Mawa/Khoya Recipe | Indian Cooking Basics
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![Mawa/Khoya Recipe | Indian Cooking Basics](https://firebasestorage.googleapis.com/v0/b/cscom-2019.appspot.com/o/content%2F2013%2F09%2Fmawair.jpg?alt=media)
Mawa/Khoya Recipe | Indian Cooking Basics
INGREDIENTS:
- Full Cream Milk - 500 ml
- Ghee - 1/2 tsp
RECIPE STEPS:
- Take a wide pan, preferably a non stick. Add the milk and let it boil in medium flame.
- Stir occasionally to prevent the burning of milk. Stirring also ensures that the malai/cream does not comes to the top and we get a perfect mawa.
- In about 20-30 mins, it'll get thick. Once the milk starts getting very thick and gets small bubbles, add the ghee and now continuously stir until it starts leaving sides.
- Once it leaves the sides, switch off the flame.
- Let it cool in the pan. And if you are not satisfied with the thickness of mawa after it cools, cook for another minute.
RECIPE NOTES :
For Stiff Mawa: Cook for another 3-4 mins after it leaves sides in the lowest flame. This recipe is of soft mawa/hariyali mawa. The recipe i gave yields 85-100gm of hariyali/soft mawa.