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How to make Khoya (Mawa) at home | Homemade Khoya

How to make Khoya (Mawa) at home
Khoya or Mawa is a diary product which is widely used in India and many of the neighboring countries. It is the basic ingredient for many of the Indian Sweets. Khoa is usually white or pale yellow in color. It is made by thickening of milk to one fifth the quantity. You will get 1 cup of khoa from 1 liter of milk. It can be used to prepare sweets like gulab jamun, halwa, gujia, pedha and barfi. Today I made this to prepare gulab jamun. Let us see how to make khoa at home.

Homemade Khoya

Recipe Cuisine: Indian | Recipe Category: Basics
Cooking Time: 45 mins | Yields: 1 cup


Full Cream Milk - 1 liter


Take milk in a heavy bottomed pan and bring it to boil.

When the milk starts to boil, lower the flame to medium and keep stirring for every 1 to 2 mins.

Scrap the milk solids from the sides with a help of spatula. Do not forget to stir, the milk will get burned from the bottom of the pan.

On continuous boiling, the milk will slowly reduce to half in quantity. At one stage it will start to thicken.

After 45 mins, it will slowly leave the pan and doesn't stick in the bottom.

Khoya or mawa is ready. You can use this to make sweets.

  • You can store in fridge for up to 3 to 4 days. But use it within 3 days.
  • Use full cream milk for making khoya.
  • The time may vary depending on the size of the pan and the type of milk used.
  • Stir constantly to avoid burning on the bottom and overflowing of milk.
  • Always keep the flame in low to medium for making khoya.
  • It thickens after cooling. 

full cream milk
I used 1 liter full cream milk to make khoya
bring it to boil
Bring the milk to boil in a heavy bottomed vessel. Try to use non stick pan
scrap edges
Once the milk boils, reduce the flame to medium. Scrap the edges with the help of a spatula and mix well
stir frequently
Stir for every 1 to 2 mins to avoid burning on the bottom.
stir well
I transferred it to a non stick pan to avoid sticking
reduced to half
On continuous boiling the milk is slowly reduced to half
started to thicken
It starts to thicken. Stir frequently to avoid sticking
stir well
Stir well to avoid sticking. I will be done in a couple of mins
leaves the pan
Now the khoya leaves the pan and doesn't stick anymore. Put off the flame
Homemade Khoya
Its ready to make sweets

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