Mawa is also called khoya or khoa. It is made from milk by boiling it (and stirring occasionally it so that it doesn’t stick) until it becomes a thick paste. Making Mawa/khoya at home is super easy but it requires patience and time.
Khoya can be made several ways using plain Milk powder, ricotta cheese or using condensed milk.
But making it from milk, makes a lot of difference and Sweets made with homemade khoya tastes amazing.
To make Khoya at home, we require full-fat buffalo milk.
There are three types of khoya – batti, chickna, and daanedaar. Batti, meaning “rock,” has 20% moisture by weight and is the hardest of the three types; it can be grated like cheese.
Different types of khoya are used for different preparations.
Today, I am sharing Mawa from milk.
Any dish made with homemade Khoya, be it Indian sweet like Gulab jamun, Shahi Kachori or be it any Punjabi curry like Shahi Paneer Kofta, tastes wonderful.
So without wasting time, let’s start Mawa recipe.
Ingredients required to make Mawa/Khoya/Khoa.
As I said, you will require only Whole milk to make khoya.
How to make Khoa | Khoya at home?
Heat the milk in a heavy bottom nonstick pan on a high to medium heat. Stir occasionally and make sure that the milk doesn’t stick to the bottom. (I have started the process at 3:15 pm).
Once it comes to a boil (after around 20 minutes), slow the flame to medium to low heat. Let it boil, stirring occasionally.
After 2 hours (at 5:15 pm) the milk will reduce in half.
Let the milk reduce.
3. When it gets little thickened (at 6 pm) reduce the flame over low to medium heat and stir continuously.
Got the below result at 6:40 pm.
4. Stir until the milk becomes little bit solid like very soft dough.
And it is ready. (around 6:55pm).
The whole process took 3 hours and 40 minutes for one gallon of milk.
Transfer this into a bowl and let it cool down.
5. Your Mawa/Khoya is ready. Store it in an airtight container and refrigerate it.
You can make so many sweet dishes with this homemade Mawa like Gulab Jamun, Kala Jamun, Ghughra, etc.
Homemade Mawa
Ingredients
- 1 gallon Whole milk/full fat milk 3.75 liters
Instructions
- Heat the milk in a heavy bottom nonstick pan on a high to medium heat. Stir occasionally and make sure that the milk doesn't stick to the bottom. (I have started the process at 3:15 pm).
- Once it comes to a boil (after around 20 minutes), slow the flame to medium to low heat. Let it boil, stirring occasionally.
- After 2 hours (at 5:15 pthe milk will reduce in half.
- Let the milk reduce.
- When it gets little thickened (at 6 pm reduce the flame over low to medium heat and stir continuously.
- Stir until the milk becomes little bit solid like very soft dough.
- And it is ready. (around 6:55pm).
- The whole process took 3 hours and 40 minutes for one gallon of milk.
- Transfer this into a bowl and let it cool down.
- Your Mawa/Khoya is ready. Store it in an airtight container and refrigerate it.
Notes
- Use heavy bottom pan only.
- The preparation time may vary from stove to stove.
- Keep an eye on it. Make sure the milk doesn't stick to the bottom.
- Mawa stays fresh up to a week in the refrigerator and few months in the freezer.
- This post is updated, originally published in 2014.
Nutrition
Warm Regards,
Dhwani.
excellent!! great clicks and very well worth the effort!! hats off to you and thanks for sharing this .
Thank you so much Radha….:)
Wow!! i never thought that Khoya can me made at home.. It is something to be PURCHASED only.. Awesome.. Thanks for sharing bhabhiji
Thanks Shailesh :). Yes, its purest form of Khoya and taste amazing….
Hi,
We love sweet made out of Khoya. Thanks for sharing it’s recipe. I was planning to make khoya in crock pot. Can I make it using crock pot? Looking for expert opinion.
Hi Falguni!!!
Thanks for visiting cookingcarnival.com.
Actually never tried making Khoya in crock pot and dont have any Idea. Really sorry dear. 🙁
MY Khoya always comes out white which is great for kesar penda but i want it brown . Any tips?
This is indeed interesting!! Khoya making process require to boil milk for long time (time depends on quantity of milk) and when we do that, final product turns slightly brownish Or yellowish. I have honestly no idea how your Khoya remains white. I would suggest you to use full fat milk for making Khoya though. You may try using different brand milk and see if that change the result.
In the beginning you men mentione that we need to cream by 10% of volume. At which step you added it? I am confused
I have mentioned if you are using cow milk then add cream. I have used buffalo milk so I dont need to add cream. 🙂
I m in New Jersey US where can I get Buffalo milk ?
I always make khoya at home with cow milk n milk powder.
Result is very tasty n very fast too .
I have no choice
Thanks
Hi Indira,
If You are in the US, you don’t need to use buffalo milk. Here, in the US, Whole milk works fine and that’s what I use it to make the khoya. Hope this helps.