Khoya recipe (Homemade mawa)

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Khoya recipe or mawa recipe –  It is nothing but milk solids made by cooking and evaporating the moisture from the milk slowly.

Khoya recipe - How to make khoya - homemade mawa

During Diwali, many people including me make homemade mithai rather than buying store bought one. As you know that many Indian Mithai (Sweets) recipes call for mawa or khoya as a main ingredient. So today I am sharing traditional way of making homemade khoya or mawa recipe.

Making khoya at home is very easy but it is time consuming. Mawa or khoya is easily available in market now a days, but sometimes it is not fresh or you are living abroad where you can’t get the fresh mawa. So if you prefer to make it at home like me then go for it.

As traditional khoya making process is lengthy which might not work for many. So I I have already shared instant mawa or khoya recipe using milk powder.

There are many different kinds of khoya or mawa –

  1. Hard khoya – is very firm and solid, thus you can crumble is or grate it. It is made by reducing the milk to 1/5 part. Today we are making hard mawa. It is used to make burfi, peda, ladoo etc.
  2. Soft khoya – also known as Hariyali or chikna mawa. If making soft mawa then stop reducing milk little earlier than mentioned stage below. This mawa is generally added to shahi or royal gravy (savory dishes).
  3. Granular khoya – also known as danedar mawa. It is made by adding some Alum or Tartaric acid which gives granular texture to the khoya. To make this type of khoya one needs to be expert in it. This type is used in making traditional kalakand or granular burfi.

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How to make khoya recipe (Step by step):


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1) Take heavy bottom non stick pan. Heat the milk in a pan on medium heat.
Khoya recipe - How to make khoya - homemade mawa recipe

2) once it comes to a boil, let it simmer and reduce on medium-low flame. Keep stirring after every 3-4 minutes. If possible, use wider spatula like I am using. So it will cover the more area of bottom pan while stirring and it will make your job easier. If you are using very tiny spoon or spatula then you might miss some of the bottom surface and milk will stick and burn there.
Khoya recipe - How to make khoya - homemade mawa recipe

3) This is how it looks after 40 minutes. Don’t forget to stir with scraping bottom of the pan and also sides of the pan.
Khoya recipe - How to make khoya - homemade mawa recipe

4) At this time (after 40 minutes), it will be little grainy like below.
Khoya recipe - How to make khoya - homemade mawa recipe

5) And this is how it looks after 50 minutes (from beginning).
Khoya recipe - How to make khoya - homemade mawa recipe

6) This time it will be more grainy like below.
Khoya recipe - How to make khoya - homemade mawa recipe

7) After this stage, you need to stir and scrape sides continuously.
Khoya recipe - How to make khoya - homemade mawa recipe

8) keep stirring and keep cooking, till it becomes solid or dense like halwa. You will feel that it will take little effort for stirring. At this time, turn off the stove heat. This took me total 1 hour and 15 minutes.
Khoya recipe - How to make khoya - homemade mawa recipe

9) Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.
Khoya recipe - How to make khoya - homemade mawa recipe

Storing khoya: once cools completely, it can be refrigerated up to 3-4 days in airtight container. Or you can freeze it for a month or more.

Serving suggestion: Khoya or mawa is used for making sweet and savory dishes. See below.

— Sweet dishes

— Savories

Khoya recipe - How to make khoya - homemade mawa recipe

Notes:

  • Recommended to use non-stick heavy bottom pan and wide spatula while making khoya recipe.
  • It is must to stir and scrape the sides every 3-4 minutes. Meaning you cannot leave it alone while milk is reducing. Burnt milk tastes very very bad.
  • Cooking time may vary depend on the the shape and size of the pan. It also depends on the how much quantity (half, double, triple) you are making.Khoya recipe - How to make khoya - homemade mawa recipe
Khoya recipe - How to make khoya - homemade mawa
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Khoya recipe - Homemade mawa

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Yield 200 grams (about 1 cup)
Author Kanan

Ingredients (1 cup = 240 ml)

  • (about 1 liter) 5 cups Milk Full fat milk

Instructions

making khoya or mawa at home:

  1. Take heavy bottom non stick pan. Heat the milk in a pan on medium heat.
  2. once it comes to a boil, let it simmer and reduce on medium-low flame.
  3. Keep stirring after every 3-4 minutes. If possible, use wider spatula. So it will cover the more area of bottom pan while stirring and it will make your job easier.
  4. Keep stirring with scraping bottom of the pan and also sides of the pan. As you cook, milk reduces and becomes grainy.
  5. After 40-50 minutes, it will be more grainy. After this stage, you need to stir and scrape sides continuously.
  6. keep stirring and keep cooking, till it becomes solid or dense like halwa.
  7. You will feel that it will take little effort for stirring. At this time, turn off the stove heat. This took me total 1 hour and 15 minutes.
  8. Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.

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