Tuesday Tip | How to make Khoya Or Mawa at home with milk powder ? | Instant Mawa Recipe

Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled.  Hence, many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.

Khoya or Mawa

You can use this homemade Khoya or Mawa for making any sweet like barfi, carrot halwa, quick lauki halwa, gulab jamun or stuffing for Gujiya. This instant method just requires three ingredients milk powder, milk and ghee. We can prepare this instant khoya in ten minutes. Using good quality milk powder is key to preparing khoya. It stays good up to one week in fridge.

Milk Powder

If someone asks me to choose one then I will go for Instant mawa as it is quick and easy to make. I made mithais using both traditional and instant mawa and I don’t see any difference between them. Then why go for a lengthy process when you have this quick recipe.

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Ingredients :
Milk powder – 1 cup
Milk – 1/2 cup
Ghee – 2 tbsp + 1 tsp

Method :

  1. Take a nonstick pan on low heat. Add butter, milk and allow it to melt completely.
  2. Now add milk powder, little by little and mix well. Stir the mixture well and cook until it gets thick and smooth in consistency. There should not be any lumps in the mixture.
  3. When the mixture comes in the form of khoya or Mawa and thick. Add 1 tsp of ghee and mix well.
  4. Turn off the heat. Khoya or Mawa is ready, take it out in a bowl. Allow it to cool down completely.
  5. It yields around 1 cup of Mawa.
Full Fat Milk Powder

Chocolate Milk Powder Cake | No Egg, No Butter, No All Purpose Flour | Pressure Cooker Method

This Eggless Chocolate Cake is moist, delicious, too tempting and great for chocoholics and chocolate cravings. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour, milk, and have a crunch of sesame seeds.

Chocolate Milk Powder Cake

The best thing about this cake it has no eggs, no butter, and no all-purpose flour. I replaced butter with oil and all purpose flour with whole wheat flour which makes this cake healthy for a light dessert post-dinner or as an evening tea-time snack.

No Egg, No Butter, No All Purpose Flour

Ingredients :

Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Cocoa powder – 4 tbsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
Powdered brown sugar – 1/2 cup
Baking powder – 1/2  tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Chocolate sprinkles & Sesame seeds – 2 tbsp each
A pinch of salt

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, cocoa powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix brown sugar, oil, and milk, vanilla essence in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased square pan. Add chocolate sprinkles over batter and with help of spatula press nuts gently.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use white sugar instead of brown sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Healthy Treat

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Eggless Vanilla Cake Milk Powder Cooker Cake | Tea Time Treat | Treat For My Friends

Prepare the best and easy, quick and delicious Vanilla Sponge Cake with milk powder. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour. Sprinkled some sunflower, melon, sesame seeds for the crunchiness and healthy tea time treat is ready.

Tea Time Cake

I baked this cake for a tea party at my friend Handan Yildirim’s house, my friend from Turkey. She is an amazing cook and also an amazing host. I will definitely learn some Turkish cuisine from her.

In this cake recipe, I used milk powder, milk when dehydrated by evaporation, is called milk powder. Milk powder is very easy to store and has a long shelf life. It is a great substitute for whole milk in many recipes.

Milk Powder Cake

Ingredients :
Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Oil – 1/4 cup
Milk – 3/4 cup
Powdered white sugar – 1/2 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup
A pinch of salt

Vanilla Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix sugar, oil and milk, vanilla essence in a grinder until smooth.
  3. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of mixed seeds over prepared cake batter and with help of a spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cooker Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Super Easy Cake Recipe

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.