Instant Khoya || Easy Mawa Recipe || How to Make Instant Khoya with Step-by-step Photos
Instant Khoya has a very special place in both savory and sweet recipes in Pakistan. Khoya is concentrated whole milk, with its rich nutty flavor is an important dairy product that can be made at home.
Originally, khoya emerged from Gujrat, India, but is today found in homes all across the country. Khoya is traditionally made from fresh milk: squeeze lemon drops into fresh milk, then cook it on the stove until lumpy texture, right after cook it on the stove till turns to dry up, but here I will tell you a bit different method to make it at home in 5 minutes.
Khoya is an essential part of desserts and sweet items, which are incomplete without khoya. In Pakistan, it is easily available all over the place, but people who are living abroad can't find out so I brought a solution for them to make. The required ingredients are available at any grocery or supermarket.
In a bowl, put milk powder and two spoons of condensed milk. Mix well, then again add 1 tbsp; further mix them.
Keep this method continuously until it comes to dough shape. Keep in the refrigerator for 3 hours.
Now ready to use in the recipe. You can preserve it in a Ziploc bag. Whenever you want, you can use it.
In a bowl, I put all the powdered milk and cream together.
Mix very well until well combined. If you see the milk powder is not properly mixed with the cream, then at this time you can add more cream and give it a good Stir to mix and combine well.
Now keep it in the microwave and let it cook for 2 minutes.
Take it out and stir to mix well again. Put it back in the microwave, then allow it to cook another 2 minutes.
Mix it well again; you will see it’s getting a crumbly texture.
Further, repeat the same method for 1 minute. Finely mix them well, and let them cool down completely. Then keep them in the refrigerator for 2 hours.
Now Khoya is Ready to use; you can preserve it in the same khoya recipe.
Khoya is traditionally made from fresh milk; squeeze lemon drops into fresh milk, then cook on the stove until the lumpy texture.e
Ingredients 1:
- 30g milk powder (full-fat cream)
- 100ml or 1/3 cup, condensed milk
Ingredient 2:
- 1 cup, powdered milk (full-fat cream)
- 1 cup heavy cream (full-fat)
How to make Instant Khoya?
1st Method:
- In a bowl, put milk powder and two spoons of condensed milk. Mix well, then again add 1 tbsp more; spoon and further mix them
- Keep this method continuously until it comes to a dough shape. Keep in the refrigerator for 3 hours
- Now ready to use in a recipe
- You can preserve it in a Ziploc bag. Whenever you want, you can use it.
2nd Method:
- In a bowl, I put all the powdered milk and cream together
- Mix very well until well combined
- If you sethe e milk powder is not properly mixed with the cream
- Then at this time, you can add more cream to it and give it a good Stir to mix and combine well
- Now keep it in the Microwave and let it cook for 2 minutes
- Take it out and stir to mix well again
- Put it back in the microwave, then allow it to cook another 2 minutes
- Mix it well again; you will see it’s getting a crumbly texture
- Further, repeat the same method for 1 minute
- Finely mix them well and let them cool down completely. Then keep them in the refrigerator for 2 hours
- Now Khoya is Ready to use
- Youcan preserve it the same as the last khoya recipe
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