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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.
- 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.
- 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
This recipe was contributed by sumagandlur on 27 Dec 2003
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