INSTANT KHOYA/MAWA USING MILK POWDER AND CREAM

Mawa /khoya is an main ingredient while making certain sweets in north india. With khoya we can make variety of sweets such ad gulab jamun,carrot halwa etc., the list will goes on.

The authentic way of making khoya is to boil and reduce the milk till it comes to soild state.

In simple it is nothing but the milk solid.

Before and all I searched everywhere here for unsweetened khoya to make some north indian sweets.  But i didn’t get. So usually I skip the sweets which calls for khoya. But later only realized that we can make it as own in home itself, that too in a simplest way.

Yes, the authentic ways of making khoya is time consuming work, this instant version is so simple and needs only 4 minutes. Yeah, you heard it right, only 4 minutes J

I used milk  powder to make this unsweetened khoya in microwave,on stove top also you can make, not an issue, wil take one or two minutes more or less, that’s it.

Recently i used this mawa to make jigarthanda. Please check the below link for the jigarthanda recipe if you are interested.

• Jigarthanda
• bottlegourd kheer
• Chandrakala/suriyakala

Ok now coming to the recipe.

VIDEO RECIPE: 

RECIPE CARD:

INSTANT MAWA/KHOYA(WITH MILK POWDER & CREAM) SOAKING TIME:- |PREPARATION TIME:- | COOKING TIME: 4 MIN AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: CONDIMENTS CUISINE: NORTH INDIAN  SERVES: 185 grams(apprx.) Mawa /khoya is an main ingredient while making certain sweets in north india. With khoya we can make variety of sweets such ad gulab jamun,carrot halwa etc., the list will goes on. The authentic way of making khoya is to boil and reduce the milk till it comes to soild state. In simple it is nothing but the milk solid. INGREDIENTS: 1 cup milk powder(Full fat) ¾ cup cream 1 tsp ghee VIDEO RECIPE:  https://youtu.be/WYDaP8eZWpg METHOD: In a microwave safe bowl add the milk powder, cream, and ghee and mix well. Then microwave the mixture for 1 minute in high. Then take it out and stir once. It will become liquid now. Again microwave for 1 more minute and take it out and stir. Likewise I did for 3 times and my khoya got ready. But the timeing is purely depends on the microwave type and the temperature. So please check in between. Let it cool down a bit and then make it as a ball and store. NOTES: The cooking time is depends on the microwave type. So set the time accordingly. Stirring in between is important. After cooled down the khoya will get little harden.

 STEP BY STEP PHOTOS:

In a microwave safe bowl add the milk powder, cream, and ghee and mix well.

Then microwave the mixture for 1 minute in high.

Then take it out and stir once. It will become liquid now.

Again microwave for 1 more minute and take it out and stir.

Likewise I did for 3 times and my khoya got ready. But the timing is purely depends on the microwave type and the temperature. So please check in between.

Let it cool down a bit and then make it as a ball and store.

Do try this recipe and please don’t forget to give your feedback in comments.

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CARAMEL SYRUP USING BROWN SUGAR

Caramel sauce is an important ingredient while making fruit cakes/Christmas cakes. There are wide range of recipes using various ingredients and ratios to make this caramel sauce. We can use white sugar or brown sugar or both to make the caramel surp. It is a very good topping to serve with ice cream or to mix with fruit salads.

This recipe is a very simple recipe to make the caramel. I got this recipe from gayathris cookspot where you can find so many cakes and frosting recipes.

I had made this many times and used in milk shakes too. Sometimes I mix this with plain milk for my kid. Last time I prepared this caramel to make jigarthanda.

Please find the jigarthanda recipes in the below links.

• Jigarthanda(with caramel)

Ok now coming to the recipe.

