Скачать с ютуб How to make Mawa or Khoya at home from milk - Homemade Khoya or Mawa в хорошем качестве

How to make Mawa or Khoya at home from milk - Homemade Khoya or Mawa

Please watch: "Spicy Chatkharadar Roast chanp/Chops Without Oven And BBQ (Bakra Eid Special) By Yasmin’s Cooking"    • Spicy Chatkharadar Roast chanp/Chops ...   -~- For the Written Recipe Go to My facebook page Click on the link below https://www.facebook.com/DesiHut2020/... Khoya recipe is one of the easiest dish to prepare but it is labour intensive. 🙂 You do require a lot patience to allow the milk to thicken with no moisture left. Khoya is pronounced differently in different parts of the country. Down South, khoya in telugu is ‘kova’ or ‘khoa, khoya in tamil, kannada and malayalam is also ‘kova’ and another name for khoya in hindi is mawa especially in western states of India like Rajasthan. The main and only ingredient to make khoya recipe is full fat milk. Unsweetened khoya is nothing but thick milk solids that are formed by boiling and stirring milk on low flame for a long duration of time. Usually a liter of milk will take more than 2 hours to transform into khoya or mawa. There are three different textures of khoya according to the moisture content that it contains. Khoya in its softest state, with maximum moisture and loose consistency, is called dhapa or chickna (chikna) which is used to make gulab jamun and rabri. Khoya which is slightly firmer with less moisture and quite grainy in appearance is called danedar and is used to make Indian sweets like kalakand and milk cake. The firmest khoya with no moisture is hard and usually moulded or shaped into small bricks called pindi that is used to make sweets like burfi and laddu.