How to Make Quick Khoya Recipe: As soon as the festive season begins, rumors of mama start to arrive. Eating sweets made from mango mango can ruin the taste and spoil the health. In such a scenario your festive fun will not fade and your health will remain, we will tell you the master chef Pankaj Bhadouria’s quick khoya recipe and the wonderful way to store it for months.
Ingredients for Instant Khoya –
Ghee – 2 tbsp
-Hall – 1/4 cup
– Milk powder – 1 cup
How to Make Quick Khoya
To make a quick khoya, put the pan on the gas and add 2 tablespoons of ghee to it. After this, add the milk and mix both when mixing well. When the ghee is mixed with the milk, add the milk powder to it. Now stir it and cook and turn off the gas when the water dries. Your instant khoya is ready. You can use it immediately if you prefer, or use it after it has cooled, however, it depends on your dish.
Collect Khoya for 4 to 5 months
If you want to store khoya for a long time, heat it first. After this, cool the khoya slightly and make the dough. Keep in mind that when making the dough it should not be too hot or your hands may burn. After making the dough, take a sheet of adhesive and wrap the dough in it. After wrapping all the dough one by one, place it in a pot. Now you can store it in the fridge for 4 to 5 months. When you want to use mawa, take it out of the fridge and leave it at room temperature for 15 minutes. Then use it as a side dish or whatever you want.
Keep these things in mind when making a father-in-law
Always use full cream milk when making mawa.
Use nonstick kadai to make mawa. Doing this does not stick to the milk skillet and does not need to be stirred again.
To keep the mango color white, boil the milk in a high flame. At the same time, to cook the mango brown, cook it on medium heat only.