In the new Episode of "MOTHER'S RECIPE" learn how to make instant Mawa/Khoya on Rajshri Food
Khoya Recipe At Home | Homemade Mawa | Homemade Khoya | Best Mawa Recipe | Pure Mawa Recipe | Mawa For Sweets | How To Make Khoya | Halwai Style Mawa | Instant Mawa Recipe | Quick Mawa Recipe | Easy Mawa Recipe | Mother's Recipe | Quick & Easy | Rajshri Food
0:00 - How To Make Mava In 5 mins
Instant Mawa Recipe Ingredients :
- 2 tbsp Ghee
- 1/2 cup Milk
- 1 cup Full Cream Milk Powder
#MothersRecipe #HowToMakeMawa #KhoyaRecipe #AnybodyCanCookWithRajshriFood
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Khoa, khoya, or mawa is a dairy food, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.
Khoa is used in various types of sweets:
Pedha is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added.
Gulab jamun, also a round ball sweet made from khoa and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular Indian sweet.
Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoya and slow cooked until the moisture evaporates sufficiently to give the consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or diamond shapes.
Gujia, a sweet dumpling stuffed with khoa.
Halwa is essentially a fudge made by adding khoa to wheat starch or cornstarch and sugar syrup.