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Khoya or mawa is one of the most common core ingredients of Indian Dessert. It is also used in many Indian cuisine on large scale apart from dessert. In India khoya is easily available in any sweet shop. But whoever is from abroad it is hard for them to get ready made khoya in store. So I’m compiling all possible ways to make khoya at home. Actually I wasn’t sure about this post but when one of my fellow readers asked me for the recipe of homemade khoya I decided to post this. So at present I don’t have step by step pictures. As soon as I’ll make my next batches of khoya I’ll click them and will add on.
Traditional Process:
It is a lengthy and tedious process. You need to stir the milk continuously. For larger amount of khoya this process can be very painful too.
Ingredients:
Full fat milk: 1 ltr.
Yields about 150-200 gms. of khoya (depending on the quality of the milk)
Preparation:
Heat the milk in a non-stick heavy bottomed pan on high flame and bring it to boil.
Once the milk starts boiling simmer the flame and continue stirring. Soon milk will start to thicken. Stir non-stop to avoid burning until the milk becomes semi-solid.
Switch off the flame and let it cool in the pan itself.
Khoya (Mawa) is ready now. Use according to your need.
Quick Process:
this process produces little grainy khoya But it is very effective if you are making in large scale. If you need smooth khoya for Sandesh or any sweets knead the khoya as dough to make the khoya smooth in texture.
Ingredients:
Full fat milk: 1 ltr.
Lemon juice: 1-2 tsp
Yields about 180-250 gms. of khoya (depending on the quality of the milk)
Preparation:
Heat the milk in a heavy bottomed non-stick pan until it starts boiling.
Keep boiling for 2-3 mins.
Add lemon juice little by little until you notice milk is separating or curdling. Don’t add entire juice at a time as it will cause the milk to curdle completely and that will become Chenna not khoya. So be careful here. Stop adding juice as soon as the milk starts curdling and keep boiling the mixture on high flame. Soon (5-10 mins) the moisture from the mixture will evaporate and concentrated khoya will be left in the pan.
Your khoya is ready to use. Let it cool first and then use.
Microwave Process:
Ingredients:
Milk powder: 1 cup
Ghee/ Clarified butter: 2 tsp
Milk: 1/4 cup
Preparation:
Mix ghee and milk powder. Add milk to make a thick batter.
Transfer the batter in a microwave safe bowl. Microwave it on High flame (900W) for 2 mins with cover. Stir it in between every 1 minute. Take the bowl out and let it cool completely.
Now again put it on Microwave and heat it on high flame as before. Continue cooking for another 2-4 minutes. Don’t forget to stir in between until most of the moisture evaporates and you get the grainy texture.
Cool the khoya and use it as per your requirement.
I made ‘Choco Mawa Roll with saffron’ by using this Khoya or Mawa.
I made ‘Choco Mawa Roll with saffron’ by using this Khoya or Mawa.
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