Low Fat Mawa ( How To Make Khoya Or Mawa)
by Tarla Dalal
Khoya is the key ingredient that imparts not only richness and taste to any sweet or a dessert but also the required grainy texture and mouth feel. But knowing the fact that it is too high in calories it is always considered a culprit.
Here’s a low fat and a healthier version of khoya made from low fat milk, which when added to any sweets and desserts allows you to relish them without any guilt. Recipes like Mixed Halwa , Orange Sandesh, Shahi Poli ,gets a different twist on adding of this low fat khoya.
Low Fat Mawa ( How To Make Khoya Or Mawa)
Preparation Time: Cooking Time: Total Time:
Makes 0.5 cup
3 1/2 cups low-fat milk
3 1/2 tsp cornflour
- Method
- Heat the milk in a broad non-stick pan and bring it to boil.
- When the milk starts boiling, cook it on a slow flame for 8 to 10 minutes or till the milk reduces to half, while stirring continuously and scrapping the sides of the pan.
- Add the cornflour, mix well and cook on a slow flame for another 8 to 10 minutes or till the mixture thickens well.
- Remove from the flame, keep the mava aside to cool slightly and then refrigerate for ½ hour. Use as per the recipe.
| Energy | 44 cal |
| Protein | 3.7 g |
| Carbohydrates | 7 g |
| Fiber | 0.2 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 250.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0 mg |
| Folic Acid | 6 mcg |
| Calcium | 153.6 mg |
| Iron | 0.2 mg |
| Magnesium | 19.3 mg |
| Phosphorus | 31.2 mg |
| Sodium | 50.1 mg |
| Potassium | 7.7 mg |
| Zinc | 0 mg |