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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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings1 cup
AuthorSharmilee 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 Facts
Khoya Recipe | Instant Mawa Recipe
Amount Per Serving (250 g)
Calories 1743 Calories from Fat 909
% Daily Value*
Fat 101g155%
Saturated Fat 61g381%
Polyunsaturated Fat 3g
Monounsaturated Fat 26g
Cholesterol 358mg119%
Sodium 1094mg48%
Potassium 4145mg118%
Carbohydrates 125g42%
Sugar 127g141%
Protein 87g174%
Vitamin A 3833IU77%
Vitamin C 11mg13%
Calcium 3170mg317%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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