Khoya or mawa is a dairy product made from milk and used to make Indian sweets and desserts. To make Mawa or khoya, the milk, we slowly simmer milk over low flame for several hours until it thickens into milk solids and changes its color to slightly golden. This khoya or mawa recipe will show you how to make this creamy rich sweet with just 1 ingredient – milk. Khoya or mawa is used as a basic ingredient in many traditional sweets such as Gulab Jamun, Burfi, Peda, rasgulla, Gujiya, Ice creams, and many more. Khoya adds a rich and creamy flavor to any dessert. It enhances the taste of any sweet. I usually use it in many of my recipes.
Uses of Khoya/Mawa
Mawa or Khoya is a very versatile ingredient that is used to add richness, flavor, and texture to dishes in India.
Sweets and desserts: Mawa is a key ingredient in a wide range of traditional Indian sweets and desserts, such as Homemade Protein Powder for Weight Loss, Mawa Gujiya, Gulab jamun, malai kulfi, and Gajar halwa.
Also, check out other Homemade Recipes like Homemade Curd/Dahi, Paneer, and Ghee.
Curry and gravy: Mawa can also be added to curries and gravies to thicken the sauce and add a rich, creamy texture and flavor to the dish.
Snacks and appetizers: Mawa can also be used in certain savory snacks and appetizers, such as kachoris to add a creamy, rich filling.
Khoya(mawa) Recipe in Hindi Video
Ingredients to make Mawa/Khoya
This Mawa or Khoya recipe uses just a single ingredient – full-fat milk.
- 1.5-liter full-fat milk
How to make Mawa or Khoya (Step-by-Step Instructions)
1. Pour 1.5-liter milk into a pan or kadhai and heat it on high flame.
2. Keep stirring the milk or it will stick to the bottom.
3. Once the milk boils, turn the flame to medium and let it simmer. Scrap the sides and add it to the milk.
4. Now Cook the milk on high flame, turn the flame to medium in between, and keep stirring. Keep changing the flame and stirring.
The milk will thicken and reduce in quantity. Keep stirring so that it doesn’t stick or fall.
5. The milk will thicken more and reduce and this process takes up a lot of time. I took around 40 minutes for this Mawa.
6. Keep stirring the milk and as it thickens and reduces to a thick paste-like consistency as shown below and turns slightly golden in color.
7. Once the milk has thickened to the desired consistency as shown below, turn off the flame and let it cool.
8. After the khoya cools down, you can use it immediately or store it in an airtight container in the refrigerator for up to a week.
Use it to make your favorite dishes. Enjoy.
Homemade Mawa vs Store bought Mawa
Homemade mawa or khoya is fresh and has more flavor compared to store-bought khoya, as it is made with only milk, and does not contain preservatives. So, it gives the sweets a more rich flavor and taste.
Store-bought khoya may contain sugar or cornstarch to enhance the flavor, and may also have preservatives. It may not have the same freshness or richness as homemade khoya.
However, making khoya at home can be time-consuming and requires constant attention and stirring, which can be a challenge for some. Store-bought khoya is a convenient option for those who may not have the time or expertise to make it from scratch.
Ultimately, the choice between homemade and store-bought khoya depends on personal preference and the availability of ingredients and time.
Recipe Card
Instant Mawa or Khoya Recipe
Ingredients
- 1.5 liter milk full fat
Instructions
- Boil milk on high flame in a heavy bottom pan or kadhai.
- Once the milk comes to a boil, reduce the flame to medium and let it simmer.
- Keep stirring the milk every few minutes.
- Stir it frequently as it starts to thicken and reduce in quantity.
- Keep cooking and stirring as the milk will thicken and turn slightly golden in color.
- Once the milk has thickened to the desired consistency, turn off the heat and let it cool.
- You can now use it to make your favorite recipes.
