Off late we have been hearing news of adulteration in almost everything including Milk and milk products. When festivals are around too many scoops and news precipitate about sweet shops being raided and adulterated sweets and mawa been found. The contents used to make these adulterated stuff causes many health hazards. So here is my hack to make this Khoya/Mawa at home. This method is a bit time consuming, but then we would go to any extent to keep our loved one’s safe.
- 1 litre full cream milk
- 3 tablespoon sugar
- In a nonstick pan take milk and bring it to boil.
- Once boiled lower the gas flame and let it reduce completely by stirring often until all its moisture evaporate by adjusting gas flame from medium to sim and you get grainy khoya. It takes approximately 40minutes but the result worth the time
- If you want a brown coloured khoya add sugar once the milk comes to a boil. And then let it reduce.
- For a white/offwhite khoya omit sugar.
- Thats it.. use it in any sweet you make.
How we wish all the time to make things that are almost like the ones we bring from market. One such thing is our butter… For all of us butter means Amul butter. What if we can make this at home and that too in just 5 minutes and 2 basic ingredients.
So here’s the trick
- 1/2 cup Ghee (clarified butter)
- 1/4 teaspoon salt
- 8-10 ice cubes
- Few drops of Yellow food colour or pinch of turmeric(optional)
- In a mixing bowl take ghee, salt and icecubes
- Beat this with the help of hand mixer for about 3-5minutes increasing speed from 1-2-3 and then decreasing gradually.
- Remove the ice cubes, if any left behind…Annnddd taadahhh.. !!! Your Amul style butter is ready, empty in ur butter dish and refrigerate.
*** RECIPE INSPIRED BY YOUTUBE CHANNEL ‘Mom N Baby TV”
I have earlier posted a classic version of EGGLESS TIRAMISU. Now heres presenting a twisted version of the classic Italian dessert..
- 1 EGGLESS CHOCOLATE CAKE
- 1 cup MASCAPORNE
- 1 pack of whipping cream (i used Blue bird brand)
- 1 cup fresh orange juice (approx 250ml)
- 1 cup milk (approx 250ml)
- 3 tablespoon cornflour
- 1/2 cup powdered sugar/caster sugar
- 1/2 teaspoon orange essence
- 1 tablespoon of orange rinds(grated peel of oranges only the colour part is grated here and not the white portion)
- Orange slices for garnishing.
*If you jus can’t wait to make this then kindly substitute MASCAPORNE with hung curd/Greek style yogurt.
- Prepare the whipping cream as per instructions on the packet.
- In a small bowl take cornflour and 5 tablespoon water. Add orange essence and mix well.
- Boil the milk, add half the sugar and let it dissolve. Now add the cornflour mix. Cook until a thick and creamy. Set aside to cool.
- In a bowl add MASCAPORNE/ Hung curd and the remaining half of the sugar and whisk well. Add the cooled custard and mix well. To this add the whipped cream and orange rinds. Fold in carefully and gently. Fill this mixtute in a piping bag.
- Now line the serving tray or glass with a layer of chocolate cake. Pour the orange juice liberally and evenly so as to soak the cake. Now pipe some custard cheese cream mixture. Repeat this for the next layer.
- Now refrigerate this glasses for 1 hour for the cream to set.
- Garnish with orange pieces and serve.
Mascaporne is a well known Italian cheese from Lombardy region. But these cost you a a body part if to go to buy in the market. Mascaporne can easily be made at home by curdling heavy cream with help of acetic acid(Vinegar). Its smooth and silky in texture and very high in fat content.
It can be very easily made at home. Here’s my take on this prized ingredient..
- 2 cups Heavy cream/Malai from cow’s milk(approx 500ml)
- 2 tablespoon white vinegar (sirka) or lime juice
- Muslin cloth (malmal ka kapda)
Empty cream in a thick bottom/nonstick pan.
Heat on a medium flame continuously stirring it. Do not let it stick at the bottom.
Once the cream is almost frothy and about to boil, add 1 tablespoon vinegar./lime juice and sitr in one direction. Turn off the flame and add another tablespoon of vinegar/lime juice after 2 minutes. (Keep in mind this won’t have a curdled look, like see while making cottage cheese/paneer)
In a steel bowl place strainer (chhani) and line with 2 layers of muslin cloth. Pour the mixture in this cloth lined strainer and let it cool
Once cooled, cover it with a lid and place it in refrigerator for 24 hours. And thats it.