Aval Urundai is a traditional sweet made using flattened rice flakes, jaggery, coconut, ghee and cardamom powder. Aval Urundai is a no cook sweet that is prepared for Krishna Jayanthi festival, at times made as an evening snack for regular days too. It is very easy to make yet tastes so delicious.

Last week during a chat session, my cousin sister gave me the idea of posting homemade butter and aval urundai for Gokulashtami. Butter and aval are Lord Krishna's favourite so here I am with this post. If you are looking for last minute ideas for Gokulashtami then this sweet is for you as it can made in just 10 minutes no pre preparations.

About Aval Urundai

Aval Urundai is an easy and quick snack that can be made easily. Aval Urundai is a sweet made by mixing aval or poha with powdered jaggery, cardamom powder, coconut, ghee and shaping them into small balls.

Aval Urundai is a no cook sweet that can be made in just few minutes. This is traditionally prepared for Gokulashtami. Aval Urundai can be made as an evening after school snack too. Kids will love it for sure.

It was this simple sweet my grandmother and mother used to make for Gokulashtami. As we don't have the tradition of making other dishes for this festival, it was always this simple sweet offered to Lord Krishna.

After I started cooking, I started to make bakshanams (snacks) like seedai, ladoo, murukku, appam, vadai for this festival. My son gugu has the same star as Krishna so my mother insisted to make it special. So it was always a small spread at least for Gokulashtami after his birth.

Aval Urundai is one of the most easy and quick sweets that you can prepare even at the last minute for the festival. Blogging has made all festivals come into our homes well in advance.

Similar Recipes

• Coconut Poha Recipe (Thengai Aval)
• Lemon Poha Recipe
• Paruppu Urundai Kulambu Recipe
• Aval Paal Recipe (Milk Poha)
• Aval Payasam | Poha Kheer

Aval Urundai Video

Aval Urundai Ingredients

• Poha - Poha is also called flattened rice flakes or aval. Use thick or thin aval but make sure to soak accordingly.
• Jaggery - Prepare jaggery syrup, make it thick strain to remove impurities and use it.
• Cashews - Fry broken cashews in ghee and use it.
• Ghee - Use homemade ghee or store bought ghee.
• Coconut - Use grated coconut or chopped coconut pieces.
• Cardamom powder - Cardamom powder adds flavor to this sweet.

How to make Aval Urundai Step by Step

1.To a mixing bowl add 1 ½ cups thick poha(flattened rice flakes).

2.Rinse it well in water. Drain water, squeeze water well and bring it back. It should be soft by now.

3.Add ¼ cup powdered jaggery, ½ cup coconut, ¼ teaspoon cardamom powder and 1 ½ tablespoon ghee.

4.Mix it well.

4.Start shaping. Press tight and shape into small balls.

5.Aval urundai is ready!

6.Your aval urundais are ready!

Enjoy it!

Expert Tips

• Poha - Use thick or medium thick poha which is best for this recipe.
• Rinsing poha - Rinse it at least 2-3 times, by then it will become soft also so no need to soak further.
• Adding jaggery - Make sure to add jaggery that is free from dirt as we are adding it directly.
• Variations - You can add ghee fried cashews and raisins too.
• Adding coconut - Do not reduce coconut as that is one of the main ingredients that gives taste to this sweet.

Serving and Storage

As coconut is added it keeps well in room temperature for just 1 day. Aval Urundai keeps well in fridge for 2 days.

FAQS

1. Which aval is best for Aval Urundai?

Thick or medium-thick aval works well. Thin aval is easier to blend with other ingredients well.

2.Do I need to roast the aval?

No need to roast aval, it tastes good even without roasting.

3.Why is my Aval Urundai not holding its shape?

The mixture may be too dry. Add a little more jaggery or little more ghee to make it moist.

If you have any more questions about this Aval Urundai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aval Urundai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aval Urundai Recipe

Aval Urundai is a traditional sweet made using flattened rice flakes, jaggery, coconut, ghee and cardamom powder. Aval Urundai is a no cook sweet that is prepared for Krishna Jayanthi festival, at times made as an evening snack for regular days too. It is very easy to make yet tastes so delicious.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, aval paal recipe, dessert recipes, laddu, ladoo recipes, poha recipes, snack recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 Balls

Calories 109kcal

Author Sharmilee J

Ingredients

• 1 ½ cups poha
• ¼ cup powdered jaggery
• ½ cup coconut
• ¼ teaspoon cardamom powder
• 1 ½ tablespoon ghee

Instructions

• To a mixing bowl add 1 ½ cups thick poha(flattened rice flakes).
• Rinse it well in water. Drain water, squeeze water well and bring it back. It should be soft by now.
• Add ¼ cup powdered jaggery, ½ cup coconut, ¼ teaspoon cardamom powder and 1 ½ tablespoon ghee.
• Mix it well.
• Start shaping. Press tight and shape into small balls.
• Aval urundai is ready!
• Your aval urundais are ready!

