Traditional Indian Ladoo with Diwali Diyas - Festive Sweets

"Master the Art of Making Perfect Boondi Ladoos: A Festive Delight for Diwali Celebrations!"

Diwali Special: Perfecting Classic Sweets Like Boondi Ladoo and Mysore Pak

    This Diwali has been extra special for me because I finally mastered two timeless Indian sweets—Mysore Pak and Boondi Ladoo. After perfecting these classic recipes, I’m excited to share them with you. These are foolproof recipes that can easily be recreated at home, provided you follow a few tips and tricks. Make sure to read all the instructions carefully before proceeding with the recipe to ensure you get perfect results every time.

What is Boondi Ladoo?

    Boondi Ladoo (or Laddu) is a popular Indian sweet, especially during festivals like Diwali. When someone says "Ladoo," the first image that comes to mind is usually this golden, round delicacy. There are many variations of ladoos across India, but Boondi Ladoo stands out for its unique texture and taste. It is made from tiny fried droplets(Boondh in Hindi) of gram flour, known as boondi, which are later soaked in a sugar syrup and shaped into ladoos.

Boondi Ladoo vs. Motichoor Ladoo

    Boondi Ladoo and its sibling, Motichoor Ladoo, are closely related but have distinct differences. While both use the same basic ingredients—gram flour (besan), sugar, and ghee—the texture, flavor, and color set them apart.

• Boondi Ladoo: When it comes to Ladoo, Boondhi Ladoo maybe the connoisseur. The ones with larger, more defined boondi balls, yellow in colour, and commonly found in South India.

• Motichoor Ladoo: Smaller, finer pearl-like(moti) balls, orange in colour, and known for their strong ghee flavour.

    Despite these differences, both ladoos are beloved across India and are often featured at festivals, weddings, and special occasions.

A Popular Sweet for Every Occasion

    Whether you're making sweets for a festival, family gathering, or a special occasion like a wedding, Ladoo is often the top choice. In fact, you can’t talk about ladoos without mentioning the iconic Tirupati Ladoo, a famous prasadham from the Tirupati temple. A rich and decadent, oversized Boondi Ladoos are rich in nuts, dry fruits, and, of course, the blessings of the deity.

Why Boondi Ladoo is a Must for Diwali

    Ladoo is an indispensable part of Indian festivals, especially Diwali. Whether you're celebrating with family or friends, Boondi Ladoo always adds a touch of sweetness and festivity to the occasion. The ghee-soaked boondi combined with the subtle flavors of cardamoms, cloves and Pacha Karpuram(edible camphor) and rolled out into balls with ghee fried Nuts & Raisins, make it a truly delightful treat.

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

  

Enjoy Food and Wishing you all a Happy Diwali!!!

 

 

 

 

Ladoo - Diwali Sweets for Auspicious Celebrations

Key Points to Remember Before Making Boondi Ladoo

    Making the perfect Boondi Ladoo requires attention to detail, especially with the batter consistency and cooking techniques. Follow these expert tips to get beautifully shaped, delicious ladoos every time.

Perfecting the Batter Consistency

• Lump-Free Flour: Always ensure the gram flour (besan) is well-sifted with no lumps.
• Gradual Mixing: Start by blending 2 cups of gram flour with 1 cup of water, yellow food colour, a pinch of salt, and a little soda-bi-carbonate (optional). Add the remaining ½ cup of water and blend again until smooth.
• Water Ratio: Use 1½ cups of water for 2 cups of gram flour to achieve the ideal consistency. This ratio will ensure the batter is neither too thick nor too runny, giving you perfectly shaped boondis.

Shaping the Boondis

• Use a Boondi Jhara: A Boondi Jhara (slotted spoon) is designed for making boondis, helping you create uniformly round boondi drops.
• Alternative Tool: If you don’t have a Boondi Jhara, a slotted ladle will also work well, provided the batter has the right consistency.

Frying the Boondis

• Low Flame: Fry the boondis on a very low flame. They should cook through but not become crispy.
• Golden Yellow Colour: Keep an eye on the colour—they should remain yellow, not brown. This keeps the ladoos soft and visually appealing.

