How to make Mawa or Khoya
Festival season is round the corner & am here with fresh homemade authentic khoya or mawa recipe, which is a basis for many popular Indian sweets & desserts like sweet peda, kalakand, burfi, palkova, milk sweet, gulab jamun, etc. Its absolutely very easy & simple to prepare at home fresh khoya. Only thing is it takes little time but the akibat result is hearty delicious. In this recipe, the fresh whole milk is cooked on low flame with stirring until it turns thick & solid state. Lets welcome the colourful festive season with homemade sweets!Video Recipe For more Video recipes Subscribe here
Ingredients
- Fresh full fat whole milk - 1 litre
Method
- Pour full fat milk in a thick bottomed pan or non-stick pan.
- Heat it in medium flame and bring milk to boiling state.
- Now lower the flame and let the milk gets boiled in simmer.
- Stir in once in a while until milk reduces half of its consistency.
- The milk froths many times and keep on stirring.
- The milk starts thickening as shown in the video and continue stirring.
- Keep on stirring in simmer until the milk reaches a semi-solid state.
- With a spatula, scrap the sides of the pan and continue stirring.
- At this point, you can see there are no bubbles appearing in the milk and reaches a solid consistency.
- Now turn off the flame.
- Scrap the sides and make it to thick mass.
- On cooling the mass further hardens to thick mawa.
- Let the mawa cool at room temperature.
- Homemade healthy mawa or khoya is ready.
- It took approximately 45 mins to get 200 gm of mawa from 1 litre of milk.
- This mawa can be refrigerated in air tight container and can be used when required.
- Many popular Indian sweets like gulab jamun, kalakand, palkova, milk sweet etc can be prepared with mawa. And also mawa can be used in preparation of Indian curries.
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