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.

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.

Jump to:

• About Khoya
• Khoya Video
• Instant Khoya Ingredients
• How to make Khoya Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

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.

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