Look no further than Anmol Sweets & Restaurant if you’re in the market for sweets and food. You will be taken on a voyage to the Subcontinent by our distinctive interpretation of Indian and Pakistani sweets.
The majority of Indian sweets at Anmol Sweets Stockholm are made using khoya (khoa/mawa), which is important ingredient (mithai). The milk is traditionally simmered until virtually all of the liquid evaporates and the milk solidifies. We have fresh pure handmade Desi khoya in stockholm.
Types of Khoya
On the basis of its moisture content, it is divided into many categories. Different preparations call for different kinds of khoa.
The hardest of the three, batti, which means “rock,” has 20% moisture by weight and may be shredded like cheese. It can be stored for up to a year before developing a distinct scent and a mouldy exterior.
50% of chikna khoya, which means “slippery” or “squishy,” is water.
Grainy variation is daanedaar. While simmering, the milk is coagulated with an acid; it has a moderate moisture content. Kalakand, gourd barfi, and other desserts are made using it.
Barfi and peda are made with pindi, a dry form.
Gulab jamun and other khoya mithai are made using dhap, a less dried form.
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