Instant Mawa or Khoya Recipe

Juhi

Mawa or Khoya is used in Indian sweets and desserts. This Mawa Khoya Recipe shows you how to make mawa/khoya at home using whole milk.

Prep Time 5

Cook Time 40

Course Dessert

Cuisine Indian

Servings 200 g

To make Mawa/Khoya at home, take a little water in a Kadai, then add milk. Here, I’m using 1.5 liters of full-fat milk.
Now, wait until the milk comes to a boil on a high flame. Stir the milk in between.
Now, once the milk comes to a boil, change the flame to medium, keep stirring continuously with small breaks in between, and let the milk thicken.
Once the milk thickens more and more, you need to stir continuously without any break, or the milk may get stuck and burn. Also, scrape the malai that gets deposited on the sides and add it back to the mixture.
The mixture will get thicker and reduce in quantity. You can see that it will start getting the Rabri-like texture.
As you can see, the mixture has thickened and has a nice creamy texture. The Mawa is ready now. It took almost 45 minutes to get the milk to this consistency. At first, it may look wet, but as soon as it cools down, it will dry.
As you can see now, it has dried down a bit and has the perfect texture and consistency.
The Mawa/Khoya is ready now to make some delicious sweets.
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 to make your favorite sweet dishes. Enjoy.