Enhancing the Ladoo Texture

• Grinding for Softness: Grind half of the fried boondis into a coarse powder in a blender. This technique ensures the ladoos are soft and easy to shape.

Making the Perfect Sugar Syrup

• One-String Consistency: The sugar syrup should be cooked to a one-string consistency. This is crucial for binding the ladoos.
• Cook Boondis in Syrup: Allow the fried boondis to cook in the sugar syrup over low heat until the syrup is fully absorbed. This step ensures the sweetness permeates the boondis evenly.

Shaping the Ladoos

• Work with Warm Ingredients: Once the sugar syrup has soaked into the boondis, leave the mixture to cool slightly (about 20-30 minutes), but don’t let it become completely cold.
• Roll While Warm: Roll the mixture into medium-sized ladoos while it’s still warm. This helps them hold their shape better.

Try More Diwali Recipes: Looking for more festive treats? Explore our collection of Delicious Diwali Recipes and find quick and easy ideas to make your celebrations extra special!

  

Boondi Ladoo Recipe Overview:

• Cuisine: South Indian
• Recipe Type: Traditional Sweets
• Difficulty: Medium
• Yields: 20-25 Ladoos
• Author: SM

Preparation & Cooking Time:

• Preparation Time: 10-15 Minutes
• Cooking Time: 30-45 Minutes

Explore More Murukku Recipes: Discover the full range of Instant Murukku Recipes to add more mouth-watering savouries to your festive table!

 

"Irresistible Diwali Ladoos: A Step-by-Step Guide to Perfecting the Ultimate Festive Sweet!"

 

 

Festive Ladoo Arrangement with Diwali Lamps - Traditional Indian Sweet

 

Ingredients for Boondi Ladoo

For the Boondi:

• Bengal Gram Flour (Besan) – 2 cups
  
• Yellow Food Colouring – 1/4 teaspoon
  
• Soda-bi-carbonate – 1/2 pinch (optional)
  
• Salt – a pinch
  
• Water – 1 1/2 cups
  
  

For Deep Frying:

• Oil – As required
  

For the Sugar Syrup:

• Sugar – 1 cup + 4 tablespoons
  
• Water – 2 cups
  
• Cardamom Powder – 3/4 to 1 teaspoon
  
• Yellow Food Colouring – 1/4 teaspoon
  

Add-ons (For extra flavour and texture):

• Ghee – 2 tablespoons
  
• Cashew Nuts – 20-25 nos.
  
• Raisins – 20-25 nos.
  
• Cloves – 3 nos.
  
• Edible Camphor (Pacha Karpuram) – a small pinch
  

 

 

Close-Up of a Traditional Ladoo - Diwali Sweet in Focus

Method to Make Perfect Boondi Ladoo

Preparing the Boondi Batter

• Combine Dry Ingredients: In a bowl, mix the Bengal Gram Flour (Besan), Yellow Food Colouring, Soda-bi-carbonate (optional), and a pinch of Salt.
• Achieve Lump-Free Consistency: Ensure the flour mixture is smooth and lump-free.
• Add Water Gradually: Start by adding 1 cup of water to the mixture and blend it well. Pour the remaining ½ cup of water slowly, blending until a smooth, lump-free batter forms.

Tip: The ideal ratio is 1½ cups of water for every 2 cups of gram flour. This results in the perfect boondi batter consistency.

Frying the Boondi

• Heat the Oil: Heat oil in a deep pan over medium heat. For best results, maintain a medium flame throughout the frying process.
• Use Two Slotted Spoons: You'll need one slotted spoon (boondi jhara) to pour the batter and another to drain the fried boondi.
• Pour the Batter: Hold the slotted spoon above the hot oil and pour a ladleful of batter over it. Spread the batter evenly to allow it to fall through in small droplets, creating perfect round boondis.
• Fry Gently: Fry the boondis on a low flame, turning them frequently to ensure even cooking.
• Drain and Spread: Once fried, drain the boondis and place them on paper towels to remove excess oil.
• Repeat: Continue the process for the remaining batter. Set aside half of the fried boondis for later use.

   

  Tip: The Boondis should remain soft and yellow, not crispy or browned.

