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    Home » Kitchen Basics

    Khoya Recipe (Homemade Mawa)

    Published: Oct 21, 2013 · Last Modified: Jul 24, 2019 by Kanan Patel / 36 Comments

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    Khoya recipe - How to make khoya - homemade mawa

    Khoya recipe or mawa recipe - Today I am sharing the traditional method of making khoya at home.

    It requires just one ingredient - Milk.

    khoya recipe

    What is Khoya?

    Khoya or Mawa is nothing but milk solids made by cooking and evaporating the moisture from the milk slowly.

    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 have already shared instant mawa or khoya recipe using milk powder.

    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 the main ingredient. So today I am sharing a traditional way of making homemade khoya or mawa recipe.

    how to make khoya at home

    Different kinds of mawa or khoya:

    1. Hard khoya - is very firm and solid, thus you can crumble it or grate it. It is made by reducing the milk to ⅕ 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.

    How to make khoya recipe (Step by step):

    1) Take heavy bottom nonstick pan. Heat the milk in a pan on medium heat.
    milk in a heavy bottom pan

    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 the 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 surfaces and milk will stick and burn there.
    milk is simmering to make khoya

    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.
    after 40 minutes of simmering milk

    4) At this time (after 40 minutes), it will be a little grainy like below.
    milk granules after simmering for 40 minutes

    5) And this is how it looks after 50 minutes (from the beginning).
    mawa mixture after 50 minutes of cooking

    6) This time it will be more grainy like below.
    milk granules

    7) After this stage, you need to stir and scrape sides continuously.
    thickned khoya mixture

    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 a total of 1 hour and 15 minutes.
    mawa is ready

    9) Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.
    homemade khoya in a bowl

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

    Khoya Recipes:

    Khoya or mawa is used for making sweet and savory dishes.

    Sweet dishes

    • Gulab jamun
    • Chocolate burfi
    • Chocolate peda
    • Mawa modak
    • Gujiya
    • Coconut ladoo with khoya
    • Gajar ka halwa
    • Chocolate pista roll
    • Kulfi recipe

    Savories

    • Khoya kaju curry
    • Khoya matar makhana
    homemade mawa recipe

    Tips to make Homemade Mawa/Khoya:

    • I highly recommend using a 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 depending on the shape and size of the pan. It also depends on how much quantity (half, double, triple) you are making.

    Check out other Indian kitchen basics
    Homemade yogurt (dahi)
    Homemade garam masala
    How to make ginger garlic paste
    Homemade paneer cubes

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Khoya recipe - How to make khoya - homemade mawa
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    Khoya Recipe (Homemade Mawa)

    4.91 from 10 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Learn how to make Homemade khoya or mawa recipe. This is very easy to make and require only one ingredient.
    Author: Kanan
    Course: Basics
    Cuisine: Indian
    Calories: 371kcal
    Servings 200 grams (about 1 cup)
    Prep Time 5 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

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

    making khoya or mawa at home:

    • Take a heavy bottom nonstick pan. Heat the milk in a pan on medium heat.
    • 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 a wider spatula. So it will cover the more area of the bottom pan while stirring and it will make your job easier.
    • Keep stirring with scraping bottom of the pan and also sides of the pan. As you cook, milk reduces and becomes grainy.
    • After 40-50 minutes, it will be more grainy. After this stage, you need to stir and scrape sides continuously.
    • 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 a total of 1 hour and 15 minutes.
    • Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.

    Notes

    • Always use a nonstick and heavy bottom pan.
    • Do stir every 4-5 minutes in the beginning and very frequently and then continuously after halfway through

    Nutrition

    Serving: 100g | Calories: 371kcal | Carbohydrates: 22g | Protein: 14g | Fat: 25g | Cholesterol: 0mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Akky

      May 10, 2020 at 11:08 pm

      Hi. Thanks for this. Can we use this to make mawa cake.

      Reply
      • Kanan Patel

        May 11, 2020 at 1:57 pm

        Yes you can use in making mawa cake

        Reply
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    Kanan

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