Homemade Khoya/Mawa

Homemade Khoya Recipe – Video

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khoya recipe

Ingredients

  • ½ cup milk (120ml)
  • 1 cup (125g) milk powder
  • 3 tablespoons clarified butter/ghee

Note– Please read recipe notes in the end.

Main Equipments Used

Steps In Making Homemade Mawa/Khoya

  1. In a heavy bottom pan over medium heat add ghee and let it melt completely.
  2. Now add room temperature or hot milk.
  3. Further add milk powder in 3 batches and keep stirring it continuously. Break lumps, if any.
  4. The khoya mixture will begin to thicken.
  5. After 3-4 minutes, it will separate from the pan. Cook for another minute while stirring it continuously.
  6. Once it forms a ball like structure switch off the flame.
  7. Remove the homemade mawa/khoya in a bowl and let it cool down completely.
  8. Store in an airtight container in the refrigerator for 10-12 days.

Recipe Notes

  • Can use low fat or full fat milk, but full fat milk will adds a rich texture to this homemade mawa.
  • For extra rich and creamy texture, you can add 2 tablespoon of cream or malai along with the milk.
  • Never cook it on high flame, else it might burn.
  • Keep stirring it continuously, especially when it begins to thicken and form into a ball like structure, else it might burn.

Step By Step In Pictures For Homemade Khoya Recipe

1. In a non stick pan over medium flame add ghee and let it melt completely.

2. Now add room temperature or hot milk in it.

3. Further add milk powder in 3 batches while stirring it continuously.

4. Break lumps if any and cook for around 2 minutes.

5. The mixture will begin to thicken.

6. After 3-4 minutes, it will separate from the pan. Cook for another minute while stirring it continuously.

7. Once it forms a ball like structure switch off the flame.

8. Remove it in a bowl and let it cool down completely.

9. The khoya/mawa is ready to be used.

homemade khoya is ready

10. Store the homemade mawa in an airtight container in the refrigerator for 10-12 days.

homemade khoya recipe

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