Tuesday, October 14, 2014

Homemade Khoya or Mawa

Khoya or Mawa is prepared with whole milk and is a common ingredient for most Indian Sweets. Its very easy to prepare, at the same time it is a time consuming process.

Traditionally Khoya is made by simmering milk over medium flame in a wide bottom pan and stirring constantly until most of the water has evaporated and milk has thickened to form a solid mass. Though Khoya is available across the counter, but I still prefer to make it at home as purity and freshness is always a concern.


Full Cream  / Whole Milk - 1 liter


Heat milk in an heavy bottom pan (I always prefer to make it in a nonstick frying pan.) Once it comes to a boil reduce the heat at let it simmer on medium flame, keep stirring every 2-3 minutes as the milk tends to  stick to the bottom of the pan and gets burnt.

While you are stirring the milk also remember to scrape the sides of the pan and add the solid back to the pan. After 30 10 35 minutes the milk will start to thicken considerably. Continue stirring and scraping the milk solids.

 Now the milk will start to thicken further and will get dense and grainy.

Continue stirring,this is the most tricky part, as you start feeling the extra effort while stirring.Milk has almost solidified and will start to come together and  Khoya is ready.

Turn off the heat and immediately remove the pan from the gas top and transfer the khoya into another vessel and let it cool completely, as it cools further it will harden further.
Once completely cool transfer it into an airtight container and store in the refrigerator. Its stays fresh for 3-4 days.


It took me about 1 hours and 10 minutes to prepare the Khoya, however this time could vary depending on the kind of vessel used and the quantity of milk used. But trust me the the quality of sweets prepared with this homemade Khoya wil me much better than the store brought Khoya and worth the time spent and effort.

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