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Chicken kati roll | Chicken Frankie | chicken wrap

Homemade Khoya/Mawa

Khoya or mawa is thickened milk obtained by boiling milk on medium to low flame, till all the water particles evaporate and leave only the solid milk particles. Aavin palkova is one such dish, which is very popular and obviously tasty available in chennai aavin outlets.



Milk peda could also be made using khoya where you just mix one portion of khoya with one fourth portion of sugar, cardamom powder. Knead the mawa, sugar mixture to a smooth dough and make flat 1/2 inch rounds and optionally tuck in dry nuts like cashews, pistatchios or almonds. I feel this is the simplest of milk pedas i could think of as it does not call for any condensed milk or saffron strands.





Ingredients:

2.5 litres of milk
and a (A lot of patience! )





How to make home made khoya or mawa:

1. Heat a heavy bottomed pan, preferably a shallow and wide one which helps in spreading the heat quickly and evenly process.  Add 2.5 litres of milk and bring it to boil on high flame.



3. Once the milk starts to bubble out, reduce the flame to medium to low.



4. A thin layer starts to form on top. Using a spatula remove it and mix it with the milk.





5. You can keep the flame low but it takes quite a lot of time. A good tip is to keep the flame medium and place a wooden spatula over the pan, so that the milk does not spill out of the pan.



6. When you keep the flame on medium and cook the mawa/khoya all you need to do is constant stirring so that the milk does not get burnt and turn brownish thereby sticking to the bottom of the pan. After almost an hour of boiling on medium flame, the milk has reduced a bit.



7. Now, you can see the foamy layer becomes thicker as compared to the layers formed in the beginning.



8. The milk particles tend to stick to the sides of the pan, as the milk reduces in it's quantity.



Scrape off the sides of the pan and add them to the boiling milk.



9. After two and half hours of constant stirring and boiling, the milk has reduced to almost one fourth of it's initial quantity.



10. Now, simmer down further and you would see more bubbles coming out.



11. In another 10 minutes, you will see all the water particles evaporate.





12. Keep stirring and once the khoya has thickened without any water, switch off the flame.



13. Homemade mawa or khoya is ready! Cool it down, before you refrigerate.



14. You can make pedas, gulab jamoon, ice cream, cakes using this homemade khoya/mava.



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