@Sumi - Mawa or khoya is when you reduce whole on a stove until it resembles thick porridge... recipe for mawa 1.25 litres fresh full fat whole milk or 1250 ml milk or 5 cups milk Instructions Pour the milk in a large thick bottomed pan and place the pan on the stove top. Bring milk to gentle boil first on a low to medium flame. Then lower the flame and simmer the milk. Stir at intervals whilst the milk is simmering. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. Scrape the milk solids from the sides and add to the milk. The milk will continue to reduce and thicken as its being simmered on a low flame. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir. If you don't then the reduced milk will get browned or burnt. The bubbles are due to moisture in the milk. When you see no bubbles in the reduced milk, its time to switch off the flame. It took me 2 hours and 8 minutes overall on a low flame. With a spatula, scrape the milk solids from the sides and add these to the bowl. Cover the bowl and let the khoya cool at room temperature. Then you can refrigerate it. Add this homemade khoya or mawa as required while making various indian sweets or even make gajr halwa
yes maaf marinate chicken...sooo sorry ladies
supposed to be 60ml icing sugar which you use with dusting the nougat in along with the maizena
sowi maaf hard ball stage is exactly the same just turns hard when you put a drop in the iced water
soft ball stage means that while its boiling u have a glass of iced cold water with you and each time to test it put alil of the sugar mixture in the water if it sinks and turns into a soft ball then its ready if it doesnt and is still weak leave to boil alil longer and keep testing until it reaches that stage and take of the stove immediately
:)
No comments
1