![]() With just three ingredients, this recipe comes together much faster. My recipe will help you make an instant version with the same richness, texture and taste. ![]() Some add sugar to it and use this directly in sweets.īut the standard way of making mawa takes a long time (2 to 8 hours depending on the quantity of milk). The liquids evaporate leaving you with milk solids. Traditionally mawa is made by boiling full fat milk and then slow cooking it on a low flame to almost 20% of its volume. The unsweetened version is used to make both sweets like burfi, kalakand, ladoos, karanji/ gujiya (fried dumplings) mawa cake, kachori and savory foods like koftas. ![]() You’ll find both sweetened and unsweetened mawa in the market. Khoya is nothing but milk solids obtained by simmering and reducing full fat milk until all the liquid evaporates.
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