  
  

Frying the Nuts and Raisins

• Prepare the Ghee: In a small pan, heat 2 tablespoons of ghee.
• Fry the Cashew Nuts: Fry halved cashew nuts on low flame until they turn crunchy and golden. Drain them on a paper towel.
• Fry the Raisins: Add raisins to the ghee and fry on low heat until they fluff up. Set aside.Making the Sugar Syrup
• Mix Sugar and Water: In a heavy-bottomed pan, combine 1 cup of sugar with 2 cups of water. Heat over a low flame, stirring until the sugar dissolves completely.
• Avoid Over-Stirring: Once the syrup starts to boil, stop stirring to maintain the right consistency.
• Add Flavour: Stir in cardamom powder and yellow food colouring to the boiling syrup.
• Cook to One-String Consistency: Let the syrup boil on medium-high heat until it reaches a one-string consistency.
• Don’t Overheat: Turn off the heat immediately after reaching the right consistency. Overcooking the syrup can make it too thick, leading to hard ladoos.
  

 

Tip: Let's understand What is One-String Consistency - Take a spoonful of syrup, let it cool slightly, and press it between your fingers. If it forms a sticky string when pulled apart, your syrup is ready.  Alternatively, pour the syrup back into the pan. If the last part of the stream forms a string, it’s perfect.

 

Close-Up of a Boondi Ladoo -Traditional Diwali Sweet

 

Final Steps to Make Perfect Boondi Ladoo

Grinding the Boondi for Soft Ladoo

• Grind Half the Boondi: Place half of the fried boondis in a blender and grind them into a coarse powder. Use the pulse function or briefly blend for a few seconds to avoid making it too fine.
• Mix Ground and Whole Boondi: Add the coarsely ground boondi back to the remaining whole boondis. This blend ensures a soft yet textured ladoo.

   

  Tip: Grinding some boondi creates a softer texture for the ladoos.

  
  

Adding Flavours and Nuts

• Add Spices and Nuts: Crush the cloves and add them to the boondi mixture along with the ghee-fried cashew nuts and raisins.
• Incorporate Edible Camphor: Lightly powder a small pinch of edible camphor (pacha karpuram) and add it to the boondi mixture for a subtle, fragrant flavour.Mixing Boondi with Sugar Syrup
• Combine Boondi with Sugar Syrup: On a low flame, gently mix the boondi mixture into the prepared sugar syrup. Stir carefully to ensure all the boondi absorbs the syrup evenly.

   

  Note: This step will take around 5-7 minutes on low heat, depending on your stove and flame intensity.

  
  

• Avoid Overcooking: Turn off the heat once the boondi has absorbed most of the syrup but still remains slightly moist.
  

Cooling and Shaping the Ladoos

• Spread and Rest the Mixture: Spread the boondi mixture on a large plate and pour in two tablespoons of ghee. Give it a quick stir to ensure everything is well-coated.
• Let it Cool Slightly: Allow the mixture to cool down for about 20-30 minutes, but make sure it stays warm enough to handle. Do not let it cool completely, as it will become difficult to form ladoos.Shaping the Boondi Ladoos
• Form the Ladoos: While the mixture is still warm, take small portions and roll them into medium-sized ladoos. Place the ladoos on a large plate, ensuring enough space between each ladoo so they don’t stick together.
  

   

  *Fun Tip: Give your ladoos some “social distancing” while they set to avoid them clumping together!

  
  

• Set the Ladoos: Cover the ladoos and let them set for a few hours. Ideally, boondi ladoos develop their best texture after resting for 10-12 hours.

   

  Tip: If you're in a hurry, feel free to enjoy the ladoos right away!Storage and Serving Tips

  
  

Storage & Serving Suggestions:

• Store in an Airtight Container: Once the ladoos are set, store them in an airtight container. Boondi ladoos stay fresh for up to a week to 10 days at room temperature.
• Extend Shelf Life: For longer shelf life, refrigerate the ladoos. When serving, microwave them for a few seconds to bring back their softness and warmth.

