Instant Mawa

Life has become so easy with instant mawa on hand.. In my house, mawa is used in many dishes, be it in desserts, or snacks or main course.. And it was always difficult to get mawa instantly.. We always had to place an order a day prior to using it.. It used to seem such a dainty task.. But now, after i found this recipe online in one of the food pictures, it became quiet an easy task to make mawa instantly use it as required..

Recipes with mawa
Baked Indian Pudding
Mawa Cake with Rose Cream Icing

Ingredients:

1.5 cups milk powder (any powder available to you. I used nandini)

1/4 cup hot milk

2tbsp melted ghee

Method: Heat ghee and milk together.. Add this in milkpowder and mix well.. At first you wil get a crumbly texture.. Keep mixing till you form a smooth dough.. Your instant mawa is ready.. Use it as required and you can store it in a air tight container in freezer too for quiet a few days..

                                           Milkpowder in a bowl and heated milk and ghee in another bowl

                                            Add milk and ghee in the milkpowder

                                      Keep mixing, first you get a crumbly texture and then keep mixing till smooth

                                           Make a dough and use it..

Homemade Milkmaid

I never thought making milkmaid at home was so easy and cost effective.. Make fresh whenever you want in just 10mins with all the ingredients handy.. No preservatives, no added flavour.. Pure milk-maid at home.. :) Now baking a cake at midnight (which i do most of the times) or dishing out a quick dessert for your guests, it just makes life all the more easy..

Recipes made with home made milkmaid
Choco Lava Cake
Classic Pound Cake with Almonds
Rustic Apple Cake
Baked Vanilla Yogurt
Strawberry Chocochip Loaf Cake
Tutti Fruti Cake
Plum Crumble

Recipe Source - here

Ingredients:

1/2 cup milkpowder (nestle, everyday, carnation or any 1 available to you)

1/4 cup powdered sugar

4.5 tbsp hot water (1/4 cup + 1/2tbsp)

1.5tbsp butter unsalted

Method: Blend milkpowder, sugar and butter in the mixer till it resembles a coarse crumb like texture.. Then add hot water and blend again till everything is well incorporated... It will be thick and in flowing consistency.. If you find it to be extra thick you can add more 1/2tbsp hot water at a time and blend it again to get the desired consistency.. Remove in a jar and either use it straight away or store in fridge for 3-4 days..
The above measurement yields around 150-160gms of milkmaid..