khoya recipe | homemade mawa recipe

khoya recipe

khoya recipe with step by step pictures | homemade mawa recipe

Khoya, also known as mawa (मावा) is evaporated milk solids. In Marathi, it is called khava (खवा). A small amount of khoya has all the richness of milk packed within itself. Khoya (खोया) is an integral part of so many Indian dessert recipes. Gulab jamun, peda, barfi, halwa like moong dal halwa or gajar ka halwa call for a generous helping of khoya.

Khoya can also be used in savory preparations. You can stuff malai kofta with khoya for an added indulgent richness. You can use khoya to thicken the curries as well. Kaju khoya curry and paneer khoya curry are some of the delicious examples.

how to make mawa at home

making khoya recipe at home

Making khoya or mawa at home is not tedious at all; but time consuming, nevertheless. The milk is reduced in a pan or pot on low heat until most of the moisture evaporates. What you get in the end is a creamy, soft residue full of sinful deliciousness. It has a golden colour from the caramelisation of natural sugars in milk.

I prefer not to buy khoya from the market because it is often mixed with milk powder. Homemade mawa is pure and the best. To yield more khoya using the same amount of milk and cooking it for as long, always use full cream milk. If the milk doesn’t have enough fat, it will take too long to dry up and you will have very little khoya in the end. You will get about 325 grams of mawa from 1.5 liters of full fat milk.

1 liter milk how much khoya

Traditionally, khoya is made in by evaporating milk in a wide cast iron pans. But there is some wastage because the cream sticks to the sides of the pan and it won’t come off very easily. So when you are making khoya at home, use a non-stick pan or kadhai. You can easily scrape all the cream off the sides of the kadhai with a spatula and incorporate it back into the simmering milk. There is no wastage. Using a kadhai is better than a pan because the milk won’t boil over as it simmers.

Make khoya when you are already doing something in the kitchen; cooking a meal or some chores. That’s because making khoya takes over an hour and you have to stir it at regular intervals.

storing the mawa in fridge

making mawa at home

Homemade khoya has no preservatives or any kind of additives. It is an unadulterated blob of goodness of fresh milk. Khoya stays good for up to a week in the refrigerator wen stored properly. I store the khoya in a clean steel dabba that has a tight-fitting lid and pop it in the fridge.

Now let’s see how to make mawa from scratch.

how to make mawa recipe at home

khoya recipe | homemade mawa recipe | khoa recipe
 
Cook time
Total time
 
Mawa, khoya or khoa are evaporated milk solids made by reducing milk by simmering it. Khoya is used to make Indian desserts like gulab jamun, halwa, gujiya, etc. It is also used in curries and koftas to make them richer and tastier. Try this homemade khoya recipe to get pure, creamy khoya.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 325 grams
Ingredients
  • Milk - 1.5 liters (6 cups) or as needed
Instructions
  1. To make khoya, you can use any amount of milk depending on how much khoya you want. I have here 1.5 liters or 6 cups of full cream milk in non-stick kadhai.
  2. Bring the milk to a boil.
  3. Turn the heat to low and let the milk simmer. Stir often.
  4. Scrape the cream off the sides of the kadhai/pan. Incorporate the cream back into the milk.
  5. Continue to simmer the milk. Stir often to avoid burning. The milk has started to thicken.
  6. The milk will reduce to half after about 45 minutes of simmering. The color will change to a light golden. The milk will smell really rich and caramelly at this stage.
  7. The milk will thicken further, and bubble vigorously. Khava is almost ready.
  8. The milk solids will come together. The khoya is ready. Do not overcook the khoya or the fat / ghee will separate and the khoya will get ruined. Turn off the heat.
  9. The khoya will become denser once it cools. Use right away or store in refrigerator for later. Khoya hardens up in the fridge. Thaw it or microwave it for 20 seconds on 600 watts (medium) before use, if needed.
  10. Khoya recipe is ready. Enjoy pure, homemade khoya. Make sweets or use it in curry recipes.

khoya recipe with step by step pictures below


Step 1

To make khoya, you can use any amount of milk depending on how much khoya you want. I have here 1.5 liters or 6 cups of full cream milk that I have taken in a non-stick kadhai.

making khoa at home


Step 2

Bring the milk to a boil.

bringing milk to a boil for making evaporated milk solids


Step 3

Turn the heat to low and let the milk simmer. Stir often.

simmering milk for making khoya


Step 4

Scrape the cream off the sides of the kadhai/pan. Incorporate the cream back into the milk.

boiling milk for making mawa


Step 5

Continue to simmer the milk. Stir often to avoid burning. The milk has started to thicken.

boiling milk for making mawa


Step 6

The milk has reduced to half after about 45 minutes of simmering. The color has changed to a light golden. The milk is smelling really rich and caramelly at this stage.

boiling milk for making khoya


Step 7

The milk has started to bubble vigorously. Khava is almost ready.

boiling milk for making khava


Step 8

The milk solids are coming together. The khoya is ready. Do not overcook the khoya or the fat / ghee will separate and the khoya will get ruined. Turn off the heat.

boiling milk for making mawa recipe


Step 9

Khoya will become denser once it cools. Use right away or store in refrigerator for later. Khoya hardens up in the fridge. Thaw it or microwave it for 20 seconds on 600 watts (medium) before use, if needed.

making mawa recipe


Step 10

Khoya recipe is ready. Enjoy pure, homemade khoya. Make sweets or use it in curry recipes.

khoa recipe easy homemade

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