 

Festive Ladoo Arrangement with Diwali Lamps - Traditional Indian Sweet

Notes &Tips for Making Perfect Boondi Ladoos

Achieving the Right Boondi Consistency

• Water Quantity: The water measurement given in the recipe is crucial for achieving the right batter consistency. Use 1½ cups of water for 2 cups of gram flour for perfectly shaped boondis.
• Soda-bi-carbonate: Adding soda-bi-carbonate is optional, but it helps create round and fluffy boondis. Use sparingly for best results.

Lump-Free Boondi Batter

• Blending the Batter: To ensure a smooth, lump-free batter, blend all ingredients (gram flour, water, soda, and food colouring) in a blender or mixer-grinder. This step ensures even mixing for a smooth consistency.
• Avoid Overwatering: Using too much water can result in flat boondis. Stick to the given measurements for the best outcome.

Frying Tips for Perfect Boondi

• Slotted Spoon Method: I recommend using a slotted spoon for making boondi instead of a Boondi Jhara. This tool works perfectly to create uniform balls.
• Fry on Low Flame: Deep-fry the boondis on a very low flame to avoid overcooking. Frying at high temperatures may result in crispy or brown boondis, which are unsuitable for making ladoos.
• Boondi Colour: The boondis should retain a yellowish hue after frying. Avoid letting them brown.

Adjusting Add-Ins for Extra Flavour

• Nuts & Raisins: Feel free to adjust the quantity of cashew nuts and raisins based on your preference. You can even add kalkandu (sugar candy/rock sugar) for extra sweetness.
• Optional Cloves & Edible Camphor: Crushed cloves add a subtle spice, and a pinch of Edible Camphor (Pacha Karpuram) imparts the traditional South Indian ladoo flavour. Both ingredients are optional but recommended for a more authentic taste.

Sugar Syrup & Boondi Cooking Tips

• Cooking in Sugar Syrup: When mixing the boondi with sugar syrup, keep the flame low and stir continuously. Overcooking or leaving it unattended can cause the boondi mixture to harden, making it difficult to shape into ladoos.
• Avoid Hard Ladoos: If the mixture is cooked for too long, you may end up with hard ladoos that are difficult to eat. Stay attentive during this step to ensure soft, melt-in-your-mouth ladoos.

Celebrate with Perfectly Sweet Boondi Ladoos!

    Boondi Ladoos are a classic South Indian sweet that bring joy to every festive occasion, especially during Diwali. With the right tips, from perfecting the boondi batter to making the ideal sugar syrup, you can master this delightful treat at home. Whether you’re preparing them for a family gathering or gifting them to loved ones, these ladoos, with their golden texture and rich flavour, are sure to make any celebration sweeter.

    Remember, the secret to soft, melt-in-your-mouth Boondi Ladoos lies in the low flame frying method and achieving the perfect one-string sugar syrup consistency. With a touch of ghee, crunchy cashews, and a pinch of edible camphor, these ladoos capture the essence of traditional Indian sweets.

So, why wait? Roll up your sleeves, follow this recipe, and bring a little magic to your kitchen!

 

For more sweet inspirations, check out our collection of Traditional Indian Sweets and discover delicious treats like Kesari and Rava Ladoo to complete your festive feast.

   

Make Your Diwali Celebrations Sweeter!

• Explore our full range of Diwali Recipes and bring joy to your table with these festive delights.

• Love this recipe? Share it with your friends and family or save it for later!

 

Crunchy Potato Murukku: The Perfect Festive Snack for Diwali Celebrations!

Step-by-Step Guide on How to Make Crispy Potato Murukkufor Diwali

 

Get Festive with Potato Murukku: A Crispy Delight for Diwali!

Ingredients for Potato Murukku

To Cook Potatoes:

• 4 Medium Potatoes
• Salt – To taste

For the Murukku Dough:

• 3 Cups Idiyappam Flour (Rice Flour)
• ¾ Cup Boiled & Mashed Potatoes
• 3 Tablespoons Butter (room temperature)
• 6-8 Dry Red Chillies
• 1 Teaspoon Ajwain (Carom Seeds)
• ¼ Teaspoon Asafoetida
• Salt – To taste
• Approximately 1 Cup Water (adjust as needed)

For Deep Frying:

• Oil – As needed for frying

Explore more recipes: Try a variety of Instant Murukku Recipes, if you’re looking for delicious variations this Diwali.

