Amul Khoa Mawa Review – Mawa barfi made using Amul Khoya was..
We made a batch of fudgy mawa barfi with Amul Khoya (Khoa) and here is how it went!
Khoya, Khoa or Mawa is dried, evaporated milk that is used vastly in India to make sweet and savory dishes like gajar ka halwa, barfi, peda, gulab jamun, and koftas. While a lot of people make khoya at home, some buy from trusted local dairies and some prefer packed ones from brands like Amul.
Amul dairy products including butter, curd, cheese, ice creams, dairy whitener, and flavored milk have been a staple in most Indian homes.
We tried cooking with Amul Khoya (Amul Unsweetened Khoa) to test it for its freshness and creamy milky flavor. After tasting a batch of fudgy mawa barfi made with Amul Khoya, we only had good things to say about it. Here is our Amul Khoa Mawa Review.
Why do we use khoya? Khoya is commonly added to a dish to increase the richness and creaminess, but in most Indian mithais, it often forms the core base of the dessert. Khoya can be hard and soft depending on the moisture content and purpose of its use. For example, Batti or Pindi khoya is hard, has a longer shelf life, and used to make sturdier barfis and pedas. Chikna or dhap khoya has a high moisture content. Daanedaar khoya is granular and used to make mithais like kalakand.
A 200-gram block of Amul Khoya is priced at Rs 75/-.
The Amul Khoa comes in a white wrapper-like pack.
3. Dry tasting (Appearance, texture)
Amul Khoya has a very malaidaar texture and crumbles like a soft cheese upon touching. It is not hard at all. We could clearly taste creamy milk during our dry tasting session and were pleasantly surprised by how fresh and milky the khoa/mawa tasted.
4. How we tested it
We decided to go as basic as we could to try out the khoya. We made mawa barfi with Amul Khoya as per the instructions given on the back of the pack. In a heavy-bottomed kadai, we crumbled all the khoya and stirred it. We used our Top Pick, Vinod Stainless Steel Kadai, from one of our previous reviews to make the barfi. We then added 1/3rd cup of sugar and kept stirring it till it turned into a liquid-y mix. At this stage, we added a pod of finely crushed green cardamom.
After almost 15-18 minutes, the mix started to thicken and leave the sides of the pan. We took it off the heat and poured the mix into a greased plate. After leaving it to cool down, we cut out diagonal barfi-like pieces and tasted them.
5. Our review
Do you remember that local mithai shop smell? The sugary, milk fat getting reduced in a larger than life-sized kadai? Well, that was exactly the aroma that filled our test kitchen.
Upon cooking, the Amul Khoya changed its creamy-white color to a light caramel. Unlike some dairy-bought khoas, the Amul Khoya did not lose its freshness in the process. The barfi we made was a complete jaw sticker, but tasted extremely fresh and had a mild milky sweetness.
Unfortunately, our mithai did not set well like those of seasoned mithai walas, but it tasted fresh and delicious. Gauging from the flavor of the khoya, the promise of no-additives, and the freshness of the product, we give Amul Khoya a thumbs up!
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