Homemade mawa or khoya recipe -
Khoya also known as mawa or khoa is dried evaporated milk solids. the milk is slowly simmered in a large kadai, till all its moisture evaporates and it reduces to solids. In Indian cooking, especially in northern parts of India, khoya forms a base of almost all sweets. Depending on the type of khoya, which can range from being hard to soft to granular, they are used accordingly in sweets. Khoya is also added to curry recipes.
Usually buy khoya from outside. But mostly problem is not getting pure khoya in market.
This is not a recipe as such, but A method sharing on how to make khoya. you can use any amount of milk to prepare khoya. The milk has to be fresh and full fat milk. Whole milk gives better results. 1 litres of milk yielded 250 gms of khoya. Depending on the quality and fat content, the khoya yield can be less or more. You can even make khoya from 1 litre to 2 litres of milk.
homemade khoya is also better than the store brought ones. There is just the richness & goodness of milk in this homemade khoya. No additives or preservatives are added.
This is very easy to make pure khoya at home.
Ingredients
1 litres fresh milk
1 Kadhai
1 spatula for stir the milk
Instructions
Pour the milk in a large thick bottomed pan and place the pan on the gas or induction.
Bring milk to gentle boil first on a low to medium flame.
Then lower the flame and simmer the milk. Stir at intervals whilst the milk is simmering.
The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
Scrape the milk solids from the sides and add to the milk.
The milk will continue to reduce and thicken as its being simmered on a low flame.
A stage will reach when the reduced milk will resemble rabri (an indian sweet).
Continue to simmer and stir.
Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point care and continuously stir. If you don't then the reduced milk will get browned or burnt. The bubbles are due to moisture in the milk.
When you see no bubbles in the reduced milk, its time to switch off the flame. It took me 2 hours and 5 minutes overall on a low flame.
With a spatula, scrape the milk solids from the sides and add these to the bowl. Cover the bowl and let the khoya cool at room temperature. Then you can refrigerate it.
Add this homemade khoya or mawa as required while making various indian sweets or indian curries
SAFINA KHAN
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