Khoya/Mawa/How to make Khoya at Home
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.
Servings 200 grams
Calories
Equipment
- 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.