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How To Make Instant Khoya at Home: 2 Ways






home made khoya



How to make khoya at home?

Well, it is a simple, yet time-taking process. Of course, the end result is worth all your efforts.

Khoya is a must-include ingredient in most Indian sweets. In fact, there are hardly any sweets that do not use khoya.

I learned how to make khoya from my nani.
(matenal grand mom). I have seen her prepare a number of Indian sweets, especially khoya burfi. The word khoya itself makes me feel nostalgic, reminding me of my nani's khoya burfi.

My mouth is watering

But  this khoya method is tedious and time taking. It involves a good amount of your time and patience.

If you are patient enough to stand and stir the milk for at least 30 mts at a stretch, go ahead with the traditional method of making khoya.

But if you want an instant mawa or khoya recipe, then again this page can help. I have learned another method to make instant khoya/mawa at home from Radha Natarjan's post on khoya.  The moment I saw her post, I was interested to try it out.

It's a very simple recipe, which cuts down the time taken in making khoya the traditional way.



I have made badaam burfi with this method. It is simply outstanding. You would want to try it again and again and can have it during fasts.

instant khoya gives you instant badam burfi

It's quick to make badam burfi with this homemade khoya.
Take half the amount of khoya from this recipe, add 1 cup of almond powder to it. Keep aside. Heat a pan with 1/4 cup milk, add elaichi (cardamom powder). Next add the khoya almond mixture.
Add sugar and keep stirring until everything becomes a mass. Remove the mix on a greased plate and keep it under a heavy utensil so the burfi can take a beautiful shape
Cut and enjoy this fasting recipe.


pic courtesy: Radha Natarajan's blog pahe on instant khoya/mawa













Ingredients

1 cup milk ( I use skimmed milk, you may take full-fat/cream milk)
1/2 tsp sugar
1/2 tsp- ghee





How To Make Khoya Procedure
  • Boil milk and then add the other two ingredients.
  • Mix well & stir
  • Keep stirring.
  • Do not leave it much, as there is a high risk of burning, especially as milk gets thickened.
  • Keep stirring and stirring and stirring until milk dries up, leaving a mass behind.
  • Stir well and your home made khoya is ready.
You can make khoya burfi with it or add khoya to coconut and make coconut burfi/ladoo. I make almond fudge/ burfi as well with this.

You may even make suji/ semolina fudge with this. Options are galore. Keep exploring :)


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