Thursday, December 2, 2010

Khoya (Mawa)

Khoya is a milk cheese, are traditionally by reducing whole milk in an open skillet for long hours.It is one of the most famous and a classic ingredient in Indian cooking where  richness that it adds to the sweets is indescribable.It is not as hard as you might think and it keeps well in the fridge.See these steps to realize what a simple process this whole Khoya making .Trust me – you will never buy store varieties ever again!


Time 10 to 12 min.(about 1 cup khoya)
1.      4 cups milk
2.      2 cups whipping cream
3.      1/2 teaspoon gum powder (goand, optional)
4.       1 teaspoon ghee
1.      Take heavy bottom pan or non stick pan (helps a lot to avoid the milk from getting burn).
2.      Add ghee and roast gum powder than add hot milk.
3.      Now add whipping cream and continue stirring so that the milk does not stick to the base of the pan.
4.      Now your milk is thickens to form the khoya.
5.      Remove from the heat and cool. 
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fouzi said...

good ,Daksha....Where will we get gum powder in Thailand?

Daksha said...

Thanks , I brought it from India , but you may try indian shop at Pahurat

Medeja said...

I was looking everywhere how to make it and was upset I cant get it here in shops :) How long can you keep it in a fridge?

Daksha said...

Medeja its natural khoya,(shops Khoya they may mix Semolina).you shall store in frozen section for almost 1 month .

Madlani Associates said...

Can you provide us your email address to discuss more about mawa/khoya process pl.

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