Khoya | Mawa

Khoya | Mawa step by step instructions:

Khoya or Mawa is a must for traditional Indian sweets. It is reduced milk.
At my home, it is a custom to make homemade mawa and especially during festive seasons. It is although a time-consuming procedure but it is very simple to make.
So why not prepare mawa at home and stay healthy by eating all the healthy and yum sweets prepared by it.

Let us start cooking!!!

Ingredients:
Full cream milk: 1 liter

Method:
1. Grease a heavy bottomed pan with ghee and pour the milk into it.

2. Let the milk boil. Slow the flame and let the milk simmer until it gets reduced to crumbles. Make sure you stir the milk occasionally so that it does not stick to the base or corners of the pan.

3. Switch off the flame.
4. Let the mawa (khoya) cool down.
5. Keep in an air-tight container in the freezer.
6. It remains fresh in the freezer for almost 3-4 months.
7. Use as and when required by taking it out from the freezer.
8. Homemade “Mawa|Khoya” is ready!

Tips:
1. 1 liter of milk yields 215 gms of khoya.
2. Stir occasionally to avoid the milk sticking to the pan.
3. 1 liter of milk takes approximately 1 ½ hours to get reduced.
4. To make gulab jamuns we need mawa which is prepared from full cream + skimmed milk. Hence, as per the sweet demands, we can change the milk and get the desired mawa.

See you soon with a new recipe till then Happy Cooking!!!