Khoya/mawa are used for making sweets. It is easily available in markets in India. Often we read the news about adulterated khoya in festival days. Making at home with milk is very easy but little time consuming. Today I am writing how to prepare khoya in white color at home. Here is the whole process:
Method:
1. Take two liters of full fat milk in a thick bottom pan/karahi. Keep it on full flame.
2. Stir it occasionally before boiling.
3. When it starts boiling stir continuously with flat and wide spatula/turner/kauncha etc.
4. While stirring, scrape malai from its sides as well as from the bottom of the pan too. It needs constant stirring.
5. After half an hour it will reduce to an half . At this time we need to little lower the flame. if we do not lower it will start burning from the sides. Flame should not be higher than the height of milk in the karahi.
6. Further as the milk reduces, again we need to adjust the heat. The rough idea behind it is sides of the milk in karahi/pan should not be burnt. Otherwise the taste of the khoya will be of burnt smell.
7. After 1 hour, it will be thick enough. See in the given photo. Now it is ready.
8. Khoya should be of white color, if we make it on very medium or low flame it will be of red color.
9. Make khoya of maximum 2 liters or less in one batch. If you need to make of more than two liters, then make in another batch, otherwise you will get the khoya of red color.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
-----------------------------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.
1. Take two liters of full fat milk in a thick bottom pan/karahi. Keep it on full flame.
2. Stir it occasionally before boiling.
3. When it starts boiling stir continuously with flat and wide spatula/turner/kauncha etc.
5. After half an hour it will reduce to an half . At this time we need to little lower the flame. if we do not lower it will start burning from the sides. Flame should not be higher than the height of milk in the karahi.
6. Further as the milk reduces, again we need to adjust the heat. The rough idea behind it is sides of the milk in karahi/pan should not be burnt. Otherwise the taste of the khoya will be of burnt smell.
7. After 1 hour, it will be thick enough. See in the given photo. Now it is ready.
8. Khoya should be of white color, if we make it on very medium or low flame it will be of red color.
9. Make khoya of maximum 2 liters or less in one batch. If you need to make of more than two liters, then make in another batch, otherwise you will get the khoya of red color.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
-----------------------------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.
