Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mawa kheer. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mawa kheer is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Mawa kheer is something that I have loved my whole life. They are fine and they look fantastic.
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To begin with this recipe, we must first prepare a few ingredients. You can have mawa kheer using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mawa kheer:
- Prepare 1 liter milk (tetra pack)
- Make ready 1 tin (397gms) condensed milk (sweetened).
- Prepare 1 packet (200ml) cream
- Make ready 1 egg
- Get 4 Tbsp suji
- Make ready 4 Tbsp corn flour
- Prepare Almonds and pistachios, as you like
It is also known in some regions as payasam, payasa, gil-e-firdaus and firni. Khoya Kheer Recipe is a delicious dessert, which is capable of exciting food lovers in a unique manner. Mawa kheer is made with some really simple ingredients. This Mawa or Khoya Kheer is prepred by cooking unsweetend khoya in milk.
Steps to make Mawa kheer:
- Take a pan heat milk.
- In the mean time, take a bowl, add all ingredients, beat smooth with whisk.
- When milk starts boiling, add the batter and stir (approx 10 min:) continuously till thickens.(just like custard).
- Pour in the dish.cool at room temperature, Garnish with almonds and pistachios. Serve chilled.
This is One of the wonderful traditional sub-continent's recipes, Shahi kheer is a sweet and tasty. Cooking is my passion.adding a flavor and combining with traditional kitchen ingredients which makes health rejuvenate. i hope you like this video.thanku . Kheer: Cookbook: Khoa Media: Khoa; 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. It is lower in moisture than typical fresh cheeses such as ricotta.
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