Khoya/mawa
is dried evaporated milk solids. Khoya gives a richness of flavor unlike any
other ingredient. Making khoya or mawa in traditional way is time consuming.
Most
of the Indian sweets or mithai calls for mawa or khoya. I have readers who are
asking for instant
khoya recipe because khoya is not easily available where
they live. Here I am with quick
mawa recipe.
This is not a recipe as such, but a method sharing on how to make khoya. You
can make any amount of khoya using this recipe. Just half or quarter the
ingredients, and quickly cook the khoya for any sweet dish you are planning to
make.
In
this case mawa can be prepared with milk powder. Mawa prepared with milk powder
come out good in texture and can be prepared easily. I
made mithais using both traditional and instant mawa and I don’t see any
difference between them.
My grand mom always says that
khoya is essential for healthy bones for growing kids as well as for adults. She
is right, koya/mawa is very good source of vitamin D and calcium. But you have
to be careful, consume khoya in moderation for good health.
Step by step recipe
of Instant Mawa/khoya
Prep
time
|
Cook
time
|
Total
|
2 min
|
10 min
|
12 min
|
How
to make Instant homemade khoya using milk powder.
AUTHOR:
Monali
RECIPE
TYPE: Tips and methods
CUISINE:
Indian
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
1 cup whole milk
½ cup
cream
2 tbsp.
ghee
2 tbsp.
butter (unsalted)
2 cups
milk powder/dry milk (preferably full fat)
DIRECTION
Take
a heavy bottom pan and put the flame on sim mode (very low flame needed). Now add 1 cup milk
to the pan and immediately add butter, ghee and cream to the milk and stir it well.
Mix all the ingredients while stirring constantly. Now
add milk powder to the mixture, little by little.
Stir all the milk powder
very well in milk so that it won't form any lumps.
Stir
the mixture really well and cook until it gets thick and smooth in consistency.
There should not be any lumps in the mixture.
Now
once the milk powder mixture in pan gets thick, mash it very well with the back
of the spoon, so that there are no lumps in the milk powder paste.
On
a low flame slowly cook the mixture till it gets thick.
Keep in mind it will
harden more like kova(mawa), once it cools down. So turn off the stove in time. When
the mixture comes in the form of mawa; turn of the gas stove, before the mawa
color changes.
Take
the khowa in a seperate plate and the mawa is ready.
NOTES
- Adding cream to the recipe is optional, but it would give a nice texture to the mawa.
- In case you don’t have cream for making mawa then you can only use butter and milk. Here increase the quantity of butter to 4 tbsp.
- Stir the mixture constantly and cook on low flame.
- Cook until it gets thick and smooth in consistency.
- You can shape it however you like wjile it is warm. As it cools it will hold that shape and it will harden. After that you can grate it or crumble it if nedded.
- Once it cools completely, it can be refrigerated upto 3-4 days. Or you can freeze it for a month.
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