Khoya or Mawa is a dairy product of Milk Solids prepared by cooking and evaporating the moisture of milk. It is used in preparing various types of traditional sweets. Cooking and evaporating of moisture from the milk is a slow process where we heat the milk under low to medium flame by stirring it continuously. It is easy to make but time consuming
To prepare Khoya, we need Full Fat Milk (Full Cream Milk) which can be of cow or buffalo. In terms of percentage of fat, buffalo’s milk has more fat than cow’s milk. Quality and quantity of mawa depends on the amount of fat present in the milk. The more the fat, the better is the mawa extraction from the milk. So, Buffalo’s milk is best for preparing Mawa. Here I will be using full cream milk packet to prepare it. If you are using cow’s milk, the mawa will be yellowish in colour and if you are using buffalo’s milk, it will be little whitish in colour.
Khoya is easily available in the market but it is not pure and is not fresh. When we prepare Khoya at home, the colour of the milk starts changing from white to light yellowish. But the readymade khoya is white in colour. It is due to the use of buffalo’s milk. The second reason why the market bought Khoya is white in colour is that when we prepare the khoya in large amount, there are less chances of getting it yellowish. At home we use small amount of milk, so it turns yellowish. There are chances of adulteration in market bought khoya. So I would suggest you all to prepare Khoya at home. It is easy to prepare and does not involve any hard science. The only tough job is continuous stirring of milk while boiling.
To prepare Khoya (Mawa), heat the milk in thick base pan or kadai over medium heat. When the milk comes to boil, reduce the heat. Cook the milk under low to medium heat by stirring it at regular intervals. After about 25-30 minutes you will see that the milk has reduced to half and has thicken. When the milk starts thickening, stir it continuously so that it does not stick to the bottom and sides of the kadai. Continue cooking it by stirring it regularly.
If the milk stick on the sides of the kadai, remove it with the help of spoon and mix it with the milk. While the milk is boiling, it will change its colour from white to light yellowish. Cook the milk by stirring till it turns into malai with semi solid texture. At this stage you need to stir regularly. Cook the milk till all the moisture evaporates and solid milk is formed which we call it as Khoya or Mawa. Switch off the stove and allow the mawa to cool. On cooling, the khoya will become thick. Khoya is ready to use in your favourite sweets.
Preparation of Khoya involves a lot of time, but it is worth after you finish making it. Please try preparing Khoya at home and give us your feedback. Also share this recipe with your dear ones through facebook, tweeter, instagram and whatsapp.
Please try our sweet recipes such as Rasgulla, Cham Cham, Malai Chop, Rasmalai, Rajbhog, Sweet Boondi and Gulab Jamun.
You may also like our other Sweets & Desserts Recipes:
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Khoya/Mawa/How to make Khoya at Home
Equipments:
- Heavy Base Thick Pan or Kadai
- Spatula
Ingredients:
- 1 litre Full Cream Milk (Full Fat Milk) (4 cups)
Instructions:
- Take the heavy base kadai and transfer the milk into it.
- Switch on the stove and heat the milk under medium heat till it comes to boil.
- When the milk starts boiling, reduce the flame and continue boiling the milk under low to medium heat by stirring in between at regular intervals.
- After about 30 minutes, you will see that the milk has reduced to half. Also the milk starts thickening.
- While boiling the milk, layers are formed at the surface and at the sides of the kadai. With the help of spoon remove the layers from the sides and mix it with the milk.
- Continue boiling till the milk thickens to turn into malai with semi solid texture. The colour will start changing from white to light yellowish.
- At this stage when the milk attains semi solid texture, stir it continuously so that it does not stick to the bottom and sides of the kadai.
- Cook the semi-solid milk till all the moisture of the content evaporates and solid milk is formed.
- When the milk turns into solid milk, switch off the stove. Khoya is ready to use for preparing different sweets.
- Allow the Khoya to cool completely before storing it. Store in freezer to keep it fresh and use for 4-5 days.
Notes:
- To prepare best quality Khoya (Mawa), use full fat milk. If the milk is not of full fat, then the quantity of Khoya prepared will be less. You can prepare Khoya from any full fat milk whether it is Cow’s Milk or Buffalo’s Milk. However Buffalo’s Milk is best as it has more fat than Cow’s Milk.
- Cool the Mawa completely before freezing it. Store the Khoya in fridge to keep it fresh and use within 4-5 days to prepare various sweets.
- If the Mawa is stored in freezer, then take it out from the fridge at least 30 minutes before using it.
- Use only heavy base thick pan or kadai so that there are less chances of milk burning and sticking at the bottom of the pan.
- While boiling the milk, stir the milk at regular intervals. However when the milk has thicken, stir it continuously so that it does not stick and burn. If the milk burns then the colour and taste of the khoya will also change.
- Market bought Khoya is white in colour. They prepare Khoya with large amount of milk, so the chances becomes nil for it to become yellowish. At home, we use less quantity of milk, so it changes its colour to slight yellowish. The taste remains the same.
