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HOW TO MAKE KHOYA(MAWA) - HOMEMADE KHOVA

Navratri has begun & Diwali is round the corner. The Season of lights, celebrations, new clothes, crackers & good food. In Indian terms, a festival is synonymous to good food which comes along with loads of Sweets layered with milk, ghee & Sugar. Then comes the long list of Savouries fried in a copious amount of Ghee/Oil. In other terms, it is the season for guilt-free indulgence with a mild side effect of weight gain. Forget it! What's a celebration without sweets & fries.

Well with the upcoming festive season one ingredient which can turn out to be useful while making milk-based Indian Sweets would be KHOYA/MAWA/KHOVA. Khova/Mawa is used to make Indian Sweets like Gulab Jamuns, Laddoos, Rabdi, Halwas, Barfis, Kulfis etc., The one & only ingredient you would need to make Khoya/Mawa is full-fat milk in addition to an extra bit of patience and a bit of time near the stove. Khoya/Mawa is nothing but Milk Solids, left aside when full-fat milk is simmered for a long time.

We can classify Khoya/Mawa according to its textures:

DHAPA/CHIKNA - This is the softest stage with a slight soggy-like consistency, with quite a lot of moisture retained within. Chikna is used to make Indian sweets like Gulab Jamun, Rabdi, Basundi, Kulfi etc.,

DANEDAR - This is slightly firmer with less moisture & a grainy texture. Danedar is used to make Indian Sweets like Milk Cake(Halwa), Kalakand, Palkova etc.,

PINDI - This type of Khoya is firm with no moisture in it. It has a hard texture, usually moulded & shaped into small blocks. Pindi is used to make Indian Sweets like Barfi, Laddu etc.,

Khoya/ Mawa has difference pronunciation in and around India. In the North India States, it is called as Khoya/Kova. It is called as Mawa in Western States of India like Gujarat & Rajasthan. The South Indian States call it Khoya/Khova as from Palkova. Palkova is a traditional South Indian Milk-based Sweet made from just two ingredients MILK & SUGAR. It is traditionally prepared by reducing the Milk until all the liquid is evaporated and only the Milk Solids are left and then sweetened with Sugar. When you leave it unsweetened you get Khova/Mava which can be used as a base for several milk sweets. Khoya/Mawa is an unsweetened Milk Product reduced & thickened until all the moisture is evaporated from the milk.

For PALKOVA RECIPE, Click here...

The demand for Khoya rises during festive seasons like Diwali when sweet delicacies come into the limelight. Especially, most of the milk-based Indian Sweets use Khoya as the key ingredient. When the demand for Khoya is on the rise, producers and vendors adulterate this dairy product with harmful chemical or contaminated ingredients to meet the high demand. Khoya is the most adulterated milk product sold in markets.

If you are preparing sweets using store-bought Khoya, you have a high chance that it can be adulterated. Generally, Khoya is contaminated with ingredients like starch, blotting paper, flour, urea, detergent and other synthetic chemicals. Some even make Khoya with adulterated milk or low-quality Milk. So one best way to get the best for your family is to prepare Khoya/Mawa at home. At the least, we would be sure enough to know what goes in it and above all, we are not using any chemicals, preservatives, artificial colouring or bleaches in it. It is always best to get it done at home.

The reason behind me making these Milk products at home is that I do not get these items locally. Though I have seen and made Curd, Buttermilk, Butter & Ghee for a long time since childhood, making Paneer, Khoya/Mawa started only after I moved to Malaysia. Since past 12 years I have been making Paneer & Khoya at home and I have always been happy with these homemade Milk Products. I use these products in cooking and I stock it up regularly. Fresh homemade milk products with no additives & preservatives turns out to be an extra advantage.

For HOMEMADE MILK PRODUCTS, Click here...

Though there are quite a several versions and methods of preparing Khoya/Mawa. There are few recipes which suggest instant versions with Milk Powder. But this recipe is prepared traditionally by slow cooking in a heavy-bottomed pan. This Homemade Khoya/Mawa is a simple recipe with just one ingredients Milk, preferably full-fat Milk.

Just follow these simple tricks to get perfect Khoya/Mawa:

Preferably, use full cream milk.
Use a heavy-bottomed pan or a non-stick pan.
Slow-cook milk on a medium-low flame.
Stir the milk frequently.
Do not leave the pan unattended.

For More INDIAN SWEETS RECIPES, Click here...

Cuisine - Indian
Recipe Type - Homemade Milk Product
Difficulty - Medium
Yields - 175 - 200 Grams/Litre
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 45 Minutes - 1 Hour

For DIWALI SWEETS & SAVOURIES Click here...

HOW TO MAKE KHOYA/MAWA - TRADITIONAL METHOD OF MAKING KHOVA FROM MILK

HOW TO MAKE KHOYA(MAWA) - HOMEMADE KHOVA

INGREDIENTS:

Milk - 2 Litres

METHOD:

Pour in the milk into a heavy-bottomed pan or a non-stick pan.
Bring the milk to a boil.
Reduce the flame to medium-low and cook for another 8-10 minutes until the milk thickens.
Stir it frequently to prevent the milk from scorching at the bottom.
Continue to process.
Scrape the milk which sticks to the sides of the pan and add it into the milk.
After about 20 minutes, the milk would turn creamy.
Reduce the flame to low and continue to cook, stirring it frequently.
After about 40 -45 Minutes, all the liquid would have evaporated & the milk would have turned into a solid form.
Continue to cook on a very low flame until the mixture separates from the pan.
Switch off the flame and allow the mixture to cool down.
Homemade Khova/Mawa is ready.
Can use it to make a variety of Milk-based Indian Sweets.
If stored properly, it may last up to a week in the refrigerator.
And up to two weeks in a freezer.

