3 ingredient Instant khoya | Milk powder Mawa
Learn to make pure, high quality 3 ingredient Instant khoya | Milk powder Mawa at home which is a star ingredient of Indian cooking specially for desserts
Servings 250 Grams
Ingredients
- 2 cups Milk powder
- 3 tbsp Ghee
- 1 Cup Milk
Instructions
- To begin with measure out the ingredients and keep aside. Once we start cooking process to make khoya, it really needs speed.
- Heat ghee in a non stick pan on a low flame. Once it's melted add milk to this. Keep the flame low and let the milk come to a gentle boil.
- After that add milk powder by continuously stirring with a soft spatula so that no lumps are formed.
- After a while the mixture will start to thicken and you will easily able to fold it over itself.
- Cook further for 1-2 minutes more till the mixture appears soft and smooth. It will soon start to leave the edges and turn into a lump.
- Take off from the stove and while still warm, immediately shape it into big round balls. Once cooled down, store in the fridge for 3 to 4 days Or freeze for a month in ziplock bags.
- Grate or crumble or use instant khoya as needed.
Notes
1. Make sure to keep the flame on low throughout while making khoya.
2. Use a wide, shallow non stick pan for making khoya. This helps you in easy stirring and also makes sure that nothing burns.
3. The khoya once cooled down will get thick and dry, so cook it accordingly.
4. The khoya gets hard when you store them in fridge. So when required place it on kitchen counter for some time (to bring back to room temperature) to make it softer.