Mawa/Khoya from milk powder

Milk powder based Mawa (Khoya)

Milk powder based Mawa (Khoya) is very popular for preparing sweets at home. As this mawa gets ready within 15 minutes, it is also known as instant mawa. Though my first choice is always to prepare through the traditional method by boiling the milk (Khoya/Mawa), it is a time-consuming process. So this recipe of milk powder-based mawa is very helpful if you are planning to prepare Gaajar ka Halwa (Carrot Halwa) or any mawa based sweets this winter season. Try this easy recipe of only three ingredients-based instant mawa/khoya and I am sure you will avoid buying khoya from the market. Moreover, New year celebrations are about to start – so plan some homemade sweet dish based on mawa or khoya!

Mawa/Khoya from milk powder

Ingredients:

Milk powder 2 cups

Milk 1 cup

Desi ghee (clarified butter) or unsalted butter 4 tbsp

Process:

Take two cups of milk powder in a bowl.

Milk powder for mawa

Measure one cup of milk and pour half milk into the bowl of milk powder. Mix it nicely to avoid lumps. It will take the form of a paste.

Add milk in milk powder

Now pour the rest of the milk and mix again.

In a heavy-bottomed pan take four tbsp desi ghee and melt it on medium heat.

Once ghee melts, reduce the heat to sim, pour the milk powder and milk mixture in the pan and keep stirring it – otherwise, it will stick to the bottom of the pan immediately.

Add milk powder and milk mix in melted desi ghee

Keep the heat on sim and continue stirring. Slowly, the liquid will start thickening.

Mawa/khoya has started becoming thick

Keep stirring till it becomes thick and starts leaving the sides of the pan. Switch off the heat and shift mawa/khoya in another bowl to use it in any of your sweet preparation or mawa based gravy dishes.

Khoya from milk powder

If you want to use it the next day then let mawa cool down completely and keep it in the fridge in a covered box. If you have leftover mawa and no plan of using it in a few days, you can freeze it for around 2 months in an airtight box after wrapping it in 3 to 4 layers of cling film.

 

Homemade Mangodi

Why should we prepare Homemade Mangodi if we can outright purchase them from the market? First, let me tell you what Mangodi is. It is a sun-dried marble-sized granule prepared from soaked and grinded daals (lentils). Generally yellow moong daal or white urad daal is used to prepare homemade mangodi. They are part of a gravy based traditional dish popular largely in Rajasthan and Gujarat. Here, mangodis are sometimes paired with potatoes too. (Mangodi ki subzi)

Mangodi ki sabji with homemade mangodi

During the summer season in the desert areas of Rajasthan and Gujarat, the availability of vegetables was scarce – Mangodis used to be the replacement for vegetables. As preparing mangodi was completely manual, it used to be done in groups. Two or three kg daal used to be soaked overnight in one house and the next day, after grinding it, all neighborhood women used to gather and help in preparing them while chattering, gossiping and sometimes singing folk songs. Each day the same routine would be followed, albeit, in a different house. Years back I had witnessed the same at my parent’s house. I was always amazed at this whole activity during those winter, sunny, days. Yes, mangodis are prepared during the winter season as sun heat is required for drying. So, tolerating sun heat for 1-2 hours is possible only in cold weather. Those neighboring aunts continuously preparing hand-drawn mangodis on our terrace used to be so efficient that every single mangodi used to be of the same size! Till today I am not able to create this wonder. So, I follow a shortcut method by using a piping bag, and my job is done quickly.

homemade mangodi

Interestingly, preparing mangodi is also a part of many traditions followed during the marriage ceremony. Can’t say what is the significance, but It was done by my aunts during my and my cousin’s marriages. Once mangodis dry completely, they are distributed among the neighbours. Probably a symbol of an old tradition trying to message the marrying girl that she should continue the same at her house also and keep harmonious relations with neighbours.

homemade mangodi

Homemade Mangodi

Nowadays, very few prepare homemade mangodis as they are easily available in shops. But definitely, you can’t beat the authenticity of homemade ones! I did with just one cup of yellow moong daal as I lack the patience and strength of preparing a big batch altogether. Some other day I will do some more…

Homemade Mangodi

Usually, mangodis are prepared on a clean plastic sheet greased with oil, so that it is easy to remove them after they dry up. Again, I went on an easy route and used butter paper. You can use anything of your choice.

