instant khoya recipe with step by step photos. one of the quickest and easiest method to make khoya or mawa is with milk powder. yes its very quick, instant and takes less than 5 minutes to prepare. after that you do have to allow the khoya to cool at room temperature before using it, which also does not take much time.
i make instant khoya at times when i want to add it in gulab jamuns, kala jamun or sweets like gujiya, til khoya ladoo, rava ladoo or for kofta or for a curry based dish like khoya matar makhana or kaju khoya curry.
the method comes handy when you don’t have khoya at home or you need just little khoya for any recipe. you can make the amount you need. so for small amounts of khoya or mawa this method works very well.
making khoya with the traditional method takes time and thus when you have less time, you can use this method.
instant mawa is made with just 3 ingredients – milk powder, water and ghee. do use good quality and full fat milk powder to get the best results. instead of water you can also use milk. this instant khoya recipe yields 205 grams of khoya.
few more how to recipes on blog are:
- instant idli mix recipe
- instant dosa mix recipe
- how to make rice flour
- how to make paneer at home
- how to make idli dosa batter in a mixie
instant khoya recipe below:
instant khoya recipe
ingredients (1 cup = 250 ml)
- 1.5 cups milk powder, full fat
- ¼ cup water
- 1 tablespoon ghee
how to make instant khoya recipe
take 1.5 cups milk powder in a mixing bowl.
in a small pan or a bowl or a steel measuring cup take ¼ cup water and 1 tablespoon ghee.
keep on a low flame. stir so that the ghee melts.
bring this water+ghee mixture to a boil.
once the mixture comes to a boil, switch off the flame and immediately add this water & ghee mixture in the milk powder.
with a spoon begin to mix.
mix very well. for a slightly moist mixture you can add more hot water. if the mixture looks very wet, you can add some more milk powder. if it looks dry, then add some more hot water.
when the mixture becomes warm, lightly knead and form into a ball. the khoya mixture will be sticky initially when kneading.
store instant khoya in an airtight container and then refrigerate. once khoya cools, it will become dense. grate khoya as required and then use it.
recipe notes
- you can also use ¼ cup milk instead of water.
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how to make instant khoya with milk powder:
1. take 1.5 cups milk powder in a mixing bowl.
2. in a small pan or a bowl or a steel measuring cup take ¼ cup water and 1 tablespoon ghee. you can also use ¼ cup milk instead of water.
3. keep on a low flame.
4. stir so that the ghee melts.
5. bring this water+ghee mixture to a boil.
6. once the mixture comes to a boil, switch off the flame and immediately add this water & ghee mixture in the milk powder.
7. with a spoon begin to mix.
8. mix very well. for a slightly moist mixture you can add more hot water. if the mixture looks very wet, you can add some more milk powder. if it looks dry, then add some more hot water.
9. when the mixture becomes warm, lightly knead and form into a ball. the khoya mixture will be sticky initially when kneading.
10. store instant khoya in an airtight container and then refrigerate. once khoya cools, it will become dense. grate khoya as required and then use it in the recipe. if you plan to use after many days, then freeze khoya.
Hi Amit. I’m a big fan of your recipes
Can I use normal sunflower oil instead of Ghee? I live in The Netherlands, and don’t get good quality ghee. Also, I’m not a big fan of ghee
Look forward for your suggestions.
yes you can use sunflower oil. in fact you can use any oil which has a neutral flavor and aroma.
I have something called milk mawa powder. Can I use this in place of milk powder?
Pavithra, you can try. it should work.
During Durga puja I made gulab jamun with khoya for my family. But when I was frying the jamuns they break into oil. I follow every step from your recipe, but I can’t make perfect gulab jamun. What can I do?
debarupa, the mixture must have not binded well thats the jamuns broke in oil. firstly grate both khoya and paneer. do not crumble. then add maida etc and gather in a dough. test a small ball in oil. if it breaks, then some more maida needs to be added. so you can add half to one tablespoon more maida and mix again and then gather in a dough. also the oil should be on medium heat. on a low flame the balls can break.
Hi I am going to make gajar halwa 3kilo how much condensed milk do I need.
Thanks
Anita
i assume you mean 3 kilo carrots. use 2 cans of condensed milk (each can weighing 395 to 400 grams).
Hi, Great to see we can make khoya like this. Can we use this for traditional Indian sweets which require khoya. If so then how do we use it. Directly like from fridge or do we need to do something else. Still can’t believe we can make khoya like this.☺ Was having a can of patanjali milk powder, wondering what to do, and lo and behold this recipe comes along. 😁Keep up the great work. Happy Diwali to you and your loved ones.
thanks shilpi. yes of course you can use it for traditional indian sweets. just grate the khoya and use it according to the recipe. let it come to room temperature before grating as it is hard if grated directly after removing from the fridge. today i made pedas using this khoya and they were too good. i will share the recipe tomorrow. one post i have already shared with homemade khoya in it is sesame seeds laddos. recipe is here – https://www.vegrecipesofindia.com/til-khoya-ladoo-recipe/
wish you too a happy diwali.