RECIPE CARD:

CARAMEL SYRUP(USING BROWN SUGAR) SOAKING TIME:- |PREPARATION TIME:- | COOKING TIME: 10 MIN AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: CONDIMENTS CUISINE: CONTINENTAL  SERVES: 1/4 cup  (approx.) INGREDIENTS: 1 cup brown sugar ¾ cup water METHOD: In a pan add the brown sugar and ¼ cup of water. Heat it till the brown sugar starts to boil. Once it becomes thick and the color becomes dark, add the remaining ½ cup water. Be care full it may splutter. So add little by little and mix side by side. Once everything mixed well, allow it to boil till it comes to thick syrup/Honey consistency. Then remove from heat and let it cool down. Store in an air tight container. NOTES: You can use white sugar also, but brown sugar will give nice color. You can double the recipe also. After cooled down the syrup will becomes thicker. Some times it may get crystallize if refrigerate. in that case just heat it in using double boiler method till it melts.

STEP BY STEP PHOTOS:

In a pan add the brown sugar and ¼ cup of water.

Heat it till the brown sugar starts to boil.  Be care full it may splutter. So add little by little and mix side by side.

 Once it becomes thick and the color becomes dark, add the remaining ½ cup water.

Once everything mixed well, allow it to boil till it comes to thick syrup/Honey consistency.

Then remove from heat and let it cool down.

Store in an air tight container.

Do try this recipe and please don’t forget to give your feedback in comments.

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JIGARTHANDA (MADURAI SPECIAL) - BEAT THE HEAT - SUMMER COOLANT RECIPES

Jigarthanda is a yummy drink having Milk, badam pisin and nannari syrup as main ingredients. It is a rich and scrumptious drink loaded with cooling properties so it is perfect to drink during summer. This jigarathanda is very popular in Madurai, tamilnadu.

Then main ingredient in authentic jigarthanda is Almond gel (Badam Pisin). It is very good to cool our body from heat. It is good for kids also during summer to reduce the body heat.

It tastes great even with simple chilled sweetened milk with any flavours. I am planning to post various drink with this badam pisin here in the coming days.

The another important cooling ingredient is sarsaparilla syrup(Nannari syrup). It is very good to beat the body heat in summer. We can make juices/sarbath with this flavourful nannari syrup.

During my child hood, my father would brought a big full bottle of nannari syrup during summer and will make sarbath and have it on daily basis at afternoon time.

The third main ingredient milk will be boiled till it becomes thick to make this drink. This reduced milk will gives nice taste and richness and makes it yummy.

During my chldhood i have never tasted this jigarthanda, not even seen :). Later while working I  have first tasted this jigarthanda at murugan Idly kadai few times and also once in Madurai.too. Then I became a very big fan for this delicious jigarthanda.

Actually I have already posted one simple version of jigarthanda in my blog. Please check the below link

• Jigarthanda (Simpler Version)

Please check the below links for mawa nad caramel syrup recipe

• Mawa/Khoya(instant version)
• Caramel Syrup(using Brown sugar)

Please check the other summer coolants drinks given below if you are interested.

• Fenu Greek Buttermilk(Venthaya mor)
• Lemon leaves Buttermilk(Elumichai elai mor)
• Gooseberry Buttermilk(Nellikkaai mor)
• Cucumber Buttermilk(Velleri kaai mor)

But in this recipe I have added/changed few things in this recipe.They are khoya/mawa and caramelsyrup. In simpler version I just added sugar with the milk. But here I added caramel syrup which gives nice flavor to this jigarthada and almost gives that authentic flavor and taste. I got this idea of adding caramel syrup from a youtube video. I loved the flavor of using caramel in this jigarathanda and it closely meets the authentic taste.

Another ingredient is khoya/mawa. It is nothing but the milk is reduces until it comes to solid state. Here I have used instant mawa using milk powder. But you can use the mawa which was prepared in traditional way, which is from milk.

Ok now coming to the recipe.

