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Recipe: Delicious Mawa kheer

Mawa kheer. How to make Mawa Kheer In a bowl, mix Nestlé MILKMAID, milk, saffron and keep aside. In a pan, heat ½ tbsp ghee, fry the makhana for a minute and remove from pan. Khoya Kheer Recipe Take a bowl and properly mix milk and condensed milk in it, insert saffron and keep it aside for some time.

Mawa kheer Kheer is prepared with rice, sometimes vermicelli or even with sago balls / sabudana. I am sharing the CLASSIC rice kheer version here. traditionally mawa is not added in the recipe, but I am adding here. Heat ½ tbsp ghee and fry the lotus seeds for a minute, remove from pan. You can have Mawa kheer using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mawa kheer

  1. You need of liter milk (tetra pack).
  2. You need of condensed milk (sweetened)..
  3. Prepare of cream.
  4. You need of egg.
  5. You need of suji.
  6. Prepare of corn flour.
  7. Prepare of Almonds and pistachios, as you like.

Heat remaining ghee and fry all the dried fruits until golden brown. This Mawa or Khoya Kheer is prepred by cooking unsweetend khoya in milk. Kheer Recipe by Food WorldHello Foodies,Try out this amazing kheer recipe, shahi ma. Kheer-er is made with mawa and can be used in a large variety of dishes as filling.

Mawa kheer step by step

  1. Take a pan heat milk.. Mawa kheer
  2. In the mean time, take a bowl, add all ingredients, beat smooth with whisk..
  3. When milk starts boiling, add the batter and stir (approx 10 min:) continuously till thickens.(just like custard)..
  4. Pour in the dish.cool at room temperature, Garnish with almonds and pistachios. Serve chilled..

Even crepes are filled with this delicious mix and rolled to make Patishapta. For the outer dough, it is a simple samosa dough and it is also shaped like usual samosas. As the dough is not sweet, they are finally dipped in sugar syrup to coat. Khoa, khoya, or mawa is a dairy product, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan.

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