Mamta's Kitchen - A Family Cookbook





Making khoya

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On 10/10/2006 06:10pm, Mongoose wrote:

Hi - I tried making khoya last week, but I'm sure the texture wasn't right, and the texture of the mithai I made with it was quite certainly wrong. I used the technique given on various websites, and evaporated the milk very slowly on the lowest possible heat, stirring every so often to prevent it from burning. The khoya came out quite lumpy, and my khoya burfi has the texture of cornflake crispy cakes made with damp cornflakes. It tastes great, but it's definitely not a traditional burfi!

Could anyone either suggest a better technique for making khoya or recommend a suitable substitute? I have both whole and skimmed powdered milk available.

Many thanks.

On 10/10/2006 11:10pm, Mamta wrote:

Read the recipe here and tell me what you did different from it; http://www.mamtaskitchen.com/recipe_display.php?id=10280

Mamta

On 11/10/2006 07:10pm, Mongoose wrote:

Thanks - that is very clear. However, I'm now puzzled, because that is exactly what I did. Perhaps I shouldn't have used so much milk? I had a 6-pint bottle, and I used about 3 1/2 pints for the first batch and the remaining 2 1/2 pints for the second. Both came out exactly the same way. It could be that it turned lumpy because I had to cook it for so long to evaporate it.

On 11/10/2006 09:10pm, Mamta wrote:

Don't expect your khoya to be like professionally made one, which is stirred using large churners these days. One of the charms of home made khoya is that it tastes and smells fresher. If you stir it almost continuously when it begins to solidify, it should be pretty good. If you want it really smooth, whiz it in a food processor for a few seconds.

Mamta

On 12/10/2006 08:10pm, Mongoose wrote:

What a good idea! I didn't think of that. Thanks, Mamta. :-)

On 13/10/2006 02:10pm, Dilip UK wrote:

Can i ask, how long does it take before the milk begins to solidify. Assuming using as per the recipe posted my Mamta above.

Thanks

Dilip

On 13/10/2006 04:10pm, Mamta wrote:

Never timed it Dillip!

For 2 litres, briskly simmering, may take around an hour. I usually do it on the back burner while I am cooking other things. So, I never have to stand around stirring it, except towards the end.

Mamta

On 18/10/2006 08:10pm, Dilip UK wrote:

Hi Mamta,

Just to let you know, I made khoya today, with similar experince to Mongoose. The texture was not what I expected, a bit lumpy as Mongoose mentioned. I went as per your receipe. Anyway I did like the idea about using a blender, next time I will use it. The taste of the khoya was great.

Regards

Dilip

On 18/10/2006 09:10pm, Mamta wrote:

Once you have made the khoya and it has cooled down, you can knead it like dough. That will also make it smooth.

I must admit that I have never smoothed it out, I like a bit of lumpiness in it, same way as in Kulfi, which is not supposed to be smooth like ice-cream, but should have bits of 'rabri/malai' (not rubbry) lumps. People add bread to their Kulfi to get these lumps and you are trying to remove them!! Sweets come out just fine with lumpy Khoya :-).

On 19/10/2006 11:10pm, Dilip UK wrote:

Hey Mamta, made some pandas using the home made mawa (using your recipe/method). I have to say the taste is heavenly. Yes, you are right, having a lil bit lumpy mawa is a good thing.

I have posted a picture of pandas on my web blog (http://dilipuk.blogspot.com/) and have linked to your site.

Many thanks again.

(p.s. still have not bought the garlic slicer?hopefully soon)

On 20/10/2006 07:10am, Mamta wrote:

Hi Dilip

I am glad that it worked out in the end. Your picture link doesn't work. If you send me the picture of peda ( and anything else you cook from this site, via the contact link on the top of the page I will add it to my website, eventually. I am doing a course on digital manipulation etc. starting in January 2007. Once I have learnt the basics, perhaps Kavey and Pete will let me post the picture here ;-)!

Mamta

On 20/10/2006 09:10am, Dilip UK wrote:

Try it again.

http://dilipuk.blogspot.com/

Thanks

Dilip

On 20/10/2006 10:10am, Mamta wrote:

Hello Dilip

They look gorgeous. Send me a picture on the contact link please, I will post it on the recipe eventually. I made some sesame seed burfi today, a quick version. I am sorting out all the mithai recipes now, original version and a quick version.

Mamta

On 05/07/2007 08:07am, sana wrote:

hi Mamta.

when i fry Gol Gappas on medium heat they didnt make in double size.

it becomes like purries.

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