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Khoya Recipe | Mawa Recipe » Dassana’s Veg Recipes


Khoya, often known as Mawa or Khoa, is a key ingredient for making most Indian sweets, particularly within the Northern components of the nation. These dried, evaporated milk solids are made utilizing only one ingredient: milk. Discover ways to make this straightforward ingredient for your self at residence utilizing the standard technique!

how to make khoya or mawa

Khoya is dried evaporated milk solids. The milk is slowly simmered in a big iron kadai, until all its moisture evaporates and it reduces to solids. In Indian cooking, particularly in Northern components of India, khoya types a base of virtually all sweets. Relying on the kind of khoya, which may vary from being arduous to smooth to granular, they’re used accordingly in sweets. Khoya can be added to curry recipes.

After I acquired some requests to submit the strategy of creating khoya, I did determine to make a number of khoa primarily based sweets for this Diwali. Therefore I assumed its higher I put together khoya at residence and add a submit too. A couple of of the Sweets recipes where khoya is added are:

  1. Gulab jamun
  2. Barfi recipe
  3. Gujiya recipe
  4. Kala jamun
  5. Peda recipe

Often I purchase khoya from exterior. It saves time and one doesn’t must undergo the lengthy means of cooking. Nonetheless, in case you put together the khoya as a facet activity, with you doing one thing else within the kitchen, like chopping, getting ready another recipes and so forth, then it doesn’t appear like a time consuming technique.

Because the milk will get diminished by itself on a low flame and all you need to do is stir and scrape at intervals. Its not tedious. So I do recommend to organize khoya concurrently when you find yourself cooking or doing another chore within the kitchen. That is multi tasking and you need to be attentive 🙂

The pan for use for making khoya, ought to be thick bottomed or an general thick pan or kadai. That is in order that the milk doesn’t get burned or browned from the underside. If this occurs, then no matter effort you will have put, goes waste.

The pan needs to be deep too, in order that the milk doesn’t fall out, whereas simmering. I used my massive non stick kadai to make the khoya. Non stick works very nicely when making merchandise like khoya.

This isn’t a recipe as such, however a way sharing on find out how to make khoya. You should utilize any quantity of milk to organize khoya.

The milk needs to be recent and full fats milk. Complete milk provides higher outcomes. 1.25 litres of milk yielded 250 gms of khoya. Relying on the standard and fats content material, the khoya yield could be much less or extra. You’ll be able to even make khoya from 1 litre to 2 litres of milk.

Like all selfmade stuff, selfmade khoya can be 100 occasions higher than the shop introduced ones. There’s simply the richness & goodness of milk on this selfmade khoya. No components or preservatives are added.

This khoya stays good for about 3 to 4 days within the fridge. within the freezer, you possibly can maintain for six to eight days.

Step-by-Step Information

Easy methods to make Khoya or Mawa

1. Pour milk in a big thick bottomed pan and place the pan on the stovetop.

milk for making khoya or mawa recipe

2. Deliver milk to mild boil first on a low to medium warmth.

boil milk to make khoya mawa recipe

3. Then decrease the warmth and simmer the milk. Stir at intervals while the milk is simmering.

simmer milk - making khoya or mawa recipe

4. Consistency of the milk after 23 minutes proper from the start.

boiling milk for making mawa or khoya recipe

5. The milk will froth many occasions, whereas it’s being simmered.

milk frothing - making mawa or khoya recipe

6. So once you see this taking place, with a spatula stir the milk.

stir milk - making khoya or mawa recipe

7. Scrape the milk solids from the perimeters and add them to the milk. The consistency after 1 hour 40 minutes. The milk has diminished significantly.

preparing khoya or mawa recipe

8. Stir and proceed simmering.

simmer milk - making mawa or khoya recipe

9. You’ll be able to see under the consistency like that of rabri.

rabri consistency - making mawa or khoya recipe

10. Extra simmering and that is what we get after 2 hours. Only a few minutes extra 🙂

simmering milk to make mawa or khoya recipe

11. After 3 minutes.

preparing mawa khoya recipe

12. In direction of the final 7 to eight minutes, you will note bubbles bursting within the diminished and condensed milk. At this stage, repeatedly stir the diminished milk.

In the event you don’t then the underside will get browned or burnt. The bubbles signify the presence of moisture within the diminished milk. Stir and simmer until you see no bubbles within the milk solids.

making mawa recipe, khoya recipe

13. While you see no bubbles bursting within the diminished milk, its time to change off the flame. Took me 2 hours and eight minutes general on a low flame. Facet by facet I used to be prepping and cooking veg fried rice together with mushroom manchurian.

mawa recipe, khoya recipe

14. Accumulate the khoya or mawa in a bowl. With a spatula, scrape the milk solids from the perimeters and add these to the bowl. Cowl the bowl and let the khoya cool at room temperature. Then you possibly can refrigerate it.

mawa recipe, khoya recipe

15. Add this selfmade khoya or mawa as required whereas making varied Indian sweets or Indian curries.

khoya recipe, mawa recipe

Please be sure you price the recipe within the recipe card or depart a remark under when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

homemade khoya mawa served on a white plate with some in the spoon kept on the left side.

Khoya Recipe | Mawa Recipe

Home made mawa or khoya recipe – a conventional technique of getting ready khoa or khoya at residence.

Prepare dinner Time 2 hrs

Whole Time 2 hrs

Forestall your display from going darkish whereas making the recipe

  • Pour the milk in a big thick bottomed pan and place the pan on the range high.

  • Deliver milk to mild boil first on a low to medium flame.

  • Then decrease the flame and simmer the milk. Stir at intervals while the milk is simmering.

  • The milk will froth many occasions, whereas its being simmered. So once you see this taking place, with a spatula stir the milk.

  • Scrape the milk solids from the perimeters and add to the milk.

  • The milk will proceed to cut back and thicken as its being simmered on a low flame.

  • A stage will attain when the diminished milk will resemble rabri (an indian candy).

  • Proceed to simmer and stir.

  • In direction of the top when the milk has diminished a lot, you will note bubbles bursting within the diminished milk. At this level repeatedly stir. In the event you don’t then the diminished milk will get browned or burnt. The bubbles are as a result of moisture within the milk.

  • While you see no bubbles within the diminished milk, its time to change off the flame. It took me 2 hours and eight minutes general on a low flame.

  • With a spatula, scrape the milk solids from the perimeters and add these to the bowl. Cowl the bowl and let the khoya cool at room temperature. Then you possibly can refrigerate it.

  • Add this selfmade khoya or mawa as required whereas making varied indian sweets or indian curries.

Diet Information

Khoya Recipe | Mawa Recipe

Quantity Per Serving

Energy 3

% Day by day Worth*

Sodium 2mg0%

Potassium 6mg0%

Vitamin A 10IU0%

Calcium 6mg1%

* P.c Day by day Values are primarily based on a 2000 calorie food plan.

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This Khoya Recipe submit from the weblog archives first revealed on October 2014 has been up to date and republished on December 2022.



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