Say no to adulterated mawa in the market, prepare pure khoya at home quickly in these 2 easy ways:

News India Live, Digital Desk: The real taste of dishes on Holi comes only when they contain homemade pure khoya nuggets. It takes a lot of time to make Mawa by curdling milk in the traditional way, but you can prepare it in just a few minutes with these ‘instant’ methods.

Method 1: Make instant khoya with milk powder (just 10 minutes)

This is the easiest and popular method. This khoya is exactly like traditional mawa in taste and texture.

Material: 2 cups milk powder, 1 cup milk (full cream), 2 tbsp pure ghee.

Method of making:

Heat ghee in a non-stick pan.

Now add milk to it and let it boil.

Lower the flame and slowly add milk powder. Keep stirring it continuously so that lumps do not form.

Cook on medium flame until the mixture thickens.

When the mixture starts leaving the pan and becomes like a dough, turn off the gas. Your instant khoya is ready!

Method 2: Make Mawa with condensed milk (just 5 minutes)

If you are making sweet dishes like gujiya or laddu, this method is the fastest.

Material: 1 tin condensed milk (400 grams), 1 cup milk powder, 1 tablespoon ghee.

Method of making:

Mix condensed milk, milk powder and ghee well in a microwave-safe bowl.

Microwave it for 1 minute, then take it out and stir.

Keep it again for 1-2 minutes (keep checking every 30 seconds).

As soon as it becomes thick and grainy, take it out. It will become even thicker as it cools. (Note: If you don’t have a microwave, you can also make it in a pan on low flame.)

How to identify purity? (Kitchen Tips)

If you are forced to bring khoya from the market, then check its purity in these 2 ways:

Rub on palm: Rub a little khoya on the palm, if a lot of ghee comes out and the smell is good, then it is genuine.

Iodine Test: Add two drops of tincture iodine on a piece of khoya. If its color turns blue, then understand that starch or flour has been added to it.