Mawa Recipe -- How to make Mawa at home -- Unsweetened Khoya recipe

Hi friends, Today's recipe is mawa or khoya recipe. Unsweetened khoya recipe at home. We have lots of sweets made with fresh mawa or khoya. This is the festival season, so we have to keep the fresh khoya at home to make different varieties of sweets. But at times we may not get fresh mawa or khoya or even if we get it may not be suitable to make certain sweets. We can make unsweetened khoya at home and keep it available for making sweets at such difficult times. This plain mawa can be stored in refrigerator for 5 to 7 days. Homemade mawa is the best to make gulab jamuns at home. Of course making of khoya at home is not an easy task, it takes lots of time and we need to have lot of patience also, but here ends justify the means, so to achieve the best result we have to face the process.
Here I am posting the traditional way of making plain mawa recipe, I will surely be posting the other procedures also at a later time. Now let us come to the original recipe, unsweetened khoya recipe. We need only one ingredient that is MILK to make this fresh khoya. I used my regular 3% fat packet milk to make the khoya or mawa, if you get full fat milk you can use it. Khoya made with full fat milk makes tasty and also the process can be done a little bit faster.
With the khoya at home we can make: Gulab Jamun
Besa Khoya Laddu
Carrot Halwa
and many more recipes.
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Mawa Recipe


Mawa Recipe

Mawa or unsweetened khoya at home -- can be made different varieties of Indian sweets with it.

Ingredients:
  • 1 and 1/2 ltrs Milk

  • Procedure:
    1. Wash a thick bottomed kadai.
    2. Pour half cup of water.
    3. Pour 1 and 1/2 ltr milk into it.
    4. Boil the milk in high flame.
    5. Simmer the flame and stirring ocassionally allow the milk to boil.
    6. Let the milk boil completely and evaporates the entire water.
    7. While stirring ocassionally, scrape the sides of the pan too.
    8. Once the entire water present in the milk evaporates and the moisture present in the milk also dissolves.
    9. This is the time when we see no bubbles in the reduced milk, switch off the flame.
    10. Spread this dough like mixture into a plate with the help of a spatula and allow this cool completely.
    11. store the cooled khoya or mawa in an airtight container and refrigerate for 5 to 7 days.
    12. The mawa or khoya recipe can be used whenever necessary for sweets.

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