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Khoya recipe, How to make khoya or mawa at home
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Khoya recipe You must have stumbled term ‘Khoya’ or ‘Mawa’ in many Indian dessert recipes. It is a super ingredient which is basically dried evaporated milk, prepared by reducing the milk by evaporating its moisture on low flame. It is creamy and velvety.
Course: Dessert
Cuisine: Indian
Servings: 300 gram
Author: Rachna's Kitchen
  • Whole milk- 1.5 litre/ 7.5 US Cup
  1. Place a heavy base pot on high to medium flame range and pour 1 tablespoon of water in it.
  2. Bring the milk to a boil.
  3. When it starts to boil, reduce flame in medium to low range. Scrap the sides and stir occasionally in between to prevent milk from sticking to the bottom.
  4. Keep stirring and keep scraping the bottom and sides of the pan.
  5. After 45 minutes, milk will reduce to almost half in quantity and will turn thicker. As it starts to thicken, the color would change from milky white to light yellow as you can see in picture below.
  6. The chances of it sticking to the bottom of the pan increases. Stir frequently to prevent sticking. Milk is turning to grainy texture.
  7. After 1 hour 10 minutes milk has reduced a lot. Keep stirring continuously at this stage because thickened milk has more tendency to stick at bottom. Turn the flame to low and keep simmering till it's consistency turns to solid form.
  8. Now after 7 minutes of cooking reduced milk at step6, it has turned into solid milk granules. Now, when you stir, the content stir together firmly into a single mass. Turn off the flame and remove it in a bowl. Keep it aside and cover it with kitchen cloth. Let it cool to room temperature. As it cools down, mawa will turn thick. Once it cools completely, you can store it in refrigerator and stays good for 4-5 days. You can also freeze it for 1 month.
  9. You can use this home made khoya in these desserts and curries.