khoya recipe | mawa recipe | how to make khoya recipe (mawa or khoa)

homemade mawa or khoya recipe - a traditional method of preparing khoa or khoya at home.
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4.73 from 11 votes

khoya or mawa recipe – step by step post on how to make khoya in the traditional way.

how to make khoya or mawa

khoya also known as mawa or khoa is dried evaporated milk solids. the milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. in indian cooking, especially in northern parts of india, khoya forms a base of almost all sweets. depending on the type of khoya, which can range from being hard to soft to granular, they are used accordingly in sweets. khoya is also added to curry recipes.

after i got some requests to post the method of making khoya, i did decide to make a few khoa based sweets for this diwali. hence i thought its better i prepare khoya at home and add a post too. few of the sweets recipes where khoya is added are:

  1. gulab jamun
  2. barfi recipe
  3. gujiya recipe
  4. kala jamun
  5. peda recipe

usually i buy khoya from outside. it saves time and one does not have to go through the long process of cooking. however, if you prepare the khoya as a side task, with you doing something else in the kitchen, like chopping, preparing some other recipes etc, then it does not look like a time consuming method. since the milk gets reduced on its own on a low flame and all you have to do is stir and scrape at intervals. its not tedious. so i do suggest to prepare khoya simultaneously when you are cooking or doing some other chore in the kitchen. this is multi tasking and you have to be attentive 🙂

the pan to be used for making khoya, should be thick bottomed or an overall thick pan or kadai. this is so that the milk does not get burned or browned from the bottom. if this happens, then whatever effort you have put, goes waste. the pan has to be deep too, so that the milk does not fall out, while simmering. i used my large non stick kadai to make the khoya. non stick works very well when making products like khoya.

this is not a recipe as such, but a method sharing on how to make khoya. you can use any amount of milk to prepare khoya. the milk has to be fresh and full fat milk. whole milk gives better results. 1.25 litres of milk yielded 250 gms of khoya. depending on the quality and fat content, the khoya yield can be less or more. you can even make khoya from 1 litre to 2 litres of milk.

like all homemade stuff, homemade khoya is also 100 times better than the store brought ones. there is just the richness & goodness of milk in this homemade khoya. no additives or preservatives are added. this khoya stays good for about 3 to 4 days in the refrigerator. in the freezer, you can keep for 6 to 8 days.

khoya recipe

Author:Dassana Amit
Cook Time:2 hours
Total Time:2 hours
Course:sweets
Cuisine:north indian
Calories:3kcal
Servings (change the number to scale):250 grams of khoya
4.73 from 11 votes
khoya recipe, mawa recipe
homemade mawa or khoya recipe - a traditional method of preparing khoa or khoya at home.

INGREDIENTS FOR khoya recipe

(1 CUP = 250 ML)
  • 1.25 litres fresh full fat whole milk Or 1250 ml milk Or 5 cups milk

HOW TO MAKE khoya recipe

  • pour the milk in a large thick bottomed pan and place the pan on the stove top.
  • bring milk to gentle boil first on a low to medium flame.
  • then lower the flame and simmer the milk. stir at intervals whilst the milk is simmering.
  • the milk will froth many times, while its being simmered. so when you see this happening, with a spatula stir the milk.
  • scrape the milk solids from the sides and add to the milk.
  • the milk will continue to reduce and thicken as its being simmered on a low flame.
  • a stage will reach when the reduced milk will resemble rabri (an indian sweet).
  • continue to simmer and stir.
  • towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. at this point continuously stir. if you don't then the reduced milk will get browned or burnt. the bubbles are due to moisture in the milk.
  • when you see no bubbles in the reduced milk, its time to switch off the flame. it took me 2 hours and 8 minutes overall on a low flame.
  • with a spatula, scrape the milk solids from the sides and add these to the bowl. cover the bowl and let the khoya cool at room temperature. then you can refrigerate it.
  • add this homemade khoya or mawa as required while making various indian sweets or indian curries.
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step by step method on how to make khoya or mawa

1. pour milk in a large thick bottomed pan and place the pan on the stove top.

milk for making khoya or mawa recipe

2. bring milk to gentle boil first on a low to medium flame.

boil milk to make khoya mawa recipe

3. then lower the flame and simmer the milk. stir at intervals whilst the milk is simmering.

simmer milk - making khoya or mawa recipe

4. consistency of the milk after 23 minutes right from the beginning.

boiling milk for making mawa or khoya recipe

5. the milk will froth many times, while its being simmered.

milk frothing - making mawa or khoya recipe

6. so when you see this happening, with a spatula stir the milk.

stir milk - making khoya or mawa recipe

7. scrape the milk solids from the sides and add to the milk. the consistency after 1 hour 40 minutes. the milk has reduced considerably.

preparing khoya or mawa recipe

8. stir and continue simmering.

simmer milk - making mawa or khoya recipe

9. you can see below the consistency like that of rabri.

rabri consistency - making mawa or khoya recipe

10. more simmering and this is what we get after 2 hours. just few minutes more 🙂

simmering milk to make mawa or khoya recipe

11. after 3 minutes.

preparing mawa khoya recipe

12. towards the last 7 to 8 minutes, you will see bubbles bursting in the reduced and condensed milk. at this stage, continuously stir the reduced milk. if you don’t then the bottom will get browned or burnt. the bubbles signify the presence of moisture in the reduced milk. stir and simmer till you see no bubbles in the milk solids.

