Image Credit: How To Store Khoya (delishably.com)
Do you know if you have homemade khoya, you can easily make sweets at home? But unlike me, some people think it takes a long time to make mawa. Hence, they buy it from the market. If you also think so, we will tell you how to make instant mawa. Homemade instant khoya is delicious and quick to prepare without any adulteration. The remarkable thing is that it does not require much effort and can be made with just a few ingredients. On the other hand, if you want, you can also store this mawa for a few days. So let’s find out how this instant mawa can be prepared at home.
Instant Khoya Recipe
Ingredients:
- Ghee - 2 tsp
- Milk - 1/4 cup
- Milk powder - 1 cup
Method:
- Put two spoons of ghee in the pan and keep it on the stove.
- After this, add milk and mix both by stirring well.
- When ghee mixes in milk, add milk powder to it.
- When the water dries up, cook it while stirring, then turn off the gas.
- Your instant khoya is ready. If you want, you can use it immediately or else it can be used after cooling (depending on your dish).
How to store khoya?
- Heat it first, cool it slightly and then make a dough to store khoya. Remember that it should not be too hot as it may burn your hands while making the dough.
- After this, take a cling foil and wrap the dough in it. After covering all the dough, keep it in a vessel. Now, store it in the fridge for 4 to 5 months.
- Before using mawa, take it out of the fridge and leave it for 15 minutes at room temperature.
Keep the following things in mind:
- If you are making mawa, always use full cream milk. This will help the mawa to be prepared in a thicker quantity.
- Always use non-stick kadhai for making mawa, as this will prevent the milk from sticking to the pan. Moreover, there will be no need to stir it again and again.
- If you want the colour of mawa to be white, cook the milk on a high flame. But if you want the colour of mawa to be brown, it can be cooked on medium flame.
