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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Doodh Peda or Kesar Milk Peda is a traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated.
It is then shaped into smooth ball, flattened and garnished with dry fruit and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vrat.
This is one of the popular Indian sweet recipes made with milk and sugar. You will get milk peda in every mithai shop in India but making it at home is so easy, and yummy.
These milk peda's taste super delicious and just melt in your mouth.
WHAT IS PEDA?
Peda is a sweet treat originating from the Indian state of Uttar Pradesh. It consists of khoya, or made with milk, sugar, and flavorings such as cardamom, rose water, pistachio, and saffron.
The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year.
Today, pedas come in many different shapes and colors, while khoa is sometimes replaced with milk.
You can make Peda with Khoya, which is instant sweet but I made this peda recipe with doodh (milk) only. Cool and cook the doodh till it’s thick and then sugar flavoring with kewra (rose water)..tadaa it’s ready 😁
The whole process of making peda took 40-45 minutes to cook. But making sweets at home is so worth and hygienic too!
If you are looking for more sweets recipe
Motichoor Ladoo
Besan Ladoo
Kesari Sandesh (Bengali sweet delicacy)
Check out the recipe of Kesar Doodh Peda (No Condensed milk, No Khoya, No milk powder)
This recipe of Kesar doodh peda is so easy and simple to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Dussehra or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal.
1. In a large kadai or heavy bottom pan, add 1 litre full cream milk (I have already boiled it then reuse the boiled milk).
2. First boil it on high flame, stir continuously to prevent milk from sticking to the bottom and burning. It will take around 7-8 minutes.
3. Once the milk boiled, put the heat to medium to low and Keep on stirring continuously to prevent it from sticking at the bottom of the pan.
4. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. Add 2 pinch of saffron strands.
5. Further after 30 minutes, the milk will be reduced to half. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.
6. Now the thickened creamy paste is formed. Add sugar to the mixture. Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.
7. The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Add cardamom powder or any other flavors such as vanilla, rosewater. I have used 2 drops of rose water.
9. Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball.
10. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mold, or fork or toothpick or use a thumb impression, I used to give all designs to my peda). Garnish the peda with dry fruits.
11. Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed.
Few points to make good peda:
Always use a thick heavy bottom pan vessel or a nonstick pan.
Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
Always stir the milk to avoid sticking at the bottom of the pan. Also the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "D" so I choose my key ingredients DOODH and make this easy and simple KESAR DOODH PEDA SWEET for this festive special and my YOUTUBE channel - JOLLYhOMEMADErECIPES reached 1st milestone completed 1000 subscribers!!
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Our Double Chocolate Banana Bread is an easy and delicious banana bread recipe that's moist, fluffy and loaded with chocolate chips. Easy to make, dense and perfect chocolatey indulgence in every bite. Enjoyed it as a snack, breakfast or even desserts too!!
A perfect chocolate lover’s dream come true with this double chocolate banana bread recipe. It can be made gluten-free by using gluten-free baking flour. It is so comforting and will make you feel cozy with every bite!
HOW TO STORE BANANA BREAD
There are different ways to store your chocolate banana bread. If you don’t have too much of it leftover, wrap it in foil paper and leave it on your cake tin in refrigerator, take it outside just warm it in microwave for 15-20 seconds and enjoy.
CAN YOU FREEZE BANANA BREAD?
Yes. Tightly wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer burned. You may also cut your chocolate banana bread into slices and store it in an airtight container before placing it in the freezer. How long to freeze banana bread? Banana bread will last up to 3 months in the freezer.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Author: Jolly Makkar
Ingredients
2 Cup Whole Wheat Flour
Nonstick cooking spray, for greasing pan
3/4 Cup Dutch-process Cocoa Powder or any cocoa powder
1 tsp Baking Soda
3 Large Very Ripe Bananas peeled
3/4 Cup Vegetable Oil
1 Cup Sugar
2 Large Egg at room temperature
2 Tsp Pure Vanilla essence
1/4 cup inside the batter + 1/2 Cup Dark chocolate chips on top
½ tsp Salt
crushed walnuts on top (optional)
Instructions :
1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Don't skip the sifting. This will help break apart any fine lumps of cocoa powder or flour.
3. In a large mixing bowl, mash bananas well. Mix in the powdered sugar, oil, eggs and vanilla essence, making sure to bread apart any lumps of sugar.
4. Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combined well. Do not over mix. Add 1/4 cup chocolate chips into the batter.
5. Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle rest of chocolate chips and crushed walnuts over the top.
6. Transfer to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter.
7. Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes.
8. Run a knife along the edges of the pan to loosen the banana bread, and Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.
9. Store any leftovers in an airtight container at room temperature.
Love banana bread? Here are a few other you can check out:
This recipe a part of A to Z Recipe challenge. This month the letter is C so I choose my key ingredients CHOCOLATE and make this moist and fluffy chocolate banana bread recipe
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Aloo Baingan ki sabzi or baingan aloo is a delicious vegan and gluten-free recipe. Made with eggplants & potatoes this tasty dish is very easy to make.
This is purely home-cooked everyday dish which is family favorite veggie especially my son.
Aloo baingan ki sabzi is a simple yet delicious vegan & gluten-free Indian vegetable recipe. Aloo is the Hindi word for potato and baingan for eggplant so basically, this dish is made by cooking potatoes and eggplants with tomatoes, and a few spices. This is purely NO Onion NO Garlic Recipe
Even this simple recipe has different variations and I love almost all of them. I usually dry and sometime i usually make curry version, will share the recipe soon with my readers. Today I am sharing the most common method of making aloo baingan also called baingan aloo by many.
To make aloo baingan you need the following ingredients:
Eggplant: Though aloo baingan is generally made with a baby purple variety, feel free to use whichever variety of eggplant is available to you.
Potato: Any variety of potato can be used
Tomato
Indian Spices - turmeric, coriander, red chilli, salt, garam masala
Aloo baingan is generally served with Indian bread like roti or paratha with side homemade curd or raita or lassi. Though a lot of people don’t love eggplants, I loved this vegetable even as a kid. It’s one of my favorite vegetables.
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 people
Author: Jolly Makkar
Ingredients :
3 medium-sized eggplants chopped into medium-sized pieces
2 medium-sized potatoes chopped into medium-sized pieces
2 medium-sized tomatoes finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 tablespoon coriander powder
1/2 teaspoon garam masala powder
Salt as per taste
3 tablespoon olive oil or any cooking oil of your choice
coriander leaves finely chopped
Instructions
1. Heat oil in a pan, stir fry the sliced aloo and baingan by adding some salt and turmeric powder. Cover the pan and cook until the potato and eggplants are nicely cooked.
2. Once it is cooked properly, take all potatoes and baingan into the late.
3. On to the same pan, add chopped tomatoes, all the spice powder, and salt. Mix, cover the pan, and cook it until the tomatoes turn mushy.
4. Once the tomatoes are done add potatoes, eggplant. Add garam masala and cover the pan. Cook covered for another 3-4minutes. then switch off the flame.
5. Garnish with chopped coriander leaves and serve with roti/ paratha or rice and dal.
Notes:
1) Make equal size pieces of potatoes and eggplants.
2) Never add water to cook aloo baingan and let the vegetables get cooked covered in their own moisture.
3) Use a heavy-bottomed pot to make this dish.
This recipe a part of A to Z Recipe challenge. This month the letter is B so I choose my key ingredients BAINGAN and make this easy and simple Aloo Baingan ki sukhi sabji
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 Recipe | Khoya Recipe | How to make Khoya from Milk){kind=link}
