Khoya is dried evaporated milk solids commonly used in Indian sweets and desserts, particularly in the Northern region of India. Khoya is also known as mawa or khoa. Khoya or Mawa is made of either dried whole milk or milk thickened by heating it in an open iron pan. This recipe of preparing khoya is much easier and quicker. Here is the recipe with some tips and step by step instructions and pictures.
1. Ingredients Preview.
2. Firstly, heat 2tbsp ghee/clarified butter in a pan.
3. After the ghee melts, add 1/4 cup of fresh or heavy whipping cream to it and mix it really well with ghee. Keep the flame on low.
4. Then add 1/2 cup of milk while stirring continuously and mix well.
5. Next add 1 cup of milk powder gradually. Add 2tbsp of milk powder at a time and mix well. Again add 2 tbsp and mix well, Likewise add whole 1 cup of milk powder in small batches.
6. Mix really well to make a lump-free mixture.
7. Stir the mixture really well and cook until it gets thick and smooth in consistency.
8. Cook until it starts to leave the pan while stirring continuously.
9. When the mixture thickens and comes in the form of mawa, turn off the flame.
10. Mawa is ready, take it out in a bowl, or set it in a rectangular block on a butter paper, like you find it in the market or Indian grocery stores.
11. Homemade Mawa or Khoya is ready to use. You can use it for making any sweet like Mawa Gujiya, Barfi, mawa dry fruit ladoo, mawa carrot halwa or gulab jamun.
0 servings
Copyright @CookVegIndianRecipes.com