Topic started by Archana (@ ext-147-234-2-4.ecitele.com) on Wed Jun 12 02:25:24 .
All times in EST +10:30 for IST.

How to make mawa/khoya at home ? I tried to make mawa by mixing milk and milk powder and then cooked the mixture on slow fire till it became semi solid but it turned out sticky with a peculiar smell of milk powder. what should I do ? To make good khoya which milk should I use ( Fat percentage ). What is the difference between Gulabjamun khoya and regular khoya ? If anybody knows please let me know. Thanks.

Responses:

• Old responses
  
• From: Bavika (@ spider-ntc-tc013.proxy.aol.com) on: Fri Sep 20 13:29:29
  
  I would like a vegetarian Malai kofta receipe,if anyone has one please let me know
  
  
• From: funcook (@ toronto-ppp270768.sympatico.ca) on: Thu Oct 17 21:49:09
  
  Vow so many khoya recipes. Each sounding better than the other. Archana's original question has been half answered; "What's the difference between regular and Gulabjamun khoya". The difference Archana is in uderstanding the business process of making khoya. Gulab Jamuns are never made with fresh khoya. In India Khoya that is made in winter and stored in rooms, develops a mould which has greenish hue, this is used in making of Gulabjamuns. Its known as Hariyal mawa/khoya. The regular khoya is used to make barfies mostly. Never heard of laddoos being made of khoya only. The reason they make and store khoya is probably rooted in the absence of cold storage infrastructure, which is pretty expensive. Nevertheless, Gulab Jamuns should be made with khoya that is not fresh. And do not try to make khoya at home with milk, you probably will end up changing its color. I do agree with most of the recipes from contributors, but my own one would be to use full cream milk powder - mix it with thick cream and knead quickly with fingers. Your mawa is ready. Forget about all that cooking fuss, the milk powder and cream are both sort of cooked and or sterilized already.
  
  
• From: funcook (@ toronto-ppp270768.sympatico.ca) on: Thu Oct 17 21:56:17
  
  To answer Bavika's query about Malai Kofta; Boil, peel and mash 4 med potatoes. Add grated paneer equal to 1/2 of mashed potatoes in volume. Add salt, roasted cumin seeds, chopped green chillies, chopped cashewnuts and kishmish, chopped cilantro, pinch of mild garam masala, cornstarch. Knead to a dough and prepare koftas, shaping them as desired. Fry a few at a time in moderate hot oil, drain and keep aside. Prepare sauce as required. You could make a fried onion based or a boiled onion based sauce for this purpose. Another way is to make a Tomato base sauce, close to the Makhni sauce. When sauce is ready and simmers, place fried koftas in it, and garnish. Add koftas to sauce, only when ready to consume.
  
  
• From: shabana (@ ) on: Thu Feb 5 08:15:26
  
  hi
  i am ans from india
  khoya is prepared from whole milk by boiling it very slowly on slow heat and continously stirring it do not let it burn for 250 gms of khoya u have to boil 2 litrs of whole milk to one third of its quantity when it is reduced to ine third remove from fire in its semi solid stage and cool it this is fresh khoya. for gulab jamuns add 30 gms of self raising flour to 250 gms of khoya and knead well and make into small round shape and fry on slow fire add to sugar syrup immediately hope this solves ur problem
  
  

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