Low Fat Mawa ( How To Make Khoya Or Mawa)
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 82223 times
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.
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.
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Nutrient values (Abbrv) per tbsp
| Energy | 44 cal |
| Protein | 3.7 g |
| Carbohydrates | 7 g |
| Fiber | 0.2 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 50.1 mg |
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