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:

KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

     

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

 

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

 

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

 

Few points to remember while making this Karachi Halwa:

 

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

  

 HOW TO MAKE KARACHI HALWA - 

BOMBAY HALWA/CORN FLOUR HALWA

KARACHI HALWA - BOMBAY HALWA

INGREDIENTS:

For Corn Flour Mixture:

Corn Flour - 1 Cup

Water - 2 Cups

For Karachi Halwa/Bombay Halwa:

Sugar - 2 Cups

Water - 2 Cups 

Lemon Juice - 1 Tspn

Cardamom Powder - 3/4 Tspn

Red Food Colouring - few drops

Ghee - 5-6 Tbspn 

Cashew Nuts - few 

Almonds - few

METHOD:

Preparation:

• In a bowl, mix Corn Flour with 2 Cups of water into a thin batter without any lumps. Keep it aside.
• Cut Cashewnuts & Almonds into small pieces and keep it aside.
• Grind the Cardamoms with Sugar into a fine powder and keep it aside.

For Karachi Halwa:

• Add 2 Cups of Sugar into a heavy-bottomed/non-stick pan along with 2 Cups of Water and mix well.
• Boil it on a medium-high flame stirring it continuously, until the sugar dissolves and the Sugar Syrup boils.
• Add a teaspoon of Lemon Juice and give a quick stir. 
• What you need is to just boil the sugar syrup.
• Now, switch off the flame and then gradually pour in the Corn Flour mixture and mix well.
• Again, switch on the flame and cook on a low flame, stirring continuously. until the cornflour mixture thickens.
• It will thicken & turn glossy in due coarse.
• Now, pour in the orange food colouring and mix well.
• Cook this on a low flame stirring it continuously.
• The mixture will turn shiny & glossy at this stage.
• Pour in 11/2 Tablespoons of Ghee and mix well.
• Cook on a low flame for about 5 minutes, stirring it continuously.
• Add in the Cardamom Powder, Cashew Nuts & Almonds cut into small pieces and mix well.
• Cook this on a low flame for another 5 minutes, stirring it continuously.
• Cook until the Karachi Halwa starts to leave the sides and the pan. 
• Pour in another 11/2 Tablespoons of Ghee and mix well.
• Cook for another 2-3 minutes stirring it continuously.
• The Halwa would start to move along with the spatula while you stir it.
• Now, switch off the flame. 
• Meanwhile, grease a tray into which you are going to set the Halwa.
• Grease the tray with a little bit of Ghee.
• Layer a few small pieces of Cashew Nuts & Almonds on the greased tray.
• Pour the Karachi Halwa mixture into the greased tray, spread it out equally & level it up.
• Allow it to cool & leave it aside to set for about 30-45 Minutes.
• Once set, gently flip the Halwa into another greased tray.
• Cut it up into squares and store it in an airtight container.
• If stored properly, lasts for about 3-4 days @ room temperature.
• Lasts up to 7 -10 days when refrigerated. Microwave for a few second before serving.

NOTES: 

• Stir the Corn Flour with Water and make sure there are no lumps in it.
• Let the water be @ room temperature.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• What you need is to boil the sugar syrup.
• Swich off the flame and gradually pour in the Corn Flour Mixture.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.