THICK LIQUID/SEMI SOLID MAWA/KHOYA FROZEN CUBES

         THICK LIQUID/SEMI SOLID

     MAWA/KHOYA FROZEN CUBES

                                       (Yield: 20 Frozen Mawa Cubes)

                                         

NOTE: YIELD DEPENDS ON FAT % OF WHOLE MILK

If you want to save yourself the extra time during unexpected guest rush, frozen liquid mawa cubes are the lifesaver. You can rectify frozen mawa cubes by adding boiled (Boil then cool before using) milk and make Rabdi, Mawa Kulfi, Pista Kulfi, Rabdi Falooda Milk, Rice Kheer, any kind of Kheer (Carrot Kheer, Bottle Gourd Kheer) etc. So make semi solid mawa cubes in advance and have it handy for later use.

INGREDIENTS

·      6 cups Whole Milk (3.25 to 4 % fat content of Whole Milk, USA)

·      You will also need wide mouth, heavy bottom, non stick pot

·      Heat Resistant Silicone Spatula

LET’S MAKE THICK LIQUID/SEMI SOLID  MAWA/KHOYA:

Boil milk in wide mouth heavy bottom non-stick pot on high heat in beginning.

Stir continuously to avoid over spilling boiling milk.

Reduce heat to high medium and continue reducing milk with stirring often till it turns into a thick liquid/semi solid mawa form.

It will take about 1 hour to turn into thick liquid mawa. Time may vary with quantity of milk and fat content of milk.

Allow cooling, pour thick liquid mawa with big spoon in ice cube tray and freeze them for 5 to 6 hours. Run water on back of ice cube tray to remove frozen cubes and pack in Ziploc bag. Place Ziploc bag in an airtight container.

It should stay good for 2-3 months.

Enjoy making all kind of dishes from frozen thick liquid/semi solid mawa cubes.

Enjoy...
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