Khoya/mawa recipe - How to make Khoya/mawa
Plain khoya- Boil full cream milk briskly, until it becomes thick, stirring from time to time
- Reduce flame to medium.
- Continue cooking, stirring constantly.
- When semi-solid, turn heat off and allow to cool in a tray. it will solidify a little more.
- If not using immediately, cut in 2-3 portions and freeze wrapped in a cling film or placed in a plastic bags.
Granular khoya (danedar khoya):- Boil the milk as above.
- Add 1 tsp. at a time of lemon juice until the milk curdles very slightly. be careful not to add too much lemon juice at once, or the milk will curdle completely.
- Condense milk until almost solid, as above.
- The resulting khoya is slightly granular. it is used for making milk cake, kalakand