Khoya (Mawa) make Recipe:

in #dtub • 5 years ago

In some countries khoya (mawa) is not found in dairy or stores, there are many options of khoya used. In these places khoya (mawa) can be made and made at home. Khoya can be made easily in the house, but it takes a little longer to make it.

Milk is a dairy product made from milk, it is a thick form of milk. It is easily found at dairies and stores in India, many types of sweets are made from it, khoya is also used to make vegetable curry.
There are three types of khoya in the market.
#mawa-khoya-with-milk.jpg
Batti Khoya (Mawa)
This mawa remains very hard, frozen. In this, the milk is thickened, about a fifth of the khoya milk remains. After the khoya is formed, the khoya is stored in a bowl shaped mold. This khoya is used to make laddus and barfi.

Chikna Khoya (Mawa)
This khoya (mawa) is also called dawa ka khoya, it is similar to khoya (mawa) butty khoya, but it is not allowed to be as thick as the khuti khoya, that is, it is assumed to be ready a little earlier. Khowa is thick like pudding. It is used to make Khoya Rasgulla.

Danedar Khoya (Mawa)
This khoya is also made from milk, but when boiling in it, a little tartaric powder or lemon juice is made by adding granules, which only the artisans who make khoya make. Well you can also try. It is used to make Khoya Kalakand, Laddu and Daan Dar Barfi.

#mawa-khoya-milk.jpg
How to make Khoya (Mawa) at home?
To make Khoya (Mawa), use buffalo full cream milk only.
Put milk in a vessel in a deep bottom to boil, after the milk comes to boil, turn the flame to medium, stir the milk every 4-5 minutes with a spoon. After a while, the milk starts to thicken, let the milk boil, and keep stirring so that the milk does not get fried, but when the milk starts to thicken like a halwa, cook the khoya continuously. Now you will see the milk has become very thick, that is, your khoya has been made, turn off the gas. It cools down and becomes more thick.
Khoya is ready, take out the khoya (mawa) in a vessel and keep it to cool down and now you can make your favorite sweets by eating it. Keeping mawa in your mind, use it in four to five days.

Maintenance: As soon as the khoya cools down, fill it in a box and keep it in the fridge for 3-5 days. If you keep it in the freezer, it will be good for 1 month.

How to serve? : Use this khoya or mawa while making many sweets.

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5 years ago in #dtub by
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