4.9 from 72 votes
Khoya Recipe | Mawa Recipe
Homemade Khoya Recipe or Mawa Recipe made with the traditional method of slow cooking and simmering milk in a kadai (wok) until it thickens, reduces and becomes slightly granular. Khoya is also known as Mawa or Khoa and is a key ingredient for making many Indian sweets.
Cook Time
2 hrs
Total Time
2 hrs
Servings: 250 grams
Calories: 3 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 1.25 litres whole milk or 1250 ml
Instructions
- 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 heat.
- Then lower the heat 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 rabdi (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 needed while making various indian sweets or Indian curries.
- When cooled, store khoya in an air-tight container. Refrigerate for 2 to 3 days or freeze for 6 to 8 days.
Cup of Yum
Notes
- Use a thick bottomed and heavy kadai (wok) or sauté pan.
- Ensure to stir the milk often as it simmers and slow cooks.
- Patience is a key when making homemade khoya from scratch with the traditional technique. You also need to be attentive so that the milk does not burn or get browned.
- Remember to use whole milk which is within its shelf period.
- Pair the task of making khoya with your other kitchen chores that need you to be in the kitchen.
Nutrition Information
Calories
3kcal
(0%)
Carbohydrates
0.2g
(0%)
Protein
0.2g
(0%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.04g
Cholesterol
1mg
(0%)
Sodium
2mg
(0%)
Potassium
8mg
(0%)
Sugar
0.2g
(0%)
Vitamin A
8IU
(0%)
Vitamin B1 (Thiamine)
0.003mg
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.01mg
Vitamin B6
0.003mg
Vitamin B12
0.03µg
Vitamin D
0.1µg
Vitamin E
0.003mg
Vitamin K
0.02µg
Calcium
6mg
(1%)
Magnesium
1mg
Phosphorus
5mg
Zinc
0.02mg
Nutrition Facts
Serving: 250grams
Amount Per Serving
Calories 3
% Daily Value*
| Calories | 3kcal | 0% |
| Carbohydrates | 0.2g | 0% |
| Protein | 0.2g | 0% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 8mg | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 8IU | 0% |
| Vitamin B1 (Thiamine) | 0.003mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.01mg | |
| Vitamin B6 | 0.003mg | |
| Vitamin B12 | 0.03µg | 1% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 0.003mg | |
| Vitamin K | 0.02µg | |
| Calcium | 6mg | 1% |
| Magnesium | 1mg | 0% |
| Phosphorus | 5mg | |
| Zinc | 0.02mg |
* Percent Daily Values are based on a 2,000 calorie diet.