HOW TO MAKE KHOYA(MAWA) - HOMEMADE KHOVA

NOTES:

Use a heavy-bottomed pan or a non-stick pan while preparing Khoya/Mawa.
This is one best way to avoid milk from scorching at the bottom or burning, which would alter the taste of Khoya/Mawa.
Stir frequently, while boiling the milk.
Scrape down the milk solids which stick to the sides of the pan and add it back into the pan.
Cooking time depends upon the type of stove you are using.
Once the Khoya/Mawa is ready, transfer it into a flat plate to stop further cooking.
Overcooking can make Khoya/Mawa chewy.
Once cooled, store it in an airtight container.
If stored properly, it may last up to a week in the refrigerator.
The texture of the Khoya/Mawa remains the same when refrigerated.
Can be stored up to 15 days in a freezer. Thaw it before using it any of the recipes.
2 Litres of Milk yielded approximately 350-400 Grams of Khoya/Mawa.

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HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

     Making Curd/Yogurt is an easy process for most of us. But many don't find themselves lucky in this process. So, they buy Curd/Yogurt instead of making it at home. It’s just a simple task if done properly and like anything else, practice makes things perfect. It is a day to day process in most of the Indian households. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.,
     Curd or yogurt is an excellent probiotic and it is great for your digestive system. Curd/Yogurt is a product of the lactic fermentation of milk. Curd has a smooth texture and refreshing taste. It is loaded with Probiotics and is an excellent source of Vitamins and Minerals like Calcium, Phosphorus and Riboflavin. However, preparing it at home is healthier, we know what goes into our stomach and above all, you get fresh & tasty Curd/Yogurt.
   We have always got fresh farm milk in India. The Milkman with his big milk cans and his bicycle bell have always been our morning alarms. The first thing in the morning is to collect the Milk, boil it and then make Filter Coffee with fresh milk. Good old days! When I was relocated to Malaysia. I couldn't find fresh milk, only the processed ones were available in the supermarkets. Some didn't suit our tastes. Then tried using milk powders. By the time I found a suitable alternative, I had a lot of mishaps in making curd, least to mention even making Coffees & Teas turned out to be a disaster which was a simple task back in India. Learning to live in a new place took some time.
But finally, I started making Curd/Yogurt with milk powders, Coffee & Teas with Sweetened Creamers. After quite a lot of trial & errors with most of the Milk Powders/homogenized Milk available in the market. I finally got a brand which suited our taste and which yielded perfectly textured curd for our preference. All through these years of our stay in Malaysia, I have been making Curd with Milk Powder/Homogenized Milk until 3 years back. Since then, I started to get fresh cow milk from a nearby farm. You may not know how much relieved and happy I was to get fresh Milk. From then on, no looking back, I make my own homemade Curd, Paneer, Fresh Cream, Buttermilk, Butter, and Ghee(Clarified Butter), Khoya etc., at home.
     Here in Malaysia, many have asked me how I make Curd/Yogurt at home? And one of my husband's colleagues asks this question, every time she comes home. She says, she just couldn't get it right. This post is for those who have trouble making curd and for the beginners.
   Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. Not a day goes without eating Curd at home. Finishing off the meal with Curd Rice is a must for me and my husband. But it is for a year I am refrained from eating Curd due to my Ayurvedic treatment, which is one of the favourite food I miss a lot - Curd Rice. But of course, I have it as Buttermilk, which I am allowed to.
         There are various ways to make homemade Curd/Yogurt to ensure fresh, healthy and better consumption. Here are a few ways in which you can make homemade curd.

MAKING A STARTER FOR HOMEMADE CURD/YOGURT

This is an age-old method followed in rural areas of South India. They make their own culture to use as a starter. As an experimental method, I tried making in this manner just once to check if it really works. And yes it does, but the curd made using this method turned out to be slightly watery. But this starter curd can be used to make thick and creamy curd. The reason behind curdling of Milk is that the Calyx in Dry Red Chillies contains live Bacterium that aids the fermentation process. This method can be used when you have no Curd/Stale Curd to induce fermentation process.

INGREDIENTS :

Warm Milk - 1/2 Cup
Dry Red Chillies - 8-10 Stalks

METHOD :

Bring Milk to a boil.
Leave it aside to cool down.
Let the Milk be lukewarm.
Add 8 to 10 stalks of Dry Red Chillies for every 1/2 - 3/4 cup of the Milk.
Leave this aside undisturbed in a warm place to set.

NOTES :

It took 5 hours for the Curd to set. I live in a Tropical Climate.
The time totally depends on the climate.
Keep the bowl in a warm area without disturbing it.
Leave it aside for at least five to six hours or overnight.
The Curd made out of this method turns out to be watery.
Can use as a Starter for making Curd, when you do not have any supply of Curd/Yogurt to make a whole batch of fresh homemade Curd.

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

THE TRADITIONAL METHOD - WITH STARTER OR STALE CURD

The key ingredient to make Curd/Yogurt is to have a starter or Yogurt culture available. This can be easily acquired by purchasing Curd/Yogurt from the store. Once you make your own Curd/Yogurt from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Curd/Yogurt.