For the sake of ease, I have used store-bought.īaking isn’t very traditional to South Asian cuisine, but is a result of trade, immigration, and colonization. You can make Khoya at home, which will most definitely be superior in terms of taste and quality, but these days it can easily be found at your local South Asian markets as well. These solids are used in a variety of dishes, but mostly sweets. It’s obtained by cooking off large quantities of milk (full-fat) on medium to low heat, until most of the water content has evaporated, and you’re left with just milk solids. Mawa (Urdu: Khoya) is basically just milk solids. So before I delve into why this cake recipe means a lot to me, I want to give you a little background on it. This recipe holds a special place in my heart, and I’m excited to finally share it with you.
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