Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mawa khoya. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Khoya or mawa recipe - step by step post on how to make khoya in the traditional way. Khoya also known as mawa or khoa is dried evaporated milk solids. the milk is slowly simmered in a large iron. Homemade khoya (mawa/khoa) is the basic ingredient in many Indian sweets like Gulab Jamun and Making khoya or mawa at home is easy, cook milk on low flame until it turns thick and almost all.
Mawa Khoya is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mawa Khoya is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mawa khoya using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mawa Khoya:
- Take 1-2 cups Liquid milk
- Get 2-4 tablespoon Amul powder milk
- Take 1-2 tablespoon Ghee / Butter
- Make ready 1 tablespoon Chopped almond (for garnishing)
- Get 1 tablespoon Chopped pistachios (for garnishing)
- Make ready to taste Sugar
Mawa also referred to as khoya, mawa or khova is used to make many Indian/South Asian sweets and savory dishes. Traditionally khoya/mawa is prepared by simmering. We are very familiar with Pedas, Halwas and Gulab jamuns. You must have stumbled term 'Khoya' or 'Mawa' in many Indian dessert recipes.
Instructions to make Mawa Khoya:
- Heat the cooking pan and add a little bit of ghee Or butter and add liquid milk to stir it well
- Add amul powder milk and stir it gently, so that no lumps will be created.
- Add sugar, as per your choice and stir it gently until it is becoming more to more thick and looking like dried dairy product mawa or khoya.
- After making the khoya, garnish it with chopped pistachios and chopped almonds.
- Best serve with Roti. Preserve it for two to three days.
It is a super ingredient which is basically dried evaporated milk, prepared by reducing the milk by evaporating its moisture on. Mawa or Khoya is a very important ingredient in many of the Indian dishes. Learn How to make khoya or mawa at home. Once it get consistency of khoya take it out, but if you want brown color khoya/mawa like village khoya then cook it more to let it turn light brown. Chikna Mawa is also called Daav ka Khoya.
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