making mawa recipe, khoya recipe

13. when you see no bubbles bursting in the reduced milk, its time to switch off the flame. took me 2 hours and 8 minutes overall on a low flame. side by side i was prepping and cooking veg fried rice along with mushroom manchurian.

mawa recipe, khoya recipe

14. collect the khoya or mawa in a bowl. with a spatula, scrape the milk solids from the sides and add these to the bowl. cover the bowl and let the khoya cool at room temperature. then you can refrigerate it.

mawa recipe, khoya recipe

15. add this homemade khoya or mawa as required while making various indian sweets or indian curries.

khoya recipe, mawa recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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43 comments/reviews

  1. Hi dassana… I am big fan of your food blog..since many years I m following your great recipes and for everyone I suggest to follow your recipes..I want to clear my doubt about khoya..i made it from malai,which i collected…it became little brownish.. can I use this for halwas

    • thank you shaila. some times some strains of moulds can be seen on khoya. if there is no off smell or aroma from the khoya, then its fine to use. in fact the batti variety of khoya is sometimes aged for months or upto a year and has mouldy surface.

  2. Hello Mam. Thank u so much for all ur recipes. I have been following you since I got married in 2014 and now I am appreciated by everyone for my food. All thanks to you. I didn’t know anything about cooking before that. This is my first comment but I have always thanked you in my heart 🙂
    I tried this khoya recipe and it came out just the way it should. Thank u again and very Happy Diwali to u and ur family:)

  3. Omg !! This was so time taking. I made it for the first time today. I took 2 litres full fat milk and it took me 3 hours and 45 minutes to get the khoya. But at the end it was all worth it because the khoya came out so well. Feeling proud of myself 🙂

    • rashmi, preparing khoya does take time. with two litres of milk, it will take more time. but as you say its worth it and homemade khoya is better than the store brought ones.

      • I feel that 2 things are important.
        1] Take a wide thick bottomed pan. If the surface area is more, the whole process will be quicker.
        2] If you are going to stand next to it, it may not be necessary to simmer on very low heat. I used medium-slightly high heat, stirring continuously and was done in 1 hr 45 mins for 1 gallon milk.

        Thank you Dassana for inspiring us!!

  4. Hello Dear,
    Tried this recipe yesterday for the first time & it came out exactly the same as shown in pics here. Thank u so much. Please share some more recipes of ladoos & barfi made with khoya which can be prepared on diwali.

  5. Hi
    I tried this khoya recipe today for my lauki halwa and it came out fantastic. This is the first time I made khoya. Thank you for the recipes. I have tried some of them till now and they were loved by my family. Your pics really help in the process of cooking. Please keep adding more recipes along with the pics. I really depend on the pics a lot.

  6. Thank you very much.
    This is very useful esp. When we khoya is not available in small quantities , anybody with little efforts and lot of patience can prepare at home.
    ????

  7. Thanks for all your recipes Dassana. I enjoy reading and making some of them.
    Can you make khoya from condensed or evaporated milk?
    Best wishes.
    Faiza

    • thanks faiza. from condensed milk, khoya can be made. since we often use condensed milk as a substitute for khoya. but to tell you honestly, i have never tried making khoya with condensed milk. i have seen some methods online but never tried it. with evaporated milk i have no idea, as we do not get evaporated milk in india and so i have never got the opportunity to use it.

  8. Hi Dassana, I am a big fan of all your recipes. You make tough recipes look so easy. I was looking for gulab jamun recipe and then switched to how to make khoya. I always make Khoya at home. Earlier I also used to make khoya in non stick kadhai. BUt when I got to know about the negative aspects of cooking in non stick utensils, I have stopped using them. Can I make khoya in iron kadhai? I use my iron kadhai a lot for almost everything as non stick material can be carcinogenic at high temperatures. You can also refer to this article and it will surely leave you craving for your good old cast iron utensils. Just like your old paniyaram chatti.
    I know its not a comment related to recipe but I felt like sharing it with you.

    • thanks a lot akriti. yes you can make khoya in iron kadai, but it has to be thick bottomed one and a heavy kadai. which article? you can share the link. i only have two non stick pans and one ceramic one. the rest of all my pans are steel and iron based ones. for the blog pics, i use non stick and i cook food at low or medium temperature. so till now no issues with the non stick. perhaps i need to reinvent my kitchen utensils 🙂

  9. Helloo…
    Its a nyc recipe
    i’ll try this someday
    I love your all recipes
    I need your help
    Mjhe MISHTI DOI ki recipe chahiye please tell me
    nd maine aj tak nai banaya hai so please

  10. Hi – thank you for this recipe – I love Indian gulab jamun and have been looking for a way to make it at home. I am wondering if I can use cream (10% or 35%) instead of homogenized milk (3.8%) – would this yield more milk solids?

  11. If someone doesn’t want to make especially then while preparing home made ghee the khoya left out can be stored in freezer for few days and use it too.

  12. oh my god, Iam surprised because yesterday I was thinking about the Receipe of the homemade khoya, thanks a lot dassana madam, I live in japan so here not easy to find fresh full creme milk, please teach us also how to make khoya with dry full creme powder please please please

    • thats a nice coincidence sony 🙂 you can make with toned milk too. but the amount of khoya will be less. i have not tried with milk powder. but i think it won’t be rich and good as the one made from milk. i know a few recipes though of making khoya this way. i will see if i can get the time to add this.

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