Khoya(Mawa) Lassi Recipe
Today, I am sharing a Punjabi Sweet Khoya/Mawa Lassi recipe. Lassi is the perfect cooling and creamy drink for hot summer days. Traditionally it’s made in a large wooden churner or Mathni to get that frothy texture. Now, These days it is easy to make lassi in a blender, and it takes a few minutes to get the same consistency and frothiness.
Khoya(Mawa) Lassi Recipe is a perfect blend of mawa and curd prepared with only four ingredients, khoya, milk, sugar and dry fruits. Khoya lassi is a popular and traditional sweet and creamy yoghurt drink it is usually served alongside breakfast.
Mawa Lassi is also a great addition to iftar in Ramadan, as it is refreshing and a great thirst quencher. This sweet Mawa Lassi is an excellent treat for the taste buds, especially during hot summers.
How To Make Khoya/Mawa Lassi?
Ingredients:
Milk: Now we need to add milk here for that extra nutrition. I am using Full-fat milk, but feel free to use dairy-free or plant-based milk like almond milk, oat milk or soy milk.
Yoghurt(Dahi): Dahi/yoghurt adds loads of protein. You can use the vegan variations also.
Sweeteners: Add any of the sweeteners of your choice like honey, maple syrup, date syrup etc.
Topping: You can use any topping of your choice for the recipe. You can use fresh fruits like berries, thinly chopped dry fruits, saffron etc.
Mava : Fresh Mawa/Khoya
Ice cubes: optional
See quantities and complete instructions in the recipe card.
Preparation:
- Heat one teaspoon of ghee in a heavy bottom pan over medium heat, and fry the khoya until it turns a golden brown.
- Now, Pour milk into the pan and mix them well until mawa dissolved in the milk while constantly stirring the milk and khoya mixture. Set it aside from the flame and allow it to cool down.
Method:
- NowPlace all the ingredients ( Khoya-milk mixture, chilled curd/dahi and sweetener) into the blender and blend until smooth.
- Khoya(Mava) Lassi is ready.
- Pour into the glass, Garnish it with dry fruits and serve chilled.
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Suggestions for Khoya(Mawa) Lassi
- Lassi tastes best when served chilled.
- Add more chilled Dahi/Curd or milk as necessary, depending on your desired consistency.
- You can also add Rose syrup or cinnamon powder, cardamom powder etc. as per taste.
- For Instantly chilled lassi, use chilled yoghurt and chilled water or milk. Otherwise, we can prepare it a few hours before serving and chill it in the refrigerator.
- The amount of chilled milk depends on how thick your yoghurt is.
- It can be stored in an airtight jar (bottle) in the refrigerator for up to 1 day.
FAQs Related to Khoya(Mawa)Lassi
Lassi can be served as a stand-alone drink for a refreshing and cooling effect on your body during hot summers. Lassi can be served along with the meal, it helps us to cool down and also soothes our palate, also helps to improve our digestion.
Yes, We can store any leftovers in a jar with a lid. It will last for 24 hours, but I recommend drinking it immediately after making it.
For more recipes from this blog you might like please check:
Cucumber Lassi
Banana Lassi
Mango Lassi
Beet Lassi
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📋 Recipe Card
Malai Modak (Paneer Modak)
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
Preparation:
- Add crushed saffron to the warm milk and Keep it aside.
Modak Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.
Modak balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.
Mould:
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
Garnish
- Finally, garnish with saffron milk.
Serve:
- Serve to Lord Ganesha and enjoy the festival with family and friends.
Video
Notes
Suggestion:
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak. Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge. For aroma: You can also add a teaspoon of rose water or kewda water to the mixture. Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf. Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.Storage Suggestions
We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking. We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge. Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.
Khoya (Mawa) Lassi Recipe
Materials
- 1 teaspoon ghee
- 1/4 cup Khoya
- cup cup Curd/Dahi/ yoghurt chilled
- 2 cup milk
- 1 Pinch Saffron(optional) soaked in warm milk
- sweetener to taste
- Dry-fruits optional, as required
- Ice cubes optional
Instructions
Preparation:
- Heat one teaspoon of ghee in a heavy bottom pan over medium heat, and fry the khoya until it turns a golden brown.
- Now, Pour milk into the pan and mix them well until mawa dissolved in the milk while constantly stirring the milk and khoya mixture. Set it aside from the flame and allow it to cool down.
Method:
- NowPlace all the ingredients ( Khoya-milk mixture, chilled curd/dahi and sweetener) into the blender and blend until smooth.
- Khoya(Mava) Lassi is ready.
- Pour into the glass, Garnish it with dry fruits and serve chilled.
Notes
- you can adjust the thickness and sweetness according to your taste.
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Enjoy!
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nice…looks yum