Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mawa khoya. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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. Mawa is a dairy product used in numerous sweets & curries. It can be available in semi stick form or in granules.
Mawa Khoya is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Mawa Khoya is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mawa khoya using 6 ingredients and 5 steps. Here is how you can achieve it.
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The ingredients needed to make Mawa Khoya:
- Prepare Liquid milk
- Prepare Amul powder milk
- Prepare Ghee / Butter
- Get Chopped almond (for garnishing)
- Make ready Chopped pistachios (for garnishing)
- Make ready Sugar
Making Mawa/khoya at home is super easy but it requires patience and time. Khoya can be made several ways using plain Milk powder, ricotta cheese or using condensed milk. 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.
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Steps 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.
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. If khoya or mawa is not available in the place where you live you can try this Gulab jamun with milk powder. The texture of this Khoya gulab jamun is soft, yet slightly firm with no grits. Khoya (mawa) is dried evaporated milk solid.
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