How khoya at home Or Mawa (khoya one of the main ingredients in many Indian sweets) is

Khoya is also known as Mawa, a dairy product that is used in most Indian sweets. This is done by reducing the milk over low heat, stirring all the time milk until it reduces to a solid form.

This is called Mawa or khoya is used as a base ingredient in many Indian sweets as Burfi, Gulab Jamun, known.

In India, these can be purchased at the Halwais (), candy makers. However, it is difficult to get abroad. Many indigenous women who are overseasDo not try to make Indian sweets, khoya only because they can not in stores.

Well, we'll give you a perfectly simple and easy khoya at home, you can use to Barfi, Gulab Jamnu, or just spread it over the carrot halwa (Gajrela).

What do you need?

1. Man) can sweetened condensed milk (Nestle Coronation is a trademark.

2. Powdered milk powder.

Condensed milk is already weakened, if not used sweetened condensed milk, thenneed to spend an hour or more by slowly heating the milk to get rid of all the water in it, so it is thicker.

How?

Suppose you give a bowl.

1. Add half the quantity of milk powder.

2. Now pour in condensed milk (just a little at a time)

3. Now mix together as a mass (which will manage a little sticky)

4. A little more milk or condensed milk to add this as a dry powder needed to achieve closeConsistency.

5. Do this in the form of a ball, extending his hands in water to soften the ball.

6. Keep the ball in the freezer for about 30 minutes.

7. Now with a grator - Rust in another clean container.

Khoya is ready. You can keep in the fridge for a day or so, but do not save more.

You can learn to do many Indian sweets and other recipes in http://best-indian-recipes.com