Khoya or mawa or kiti is made from milk. Khoya is used in making many Indian sweet dishes. Ready made khoya is easily available in India from sweet shops. However, outside India, it is not available in the supermarkets or on Indian shops. You can make it at home using milk powder in a microwave in minutes.
What is Khoya?
Khoya is actually a very thickened mild, almost solid. It can be prepared at home by boiling and reducing the milk to a semi-solid stage. However, this method takes too much time. The following mawa recipe makes khoya quickly with the ingredients easily avaialble in supermarkets.
Three different types of khoya, batti ka khoya, chikna khoya and danedar khoya are available in India.
The batti ka khoya is full solid, set into moulds (batti) and made with full cream buffalo milk. The chikna khoya is made with low fat buffalo milk and left loose in consistency with a higher moisture content. The danedar khoya is made with full cream buffalo milk, in which some tartary powder is added to curdle the milk, making the khoya soft and textured.
All of the above types of mawa contain too much fat of buffalo milk. The recipe given below makes khoya of low fat in 10 minutes.
Recipe type: Dairy product, sugar free
Preparation time: 10 minute
- Milk Powder, skim 200 g
- Milk cream, reduced fat or fat free, 1 tin or 225 g
- Mix cream and milk powder in a microwave safe bowl.
- Put the bowl in a microwave for a total time of 7-8 minutes, switch of the microwave every 2 minutes and stir well.
The recipe produces very fresh and great testing khoya in less time and healthy too. This khoya can be used in all the recipes like burfi, Gulab Jamun recipe, gajar ka halwa, kalakand, etc.
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