Khoya or mava recipe ## खोया (मावा) रेसिपी: एक बहुमुखी भारतीय डेयरी उत्पाद

Khoya (Mava) Recipe: A Versatile Indian Dairy Product

Keywords: khoya, mava, Indian dairy product, recipe, dessert, sweet, traditional, khoya recipe, mava recipe, homemade khoya, homemade mava

Introduction

Khoya, also known as mava, is a dense, milk-based product that forms the foundation of many traditional Indian sweets. It's a versatile ingredient that can be used in various desserts like barfi, rasgulla, gulab jamun, and more. Making khoya at home is a rewarding experience and ensures a fresh, high-quality product.

Ingredients:

• 1 liter full-fat milk
• 1/4 teaspoon citric acid (or lemon juice)

Equipment:

• Thick-bottomed pot
• Wooden spoon or spatula
• Cheesecloth

Instructions:

1. Curdling the Milk:

   • Pour the milk into the pot and bring it to a boil over medium heat.
   • Once boiling, reduce the heat to low and add the citric acid or lemon juice.
   • Stir continuously until the milk curdles and separates into solid curds and liquid whey.

2. Straining the Curds:

   • Line a cheesecloth over a colander or sieve.
   • Pour the curdled milk mixture into the cheesecloth-lined colander.
   • Allow the whey to drain completely. This may take several hours.

3. Heating the Khoya:

   • Once the whey has drained, transfer the curds back to the pot.
   • Cook over low heat, stirring continuously, until the khoya becomes thick, dense, and starts to stick to the bottom of the pot. This process can take several hours.
   • Be patient and avoid burning the khoya.

4. Cooling and Storing:

   • Once the khoya reaches the desired consistency, remove it from the heat.
   • Pour it onto a greased plate or tray.
   • Allow it to cool completely before storing it in an airtight container in the refrigerator.

Tips:

• For a smoother texture, you can knead the khoya after it cools slightly.
• You can adjust the cooking time to achieve your desired consistency.
• To prevent the khoya from sticking to the pot, you can grease it with a little ghee or oil before starting.
• Khoya can be stored in the refrigerator for up to a week.

Now that you have mastered the art of making khoya, you're ready to embark on a journey of creating delicious Indian sweets. Enjoy experimenting with different recipes and sharing your culinary creations with loved ones.

Policy Pal you tube channel

youtube.com/@policy999?sub_confirmation=1