Homemade khoya (mawa/khoa) is the basic ingredient in many Indian sweets like Kulfi, gulab jamun and curries of some many recipes.
Making khoya or mawa at home is so easy to make, cook full fat milk on low flame until it turns thick and almost all moisture is evaporated; It is kind of a solid milk. The quantity of prepared mawa depends on the quality and fat percentage of the milk.
In India, readymade mawa is generally available at grocery shops and sweet stores, however, some of the sweets generally prepared during festivals like Diwali or Holi requires freshly made mawa and only way to get it is by making it at home.
1. Take a non-stick pan or heavy based kada, grease the pan with desi ghee (using with brush) and pour 1-litre full fat milk in it.
2. Bring the milk to boil over high flame. When it starts to boil, reduce flame between low to medium. Scrap the sides and stir continuously in between to prevent milk from sticking to the bottom.
3. After 20-25 minutes, milk will reduce to half in quantity and will turn thicker. As it starts to thicken, the colour would change from milky white to light pale yellow.
4. Stir continuously from this stage to prevent it from burning. Cook until almost all moisture evaporates and it turns into thick solid mass as shown in above video 👆👆🏻.
5. Turn off the flame and let it cool to room temperature. As it cools down, mawa will turn thick. once it cools down completely, scrap it from pan and store it in an airtight container in a refrigerator and consume it within 5-6days.
Homemade Condensed Milk (video recipe in Hindi)
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Mango Sandesh is a twist of to the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.
Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar. Flavoring can be in many different varieties, like most common being saffron and cardamom. Or sometimes saffron.
Check out the video of AAM SANDESH
This is very delightful sweet dish, can be melt in your mouth. Last time when I made Sandesh with Kesar it will be finish in just few days. So I decided to make this Sandesh with mango twist.
WHAT IS SANDESH SWEET?
Sandesh is just a soft fudge made with Indian cottage cheese or paneer. It can be flavored with Kesar Sandesh, Nolen Gurer Sandesh, Chocolate Sandesh, Rose Sandesh, Jaggery Sandesh and many more that you can choose from your favorite ingredient or make it simple without any essence. You can make end number of flavours into it. It is pronounced like "SONDESH"
I have made mango sandesh in two ways one if barfi style and one is flat ladoo style.. both come super soft and fantastic. For barfi, i have set it in fridge for almost 4 hours and for other one I have just cool the mixture in fridge for 1 hour till it firm then I made flat ladoo.
Before mango season over, I want to enjoy mango in my dishes so I can remember the taste till next season. 😁 I gave this mangoish twist to my Sandesh, and that came out super creamy and soft. It’s really easy to make!
The thing that should be kept in mind while making Sandesh is to mash the Chenna or Paneer nicely with the heels of your hands till it is smooth and silky.
You can try end number of mango recipes from my blog
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Recipe Category: Desserts
Recipe Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 2
Author : Jolly Makkar
Ingredients :
1 liters of full fat milk.
4-5 Tablespoons of lemon juice
Mango pulp of 1 sweet mangoes
1/4 cup of sugar.
A pinch of Saffron strands
A pinch of yellow color (optional)
1/4 teaspoon of cardamom powder
Some chopped almonds or any dry fruits
Instructions :
1. Heat milk in a saucepan. When the milk starts bubbling, add lemon juice. Stir well and turn off the heat.
2. The milk will curdle within few minutes. You will see the paneer or chenna. After few minutes strain it in cotton lined strainer.
3. Wash paneer with cold water, then press gently with your hand to remove excess water.
4. Hang the cloth with kitchen tap for 30 minutes. Paneer should not become very dry.
5. Then take paneer out in a plate and start kneading gently.
6. After 4-5 minutes paneer will become very smooth. Do not knead it with pressure as paneer will loose it's oil.
7. In a non stick pan, add mango pulp, sugar and saffron soaked water. Cook on medium flame for 15 minutes. Add green cardamom powder.
8. After 15 minutes, mango sauce will become thick and silky. Now add the kneaded paneer, mix well.
9. On very low flame, stir the mixture in every 2 minutes. First paneer will become little liquidy, but after few minutes of stirring it will gradually become thick.
10. When the paneer will start leaving the pan, like a dough turn off the heat. After few minutes, take the mixture out in a plate. Cool it in a fridge for 1 hour.
11. After 1 hour, take the mixture out from the fridge and start making sondesh using your hands take a small lemon size portion from the mixture and start rolling within your palm. Give it any shape of your choice.
12. You will get 6-7 medium sized sandesh. Garnish them with chopped almonds or any dry fruits as you like most.
13. For Barfi sandesh shape - take a butter paper, grease with little ghee, add the mango mixture and make it into square shape. Set it into fridge for almost 4 hours.
14. After 4 hours, take out from fridge and cut it in your desired shape, garnished with nuts and serve it. It will be good for 2-3 days. Not more than that.
LITTLE INTRO ABOUT OUR NEW A TO Z SEASON 2 CHALLENGE
This recipe is a part of old group A to Z but comes in new season and that is season-2 yes you read it right...we are in SEASON-2, the time flies so fast. In this season, we are making recipes from A to Z alphabets but this time it would be hindi ingredients like a for aloo, aam, anar and many more as compare to old one english..confused 😁 don't be confused this is gonna be fun unlimited challenge for us and our readers.😍
I choose my key ingredients AAM and make this easy and simple AAM SANDESH Bengali Sweet
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HAPPY COOKING & ENJOY💛💛
Deliciously crispy on the outside and soft and fluffy on the inside. This easy & quick recipe of muffins is perfect with your morning tea or coffee or as a midnight snack. So basically you can enjoy it any time of the day!
I've made these muffins hundreds of times because they're easy to make. Trust me, this will quickly become your favourite banana muffin recipe ever. MUST TRY!!
It’s raining, it’s pouring, and yes… it’s time for some yummy muffins. Most of my friends and viewers know that I love sweets during raining time as compared to oily or fried snacks. This well liked muffins is a good for breakfast, pot-lucks, and family gatherings.
Many of us don’t like to eat overripe banana, so if you have any leftover bananas which you don’t want to eat, you can use them for this recipe.
Perfect treat for your loved ones and your tastebuds too 😃😃
This is a perfect way to use overripe banana, which would come out so moist. This banana muffins would even tastes great next day!!
1. Preheat your oven to 350 degrees F or 180 degree C and line your muffin tin with 12 paper muffin cups.
2. In a large mixing bowl, mash the bananas with a fork until no large pieces remain and add sugar, mix for 30 seconds.
3. Add 1 egg and olive oil and mix with a wooden spoon or hand whisk until everything is incorporated.
4. Add the flour, baking powder, baking soda and salt, mixed wet and dry ingredients together well. Add vanilla essence (totally optional) but it tastes yummy by adding into it.
Tip 👉🏻 Make sure don’t over-mix the batter, otherwise they become dense from inside.
5. Spoon the batter into lined muffin cups. Try your best to ensure you fill the 3/4 cups or evenly.
6. Bake the muffins in the oven at 180 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
7. Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a rack. Or, enjoy warm with cup of tea or coffee.
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