How To Make Khoya (Mawa)

In my childhood days, in the evening, whenever Dad and I went to some restaurant, the first dish we ordered was ‘Paal Halwa’ (Milk fudge). I’m talking about Milk Halwa, especially from Madurai ‘DelhiWala’ Sweets. When it comes to the quantity and cost of this paal halwa, they are completely opposite. So we will order a few grams of this sweet milk and enjoy it in the restaurant. When our family went to several restaurants for lunch, after the meal, Dad and I ordered ‘Paal Pasandhi’ (Layered condensed milk soaked in sweetened condensed milk). Whenever my aunt visits us, she gets ‘Milk Cake’ from this shop in Trichy – ‘Archana Sweets’. When this milk cake box was opened, we picked up the cakes like hungry crows eating the whole box. Whenever Jeevs visited Srivilliputtur, he received a large packet of fresh Paal kowa (sweetened khoya milk). Okay, what I want to talk about in this paragraph is – we are a huge BiG fan of any sweets made with condensed milk or condensed milk, because we are Deshis ????Read: how to make kovaIf one were to start listing Indian dairy sweets, they would no doubt sit down and type the list for hours. So many types of desserts (which can even bring serial killers to their knees) are made with dairy products in India. Maybe Rasagullas is caught in the middle sweet khoya or hidden Jamuns thick-sweet-mawa inside their dark seductive bodies… when I see these guys showcased in any sweet shop, I literally salivate. All these milky desserts and candies, why even many creamy Indian curries are made by adding this dairy product – Khoya / Mawa (Kova in Tamil) – made by condensing milk to a certain consistency depending on the recipe.Recipe for this Khoya / Mawa just a liner – “Heat milk, stirring often until they become thick”. But you know that I don’t know how to write any formulas explicitly. I add detail after detail to even the simplest of recipes and make them sound like a ‘Juggernaut’. I think I won’t be able to change this (good? bad?) habit of mine. The khoya recipe which I wrote here more Khoya is more sure. That means… get ready to make Khoya Jamuns with me. How to make Khoya Milk (Mawa) – with step by step pictures[Click each image to view an enlarge picture]Step 1. Take 5 cups of milk in a wide-mouthed jug with a heavy bottom. In above average Heat and bring to a boil (Takes 10 minutes) [Stay near the stove and be watchful if you work with medium-high heat. If you have a non-stick vessel you can use since milk will scorch in later stages of cooking.]Read more: how to prepare for a teenage adoptionStep 2. When the milk boils, reduce the flame Medium-Low. Grate the side walls of the vessel and stir the contents occasionally.Step 3. Over the next 20 minutes, the milk is reduced by half (see the picture below?). Remember to stir and scrape the dry milk from time to time. Step 4. Over the next 15-20 minutes, the milk again half turns pale yellow. Take it take extra care from this stage because milk tends to burn/scork very quickly if you’re not careful. So stir and remove Condensed milk very often. During this stage, most of the water evaporates from the milk turning it into a thick consistency with a granular texture (as shown in your right image). [If you wish to make paal kova, add 2 tbsp. sugar and 1/8 tsp. cardamom powder in this stage and mix well and continue with Step. 5] Step 5. Over the next 10 minutes, the milk begins to coagulate. Turn the flame into Short as condensed milk can quickly burn if omitted. Don’t forget to stir often. Condensed milk – close-up photo. Step 6. Over the next 10 minutes, the milk turns creamy yellow and thickens. [Be watchful. Stir. As milk gets firmer and firmer it might burn quickly if you do not stir frequently] Step 7. Over the next 5-10 minutes, almost all of the water evaporates from the milk and completely thickens the milk. Now, when you stir, the contents will stir together into a single mass. Turn off the stove. Bring it to room temperature. New, Do it yourself Khoya / Indian Koa now ready! Lost / Mawa thickens when it reaches room temperature (Takes about 15-20 minutes). Transfer khoya to a dry container. Cover and refrigerate koya if not using immediately. Guys, would you mind sharing the recipe?Read more: How to make hair gray without dye3 T [Tips | Tricks | Tactics and Secrets] behind Indian desserts and curries

When it comes do Khoya / Mawa, your presence and frequent stirrings do the trick. If you forget them, Khoya but must have a nice creamy yellow color that can turn brown and burn leaving an ugly smoke smell for you Condensed milk. Take care.

Another major factor to do khova success is prepare it’s in a jar with a heavy bottom. Thin circuits will burn Condensed milk very fast.

Khoya / Khoa to be secret behind many Indian sweets and desserts. It is also a factor to bring Rich and creamy texture for some Curry. However Consistent Faculty will vary by type of sweet/dessert/curry. [CookingJingalala will bring you many of such curries and desserts in the upcoming recipe posts.] Mine Khoya recipe more consistent.

5 cups of whole milk get 200g khoya / Khoa for me. I chill Khoya after bringing to room temperature. [Picture below is scooped milk solids (khoya/Khoa) from refrigerator]. Soften khoya before using it in any recipe.

[Yeah, I got this cute kitchen scale, so that I can give you the right measurements for each recipe )]As I write this, I recall how in my childhood I purposely forgot the pot of boiling milk on the stove. Meet the pot of boiling milk after half an hour, you get yellow thick milk. Make up for lost milk by adding sugar, then spoon and enjoy. Yummmmm!!!Mind to STUMBLE?