Video

Notes

• Poha - Use thick or medium thick poha which is best for this recipe.
• Rinsing poha - Rinse it at least 2-3 times, by then it will become soft also so no need to soak further.
• Adding jaggery - Make sure to add jaggery that is free from dirt as we are adding it directly.
• Variations - You can add ghee fried cashews and raisins too.
• Adding coconut - Do not reduce coconut as that is one of the main ingredients that gives taste to this sweet.

Nutrition

Serving: 30g | Calories: 109kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg

The post Aval Urundai Recipe appeared first on Sharmis Passions.

Khoya also known Mawa or Khoa is an essential ingredient for making sweets and desserts. Khoya is milk solids made by slow cooking full cream milk until it thickens and reduces. It is used in making many traditional Indian sweets like Gulab Jamun, Burfi, Peda etc. Khoya adds richness, flavour, and the perfect texture to sweets, elevates the taste. Traditional method and instant versions included.

Homemade Khoya has a fresh milk flavour that tastes much better than store-bought ones. You can easily make this soft, grainy, and delicious khoya at home. The traditional method takes time as it involves hours of stirring and reducing milk until it is thick and solid. I have shared a quick instant version which takes just 10 minutes to make khoya.

About Khoya

Khoya is also known as mawa or khoa, is milk solid traditionally made by evaporating moisture from milk through a slow cooking process. As the milk simmers in low heat, it gradually thickens and transforms into a crumbly base. The slow cooking process not only enhances the taste but also brings out the natural sweetness of milk.

I have shared 2 methods one is the traditional method which takes hours to make and second is a quick instant version of homemade khoya which takes just few minutes.

This recipe is easily customisable. You can adjust the texture of khoya by adjusting the cooking time. A longer cooking time results in firmer, more crumbly khoya, while a shorter cooking time yields softer, creamier khoya.

Unlike store-bought versions, which often contain preservatives, homemade is fresh, natural, and free from any artificial additives. This adds authentic taste and enhances the overall flavour profile of the dish. This recipe ensures that the khoya turns out the way you like it - smooth, rich, and full of flavour.

Instant Khoya comes handy when you need khoya instantly for making sweets and desserts. This method is very easy and takes just few minutes of your time.

It is a must have for many classic recipes during festivals and celebrations. Once you try making it at home, you will notice the difference in taste and freshness.

Similar Recipes

• Homemade Paneer
• Cream cheese
• Homemade Fresh Cream
• Khoya Ladoo
• Rasmalai

Khoya Video

Instant Khoya Ingredients

• Milk powder - I used store bought milk powder. The one I used is slightly coarse not too fine.
• Ghee - You can use homemade ghee or store bought ghee.
• Milk - I used fresh milk.

How to make Khoya Step by Step

Instant Method to make Khoya

1.To a pan add 1 tablespoon ghee.

2.Add ⅓ cup milk.

3.Keep flame in low flame. Whisk it well.

4.Add 1 cup milk powder.

5.Whisk it well without any lumps.

6.Switch to ladle and keep stirring.

7.Keep in low flame and start stirring. It starts to thicken.

8.Cook until it leaves the sides of the pan. Switch off.

9.Allow it to cool.

10.Make a ball and refrigerate it for few minutes to make it firm.

11.You can use it as such or grate and use it.

Traditional method to make khoya

1.Boil 1.5 litres milk.

2.Let it simmer until it starts to reducing.

3.Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom. Meanwhile scrape the sides and add the milk solids back to the boiling milk. Let it boil, keep the flame in low or low medium but take care to stir often.

4.Milk starts to thicken.

5.Keep stirring and cooking in low flame.

6.At one stage it will thicken and start to leave the sides of the pan.

7.Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.

Homemade Khoya is ready!