RECIPE CARD:

JIGARTHANDA(MADURAI SPECIAL) SOAKING TIME:6 TO 7 HRS |PREPARATION TIME:5 MIN | COOKING TIME: 20 MIN AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: DRINK CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS Jigarthanda is a yummy drink having Milk, badam pisin and nannari syrup as main ingredients. It is a rich and scrumptious drink loaded with cooling properties so it is perfect to drink during summer. This jigarathanda is very popular in Madurai, tamilnadu. INGREDIENTS: 4 or 5 pieces Badam Pisin(Alomond Gel) 1 ½ cup Full fat Milk 4 tablespoon Khoya/Mawa 2 tablespoon Nannari Syrup 2 tablspoon caramel Syrup 2 scoops of Ice cream(any flavor) PREPARATION: Soak the almond gel pieces in water for 7 to 8 hours or overnight. After enough soaking time it will becomes crumble and looks like soft sandy texture. Boil the full fat milk for around 15 to 20 minutes in medium flame or until it reduces to half in quantitiy. Cool down the milk to room temperature. Then refrigerate it for minimum 1 hour. Prepare the caramel syrup and keep it aside. Prepare the khoya /mawa and keep it ready. Or you can use the store brought khoya also. METHOD: In a serving glass add the soaked almond gum and nannari syrup one by one. Stir once. Then add the  caramel syrup and khoya. Then pour the boiled and chilled thick milk up to ¾ of the glass. Place a good big scoop of ice cream on the top and serve!! Yummy jigarthanda will make you chill even in high heat :)  NOTES: Instead of badam pisin you can use plain agar agar jelly (unflavored). Instead of sarsaparilla (Nannari) syrup you can use rose syrup too. Instead of caramel syrup you can use plain sugar also, but caramel will gives nice flavor. You can avoid khoya and can add thickened milk only. Adjust the quantities of the badam pisin, milk, nannari syrup and caramel syrup according to you taste and the size of the glass you are using. Sometimes nannari syrup will be already having sweetness. So adjust the caramel syrup/sugar accordingly. Instead of boiling and thickening the milk, you can use evaporated milk also. You can use any flavor of icecream.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the almond gum pieces in water for 7 to 8 hours or overnight. After enough soaking time it will becomes crumble and looks like soft sandy texture.

Boil the full fat milk for around 15 to 20 minutes in medium flame or until it reduces to half in quantity. Cool down the milk to room temperature. Then refrigerate it for minimum 1 hour.

In a serving glass add the soaked almond gum and nannari syrup one by one. Stir once.

Then add the  caramel syrup and khoya.

 Then pour the boiled and chilled thick milk up to ¾ of the glass. Place a good big scoop of ice cream on the top and serve!!

Yummy jigarthanda will make you chill even in high heat J

Do try this recipe and please don’t forget to give your feedback in comments.

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HOTEL STYLE KAARA KUZHAMBU RECIPE(WITH COCONUT) - SOUTH INDIAN KAARA KUZHAMBU RECIPE

Kaara kuzhambu is one of the very common gravy in south India to serve with rice. It is a spicy, tangy simple gravy. It is nothing but the vegetables cooked in spiced tamarind gravy.

Generally we use the vegetables such as ladysfingers, eggplant, and drumstick to make this curry. It is also called as ‘puli kuzhambu’(means tamarind curry) or ‘vathal kuzhambu’. In vathal kuzhambu various dried vegetables (Vatral) like mango vatral, manathakkali vatral, sundaikkaai vatral will be used.

In kaara kuzhambu/puli kuzhambu there are two varieties, with coconut and without coconut. Some may use freshly ground spice powder for additional taste and flavor.

Usually in our house we don’t use coconut in this gravy and called only as puli kuzhambu. But in most of the hotel we can see this kuzhambu names as kaara kuzhambu and they will use coconut in this. Recently in a live cookery show someone asked the chef for this recipe of hotel style kaara kuzhambu. After hearing that recipe, I immediately tried and it was really good. It definitely gives different taste than the normal puli kuzhambu(without coconut).

Afterwards it is also one of a curry which I make frequently in homeJ.

Please check the below link for the kaara kuzhambu/puli kuzhambu recipe with out coconut

• Puli kuzhambu/Kara kuzhambu without coconut

Ok now coming to the recipe.

