How-To

homemade khoya/mawa recipe

Homemade Khoya or MawaAfter a lot of sweet recipes, I’m going to share few recipes which are the base of Indian sweets. These things are easily available in most of the places in India but there are people who prefer making it at home instead of using store bought. Khoya/Mawa is one of the essential ingredients for preparing Indian sweets, hence I’ll be giving you this full proof homemade khoya /mawa recipe here on my blog today. Now no more running to the stores, just an hour is what you need and your khoya will be ready.

You have to keep patience like I have said earlier while reducing the milk. Keep yourself engaged within the kitchen but do not forget about it. I’m always lazy to go and buy khoya because the nearest sweet shop does not sell it and by the thought of going far, I came up with khoya at home one day. When I was in school, I remember my mother saying that khoya is made by reducing milk fully and later too, I heard it somewhere else as well. Thats it, I tried it once and got it right at once. Trust me, even the khoya alone tastes so good that we (me and my parents) polished it off even before using it to prepare any sweet recipe!

Homemade Khoya or Mawa

Making khoya at home saves you from the adulteration which happens in khoya we get from sweet shops. You can use the mawa for making sweets like gulab jamun, kalakand, kheer kadam, peda and a variety of other Indian sweets. The recipe is really simple, just takes time. I shall brief everything in the recipe below.

Step by step pictures for the recipe:

Step 1 – Take a large sized pan/kadhai (it helps to reduce milk faster) and pour full fat milk.

Step 2 – Now bring the milk to a boil. If you are keeping the flame high, be sure to stir at regular intervals.

Step 3 – When the milk boils, give it a good stir.

Step 4 – The milk keeps boiling, keep scraping from sides and stir.

Homemade Khoya or Mawa

Step 5 – By now you can see, the milk has reduced a lot.

Step 6 – Keep stirring the milk and scraping the sides.

Step 7 – At this stage you will see that the milk has thickened and also changed its colour.

Step – 8 Keep going further while stirring it. Now is the time, the milk needs more stirring.

Homemade Khoya or Mawa1_600x400Step 9 – The milk has thickened more now and still needs a little more reduction. Dont forget stirring.

Step 10 – By now, you will be able to see a grainy texture in the milk. Yes thats what we want.

Step 11 – Reduce it further while continuously stirring it. Decrease the flame to medium by now.

Step 12 – Just when you see all the liquid disappears and the mixture starts clumping together, you are done. Your khoya is ready. It took me a full hour to reduce 1 litre of milk and I got around 2/3 cup of khoya. I did it on full flame and stirred it almost continuously, if you do it on a low flame, it may take more time.

Homemade Khoya or Mawa2_600x400

homemade khoya/mawa recipe, how to make khoya/mawa at home
 
Cook time
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Homemade khoya/mawa to make awesome Indian sweets/desserts within your home. No more running to stores!
Author:
Recipe type: Dessert/Sweet
Cuisine: Indian
Serves: ⅔ cups khoya
Ingredients
  • Full fat milk - 1 litre.
Instructions
  1. Take a large sized pan/kadhai (it helps to reduce milk faster) and pour full fat milk.
  2. Now bring the milk to a boil. If you are keeping the flame high, be sure to stir at regular intervals.
  3. When the milk boils, give it a good stir.The milk keeps boiling, keep scraping from sides and stir.
  4. By now you can see, the milk has reduced a lot. Keep stirring the milk and scraping the sides.
  5. At this stage you will see that the milk has thickened and also changed its colour.
  6. Keep going further while stirring it. Now is the time, the milk needs more stirring.
  7. The milk has thickened more now and still needs a little more reduction. Dont forget stirring.
  8. By now, you will be able to see a grainy texture in the milk. Yes thats what we want.
  9. Reduce it further while continuously stirring it. Decrease the flame to medium by now.
  10. Just when you see all the liquid disappears and the mixture starts clumping together, you are done. Your khoya is ready. It took me a full hour to reduce 1 litre of milk and I got around ⅔ cup of khoya. I did it on full flame and stirred it almost continuously, if you do it on a low flame, it may take more time.

Homemade Khoya or Mawa

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