Khoya Recipe | Instant Mawa Recipe
Khoya is a rich and creamy milk solid recipe made by slowly cooking full-fat milk until it thickens and reduces. It is an essential ingredient used in making many traditional Indian sweets like gulab jamun, burfi, and peda. Khoya adds richness, flavor, and the perfect texture to sweets, making them taste even more special. Learn to make perfect khoya with the help of step by step pictures.
Servings1 cup
Ingredients
Traditional Version
- ½ litre milk
Instant Version
- 1 tablespoon ghee
- 4 tablespoon milk
- 1 cup milk powder
Instructions
Traditional Method
- Boil ½ liter milk. Give a quick mix and simmer.
- Let it simmer until it starts to reducing. 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. This is after almost 20 minutes.
- Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom.
- Milk starts to thicken.
- At one stage it will thicken and start to leave the sides of the pan. Keep stirring and cooking in low flame.
- Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.
Instant Method
- Take 1 tablespoon ghee in a pan, add 4 tablespoon milk to it. Heat it up for 2 minutes and switch off. Take 1 heaped cup milk powder in a mixing bowl add the milk mixture to it.
- Mix it well with a ladle.
- Gather to form a ball. It will be sticky and soft, after sometime will become hard. Refrigerate and use when required. You can crumble with your hands or grate and use it.
Notes
- Use of Pan – Use a Nonstick or Heavy bottomed pan which helps prevent the milk from sticking and burning during long cooking hours.
- Stir Frequently – Stirring the milk frequently is essential to ensure even cooking. This prevents the milk from forming a crust at the bottom of the pan, which can burn and spoil the texture.
- Heat – Keeping the flame low helps slow evaporation without risking burning. It takes time but worth every minute.
- Scrape sides – Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
- Spatula – Use a spatula that is easy to scrape and mix.
- Cooling – Cooling the khoya properly helps it thicken further and prevents moisture buildup during storage.
- Instant version – Mix 1 cup milk powder, 1 tablespoon ghee, and 4 tablespoon milk. Cook on low heat, keep stirring until it thickens. Your instant khoya is ready.
Nutrition Facts
Khoya Recipe | Instant Mawa Recipe
Amount Per Serving (250 g)
Calories 928
Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 29g181%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 186mg62%
Sodium 588mg26%
Potassium 2320mg66%
Carbohydrates 72g24%
Sugar 74g82%
Protein 51g102%
Vitamin A 2506IU50%
Calcium 1903mg190%
* Percent Daily Values are based on a 2000 calorie diet.
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