RECIPE CARD:

KAARA KUZHAMBU (HOTEL STYLE) RECIPE TYPE: LUNCH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS PREPARATION TIME: 10 MIN | COOKING TIME: 15 MIN INGREDIENTS: To make the gravy: Tamarind                                       1 (big lemon size) Sambhar powder                         1 tablespoon* Turmeric powder                         1 teaspoon Ladysfinger                                   8 to 10 Shallots (small onion)                 10 Garlic                                              4 or 5 pods Tomato                                           1 Asafetida                                       ¼ teaspoon Curry leaves                                 few Jaggery                                         ½ teaspoon Salt                                                to taste To grind: Coconut                                        ¼ cup To temper: Oil                                                 2 tablespoon Mustard seeds                            1 teaspoon Rec chillies                                  1 Fenugreek seeds                        ¼ teaspoon Channa dhal                               ½ tablespoon * Instead of sambhar powder you can use red chilli powder and coriander powder in equal ratio PREPARATION: Slit the shallots into two or four (depends on the size). Chop the garlic into small pieces if they are big, otherwise just peel the skin and keep it as whole. Chop the ladysfinger into 1 inch size pieces and keep it ready. Break the red chillies into 2 or 3 pieces and set aside. Grind the tomato into fine puree. Grind the coconut into smooth paste by adding little water. Soak tamarind in water and extract the juice and set aside. Mix the extract with 2 cups of water. METHOD: In a heavy bottomed pan add a teaspoon of oil and sauté the chopped ladysfingers. This step is to reduce the stickiness in the ladysfinger. While sautéing itself the wetness will be dried and the ladysfinger will be half cooked. Remove the sautéed ladysfinger from heat and keep it aside. In the same pan add the remaining oil and then add the mustard seeds, and let it splutter. Then add the broken red chillies and let it fry. Then add the fenugreek and channa dhal and let it fry. Add the shallots and sauté well. Then add the garlic and curry leaves and sauté. Once the onion becomes translucent, add the tomato puree and let it cook for few minutes. Stir continuously. Then add the tamarind extract and water mixture. Add the sambhar powder and turmeric powder and asafetida mix well. Add the sautéed ladysfinger and  salt.Let it cook by closing the pan with the lid. Once the veggie got cooked, add the ground coconut paste and jaggery and let it boil for few more minutes. Remove from heat once the desired consistency got reached. Serve hot with rice. NOTES: Here I have used ladysfinger, you can use any vegetables like eggplant, mango, drumstick of your choice. Or simply add more onion and garlic. Tastes will be amazing. You can add a teaspoon of cumin seeds with coconut while grinding for extra flavor. You can use big onion also instead of shallots, but shallots only will give best results. Adding sesame oil gives scrumptious taste, but you can use normal cooking oil also. Adding jaggery is to balance the spiciness and tanginess. If you don’t want, you can omit. Instead of sambhar powder you can add equal amount of red chilli powder and coriander powder. Adjust the amount as per the spice level of the red chilli powder you are using.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a heavy bottomed pan add a teaspoon of oil and sauté the chopped ladysfingers. This step is to reduce the stickiness in the ladysfinger. While sautéing itself the wetness will be dried and the ladysfinger will be half cooked. Remove the sautéed ladysfinger from heat and keep it aside.

In the same pan add the remaining oil and then add the mustard seeds, and let it splutter. 

Then add the broken red chillies and let it fry. Then add the fenugreek and channa dhal and let it fry.

Add the shallots and sauté well. Then add the garlic and curry leaves and sauté. Once the onion becomes translucent, add the tomato puree and let it cook for few minutes. 

Stir continuously.

Then add the tamarind extract and water mixture. Add the sambhar powder and turmeric powder and asafetida mix well.

Add the sautéed ladysfinger and  salt.Let it cook by closing the pan with the lid.

Once the veggie got cooked, add the ground coconut paste and jaggery and let it boil for few more minutes.

Remove from heat once the desired consistency got reached.

Serve hot with rice.

Do try this recipe and please don’t forget to give your feedback in comments.

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