An interesting fact is that adding salt is prohibited in grinded daal used for mangodi. My mother used to say that salt turns mangodi hard. I never tried to check this by preparing two batches – with and without salt – and always went ahead with the unsalted versionūüėČ.

Usually, daal is soaked overnight, but if you forget to do so then soak it in the morning in warm water for 3 to 4 hours and keep daal covered till you grind it.

Homemade Mangodi

Ingredients:

Yellow moong daal 1 cup

Green coriander leaves 1/8 cup

Asafoetida 1/4 tsp

Water to soak daal

Dry red chilies  3-4

Process:

Take yellow moong daal in a bowl, wash it nicely 3-4 times and soak in sufficient water overnight.

By morning daal would be puffed up nicely. As daal is soaked and wet, it wouldn’t be difficult to grind it without water. If required, use 2-3 tbsp of water. We need a thick paste of daal –¬† otherwise, mangodis will not set firmly. After grinding, add the rest of the ingredients and mix everything nicely.

daal is ready to prepare mangodis

Spread a clean plastic sheet smeared lightly with oil or butter paper in sunlight. Keep some weight (books or kitchen boxes) around the edges of the butter paper or plastic sheet. Fill daal in a piping bag and cut a small hole. Keep piping marble-sized mangodis till daal gets over.

preparing homemade mangodis with piping bag

The upper layer of mangodis will be firm and dry within 3-4 hours if the sunshine is very bright. You can cover them with a thin sheet of cloth and let them dry for the whole day. Don’t try to remove them from the plastic sheet/butter paper immediately after you think they have dried. Let them dry for the second day also and by evening they will be dry enough to be removed from the sheet. Keep them in sun heat for 2-3 days more till mangodis are dry, light and airy. Fill them in an airtight container and use them whenever you desire a change in the menu from regular vegetable dishes.

Homemade Mangodi

Mangodi ki sabji with homemade mangodi

 

 

Khoya/Mawa from milk

Mawa/ Khoya from milk powder

Preparing Khoya/Mawa from milk is a completely traditional way to prepare this wonderful milk-based fat. Mawa is one ingredient that is added to lots of traditional Indian sweets¬† Gaajar ka Halwa (Carrot Halwa)¬†and savory dishes. During festival times you can easily find ready mawa in the shops, especially, “halwai ki dukaan par”.

Few years back there was a big hullabaloo about synthetic milk, so we completely stopped buying mawa from the shops. My mom  used to buy fresh buffalo milk, so we started preparing mawa at home. It used to be a very long time consuming process, but the end result was wonderful! It was soft, and having very fine crispy and soft granules, awesome aroma in the house and I and my sisters wishing eagerly to taste it!!

After shifting to Bangalore some friends suggested trying ‘ready dairy mawa’. But I didn’t like it much. So I too started preparing homemade khoya.

Veena Gurudatt, I hope I am not very late for your request……

Ingredients :

Full fat milk           1 litre

Process:

I am using here full fat Nandini milk (orange pack).IMG_20170310_160918378.jpg

You can use any brand with which you are comfortable. Start boiling the milk on sim heat. If we boil the milk on medium or high heat, milk sticks to the bottom of the vessel and we don’t want that to happen.

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Once milk is boiled, keep the heat on sim if you are busy with some other work.

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Else, if you are taking care of milk and continuously stirring it, keep the heat between medium to high.

Slowly the milk will start thickening and the colour will change.

Milk is becoming thick in the process of becoming Khoya/Mawa Keep the heat on sim to medium and continue stirring milk and scraping  the edges of the vessel. Slowly milk will become very thick Рit is now time to switch off heat.
Khoya/Mawa is ready!

Take out ready mawa in a vessel. You might find it a little loose, but slowly while cooling down it will turn thick. And because of continued stirring and scraping the sides, your vessel will be neat.

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Once mawa cools down completely, use it in some sweet or if you are planning to use it the next day, keep it in an air-tight container so that it doesn’t lose its moisture and keep it in the fridge. The total weight of mawa from 1 litre full fat milk will be 184gm.Khoya/Mawa from milk