Method – How to Make Potato Murukku

Preparing the Potatoes

• Clean, wash, and boil the potatoes (with skin on) in a pressure cooker, adding a pinch of salt.
• Cook on high flame for 2 whistles, then reduce the heat and cook for another 2-3 whistles.
• Turn off the heat and allow the pressure to release naturally.
• Once cooled, peel and mash the potatoes thoroughly, measuring ¾ cup for the recipe.

Pro Tip: Mashing the potatoes well ensures a smooth dough without lumps, which is essential for shaping perfect murukkus.

Kneading the Dough

• Soak the dry red chillies in hot water for 10–15 minutes.
• Grind the soaked chillies into a fine paste, adding a little water if needed.
• In a mixing bowl, combine the mashed potatoes, chilli paste, Idiyappam flour, butter, ajwain, asafoetida, and salt.
• Gradually add water to the mixture and knead it into a smooth, soft dough without any cracks.

Pro Tip: The dough should be pliable but not sticky. Adding water little by little helps achieve the right consistency.

Frying the Potato Murukku

• Heat oil in a deep-frying pan over medium flame.
• Fill the murukku press with dough and squeeze out a few rounds onto a slotted spoon or a greased plate.
• Carefully slide the murukku into the hot oil and fry until golden brown.
• Repeat with the remaining dough, ensuring not to overcrowd the pan.

Pro Tip: Fry the murukku in batches for even cooking and crispiness. The oil temperature should be medium-hot for the best results.

Serving Suggestions

• Enjoy as a Tea-Time Snack: Serve with a hot cup of chai or coffee.
• Festive Treat: Add it to your Diwali snack platter along with sweets and other savouries.
• Gift Idea: Pack in festive boxes for gifting friends and family during celebrations.

Love savoury snacks? Don’t miss out on my Spicy Ribbon Pakoda Recipe, another Diwali favourite!

Storage Tips

• Store in an Airtight Container: Once cooled completely, transfer the murukku to an airtight container.
• Lasts up to 10 Days: Stays fresh for a week to 10 days when stored properly.
• Avoid Moisture Exposure: Keep away from damp areas to maintain crispiness.

FAQs About Potato Murukku

Can I use regular rice flour instead of Idiyappam flour?

• Yes, but using Idiyappam flour gives a lighter and crispier texture. If using regular rice flour, make sure to use hot water while kneading.

Is butter necessary?

• Yes, butter adds a rich flavour and ensures the murukku is crispy yet soft inside. Avoid substituting with ghee or margarine.

Can I skip the red chillies?

• The chillies add a subtle heat, but you can omit them for a milder version.

Notes and Pro Tips

• Knead Well: Ensure the dough is soft and smooth, without cracks, for the best results.
• Butter Consistency: Use room temperature butter, as it blends better with the flour.
• Oil Temperature Matters: Keep the oil at medium heat to prevent burning or undercooking.
• Store Properly: To retain freshness, always store in an airtight container once the murukku has cooled completely.

Wrap Up Your Festive Season with Crispy Potato Murukku

    There's nothing quite like the crunch of homemade Murukku to add a festive flair to your Diwali celebrations! This easy, foolproof recipe using Instant Idiyappam Flour allows anyone, even kitchen novices, to whip up a delicious batch of this traditional snack. With minimal ingredients and straightforward steps, you can enjoy a delightful treat that’s perfect for Diwali or any special occasion.

    The beauty of Murukku lies in its versatility. You can easily customise the flavour by adding spices or herbs of your choice. Plus, it keeps well, making it an ideal option for gifting or sharing with loved ones.

Elevate Your Festive Menu!

Make your festive menu even more exciting! Explore More Savoury Snacks!

• Bombay Mixture – A delightful twist on the classic!
• Kara Boondi – Crispy and savoury, perfect for munching!

   

  Discover more Traditional Snacks for Diwali celebrations that not only complement each other but also create an irresistible festive spread. Click here to explore more of your favourite savoury snacks for the Diwali season!

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.

SHOP RELATED PRODUCTS: