 20th century in the eastern United States, junket was often a preferred food for ill
Curd rice with fried urad dal, mustard seeds, green chilli and chopped cilantro. Also, adding a few chopped onions in bigger slices will help the curd rice from fermenting when required to be preserved. Curd rice is often eaten accompanied by South Asian pickles such as those of mango or lime. In a South Indian home, it is tradition to eat curd rice at the end of lunch and dinner, as this helps ease the effects of spicy food consumed prior. It is also said to aid digestion. In some areas, curd rice is served in a unique style where steamed rice