Make khoya/maawa at home in fifteen minutes with three simple ingredients. And it comes out so yum that I always fear half of it will vanish before making it to the Mithai 😛
This recipe yields about 600 grams of maawa
(Recipe adapted from here)
2 cups of milk powder
1 ¼ cup cream ( I used Malai)
3 Tbsp butter ( I used Amul)
In a heavy bottomed non-stick pan melt the butter and add the cream. Stir over low heat till the mixture beings to bubble gently. Add the milk powder in five lots stirring after each addition to avoid clumping. Cook stirring over medium heat till the maawa comes together. The whole process takes fifteen minutes. The maawa is ready to be used in barfi at this stage.
To make gulab jamuns cook the maawa further till it thickens a little more.
Maawa can be stored in the refrigerator for up to 5 days.
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