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Mamta's kitchen
khoya or mawa is solidified milk that is used for making many Indian sweets. it can be made well in advance and kept in the fridge. it also freezes well. 2 litre full milk make approximately 200-225 gm.
use ricotta cheese, instead of khoya or mawa. put it in a heavy non stick pan and heat it on low-medium heat, stirring it often till most of the water has evaporated and then use it as khoya.
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
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This recipe was contributed by sumagandlur on 27 Dec 2003
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