Expert Tips

• Use of Pan - Use non stick or heavy bottomed pan which helps to prevent milk from sticking and burning during long cooking hours. For the instant version, milk powder and milk sticks a lot so using a heavy bottomed pan is recommended.
• Stir frequently - Stirring the milk frequently is essential to ensure even cooking. This prevents milk from burning at the bottom, also helps avoiding browning.
• Flame - Keeping the flame low helps slow evaporation without burning. It takes time but worth it.
• Scrape sides - Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
• Cooling - Cooling khoya properly helps to thicken further and prevents moisture buildup during storage.

Serving and Storage

Store khoya in a clean, airtight container and refrigerate. It stays fresh for up to a week in fridge. For a longer shelf life, it's recommended to freeze khoya, which stays good for almost 2 months. Freeze khoya in a freezer-safe box. Thaw it overnight in the fridge before using.

FAQS

1. Can I use regular milk instead of full cream milk for making khoya?

Yes, you can use regular milk too. But full cream milk gives a rich and creamy khoya compared to toned milk. Also the quantity of khoya is little more when using full cream milk.

2. How do I know when the khoya is ready?

When it forms a thick mass with less moisture and leaves the sides of the pan, your khoya is ready.

3. Why is my khoya sticky and soft?

Khoya is soft when hot but firms up after cooling completely.

4. Can I make khoya without a nonstick pan?

Yes, use a heavy bottomed steel pan but you must stir even more frequently to avoid burning if using a regular pan. I mostly use a thick bottomed steel kadai / pan.

5. Can I flavor the khoya?

Yes, you can add a pinch of cardamom powder at the end if using it immediately for sweets.

If you have any more questions about this Khoya Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Khoya Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Khoya Recipe | Instant Mawa Recipe

Khoya also known Mawa or Khoa is an essential ingredient for making sweets and desserts. Khoya is milk solids made by slow cooking full cream milk until it thickens and reduces. It is used in making many traditional Indian sweets like Gulab Jamun, Burfi, Peda etc. Khoya adds richness, flavour, and the perfect texture to sweets, elevates the taste. Traditional method and instant versions included.

Course howtos

Cuisine Indian

Keyword How to, Khoa Recipe How to make Khoya at home Mawa Recipe, milk recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 cup

Calories 1743kcal

Author Sharmilee J

Ingredients

Instant Version

• 1 cup milk powder
• 1 tablespoon ghee
• ⅓ cup milk

Traditional Version

• 1 ½ litres milk

Instructions

Instant Version

• To a pan add 1 tablespoon ghee.
• Add ⅓ cup milk.
• Keep flame in low flame. Whisk it well.
• Add 1 cup milk powder.
• Whisk it well without any lumps.
• Switch to ladle and keep stirring.
• Keep in low flame and start stirring. It starts to thicken.
• Cook until it leaves the sides of the pan. Switch off.
• Allow it to cool.
• Make a ball and refrigerate it for few minutes to make it firm.
• You can use it as such or grate and use it.

Traditional method to make khoya

• Boil 1 ½ litres milk.
• Let it simmer until it starts to reducing.
• Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom. Meanwhile scrape the sides and add the milk solids back to the boiling milk. Let it boil, keep the flame in low or low medium but take care to stir often.
• Milk starts to thicken.
• Keep stirring and cooking in low flame.
• At one stage it will thicken and start to leave the sides of the pan.
• Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.
• Homemade Khoya is ready!

Video

Notes

• Use of Pan - Use non stick or heavy bottomed pan which helps to prevent milk from sticking and burning during long cooking hours. For the instant version, milk powder and milk sticks a lot so using a heavy bottomed pan is recommended.
• Stir frequently - Stirring the milk frequently is essential to ensure even cooking. This prevents milk from burning at the bottom, also helps avoiding browning.
• Flame - Keeping the flame low helps slow evaporation without burning. It takes time but worth it.
• Scrape sides - Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
• Cooling - Cooling khoya properly helps to thicken further and prevents moisture buildup during storage.

Nutrition

Serving: 250g | Calories: 1743kcal | Carbohydrates: 125g | Protein: 87g | Fat: 101g | Saturated Fat: 61g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 358mg | Sodium: 1094mg | Potassium: 4145mg | Sugar: 127g | Vitamin A: 3833IU | Vitamin C: 11mg | Calcium: 3170mg | Iron: 1mg

The post Khoya Recipe | Instant Mawa Recipe appeared first on Sharmis Passions.