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Published: | Last Updated On: by Sharmilee J
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Khoya is thickened milk solid made by heating milk continuously in a iron pan. How to make Khoa at home step by step explained in this Khoa recipe. Khoya also called mawa is the base ingredient for making gulab jamun, burfi, malai gravies. Pin
Making homemade khoya is a long time dream come true for me. I wanted to make khoya from the scratch since last year after I gave up searching for khoya/mawa/kova in shops for making gulab jamun.Then I decided to make my own batch of homemade khova but the urge came only now as its Diwali time. Though now I am seeing few brands releasing readymade khoya packets, my decision is final and I didn’t want to change my mind so I made this khoya few days back and the next day made khoya gulab jamuns….It was tooo good to resist!! Now you need to wait for a day for the khoya jamun recipe :)I have posted pictures of fresh khoya and also the picture of it after 1 day to show you the texture difference.
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Table of Contents
1📖 Recipe Card
2Khoya Recipe
3Instant Khoya Recipe
4📖 Recipe Card
5Instant khoya recipe
📖 Recipe Card
Print Recipe Pin Recipe
Khoya Recipe
Khoya is thickened milk solid made by heating milk continuously in a iron pan. How to make Khoa at home step by step explained in this Khoa recipe. Khoya also called mawa is the base ingredient for making gulab jamun, burfi, malai gravies.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Servings1 cup
AuthorSharmilee J
Ingredients
- 1 and 1/2 litres milk
Instructions
Boil milk in wide thick bottomed pan, I used my nonstick pan. Let it boil till it reduces to half. Stir every now and then to avoid burning at the bottom.
Let it boil, keep the flame in low or low medium but take care to stir often. This is after almost 20minutes.
Now it starts to thicken, the malai starts to form thick, stir it well. Scrape the sides and mix well. Keep boiling.
By this time most of the water vaporizes from the milk making ti even more thicker. You can see solids forming here and there then few mins later you can see thick solid.
See the bottom it is clean, stirring often will not let khoya burn / stick to the bottom. Now reduce the flame to lowest as at this stage there is more chances of burning. Keep stirring until it forms a thick mass with no liquid content. This is almost after 1 hr. It will leave the sides of the pan now.
Like this…Now cool down and store in a clean container and refrigerate it.
You can see after a day the khoya becomes thick and creamy.
Notes
- Use a nonstick pan so that it doesn’t stick much.
- Also stirring often is the main tip.
- I used a and 1/2 liters of cows milk and got around 1 and 1/4 cups of khoya. You can use any packet milk too.
- I used my induction stove to avoid milk from overflowing. You can either use stove or induction stove.
- Use clean spoon everytime. Also while milk boils and thickens, use the same spatula make sure it is clean.
- Khoya can be used for many Indian sweets, curries,gravies etc.
Khoya thickens more after it gets cooled down. - It keeps well for 3 days if refrigerated.
- Cooking time may vary depending on the size of pan and also the water content in milk.
- Use a little wider spatula so that it covers most of the bottom area to avoid missing some bottom surface.When you miss stirring some area then it will burn and stick to the bottom.
- Make sure you cool down completely before you refrigerate it.
Nutrition Facts
Khoya Recipe
Amount Per Serving (250 g)
Calories 928Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 29g181%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 186mg62%
Sodium 588mg26%
Potassium 2320mg66%
Carbohydrates 72g24%
Sugar 74g82%
Protein 51g102%
Vitamin A 2506IU50%
Calcium 1903mg190%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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How to make Khoya
- Boil milk in wide thick bottomed pan, I used my nonstick pan.Let it boil till it reduces to half.Stir every now and then to avoid burning at the bottom.
Pin
- Let it boil, keep the flame in low or low medium but take care to stir often.This is after almost 20minutes.
Pin
- Now it starts to thicken,the malai starts to form thick, stir it well.Scrap the sides and mix well.Keep boiling.
Pin
- By this time most of the water vaporises from the milk making ti even more thicker.You can see solids forming here and there then few mins later you can see thick solid.See the consistency.
Pin
- See the bottom it is clean, stirring often will not let khoya burn / stick to the bottom.Now reduce the flame to lowest as at this stage there is more chances of burning.Keep stirring until it forms a thick mass with no liquid content.This is almost after 1 hr.It will leave the sides of the pan now.
Pin
- Like this…Now cool down and store in a clean container and refrigerate it.
Pin
You can see after a day the khoya becomes thick and creamy.Pin
Expert Tips
- Use a nonstick pan so that it doesn’t stick much.
- Also stirring often is the main tip.
- I used a and 1/2 liters of cows milk and got around 1 and 1/4 cups of khoya.You can use any packet milk too.
- I used my induction stove to avoid milk from overflowing. You can either use stove or induction stove.
- Use clean spoon everytime.Also while milk boils and thickens, use the same spatula make sure it is clean.
- Khoya can be used for many Indian sweets, curries,gravies etc.
- Khoya thickens more after it gets cooled down.
- It keeps well for 3 days if refrigerated.
- Cooking time may vary depending on the size of pan and also the water content in milk.
- Use a little wider spatula so that it covers most of the bottom area to avoid missing some bottom surface.When you miss stirring some area then it will burn and stick to the bottom.
- Make sure you cool down completely before you refrigerate it.
Pin
Instant Khoya Recipe
![Khoya Recipe | Mawa Recipe (12) Khoya Recipe | Mawa Recipe (12)](https://i0.wp.com/www.sharmispassions.com/wp-content/uploads/2020/12/37553496861_f32f0f9683_o.jpg)
Instant khoya recipe made with just 3 ingredients.This instant khoya is made with milk powder,ghee and milk as main ingredients.Khoya or mawa is nothing but reduced milk and is used in many indian sweets.
This instant khoyacan be made in just 5 mins.The traditional khoya recipe is made by slow cooking milk for hours.
![Khoya Recipe | Mawa Recipe (13) Khoya Recipe | Mawa Recipe (13)](https://i0.wp.com/www.sharmispassions.com/wp-content/uploads/2020/12/37553497651_f23561afff_o.jpg)
📖 Recipe Card
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Instant khoya recipe
Instant khoya recipe made with milk powder.
Prep Time3 minutes mins
Cook Time2 minutes mins
Total Time5 minutes mins
AuthorSharmilee J
Ingredients
- 1 heaped cup mik powder
- 1 tablespoon ghee
- 4 tablespoon milk
Instructions
Take ghee in a pan, add milk to it.Heat it up.
Heat it up for 2 mins switch off.Take milk powder in a mixing bowl add the milk to it.
Mix it well with a laddle.
Gather to form a ball. Itwill be sticky and soft, after sometime will become hard.Refrigerate and use when required.You can crumble with your hands or grate and use it.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!
Steps to make instant khoya recipe:
- Take ghee in a pan, add milk to it.Heat it up.
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- Heat it up for 2 mins switch off.Take milk powder in a mixing bowl add the milk to it.
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- Mix it well with a laddle.
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- Gather to form a ball. It will be sticky and soft, after sometime will become hard.Refrigerate and use when required.You can crumble with your hands or grate and use it.
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Cool down then store in airtight container!Pin
Now the khoya is ready to be used for indian sweets.
![Khoya Recipe | Mawa Recipe (20) Khoya Recipe | Mawa Recipe (20)](https://i0.wp.com/www.sharmispassions.com/wp-content/uploads/2020/12/37553499931_eefb61ec94_o.jpg)
Reader Interactions
Comments
Deepa
Am waiting for this. Thanks
Reply
Sakunthala
Thanks for this recipe
Reply
jaitali koli
sharmi… i would definitely give a try
Reply
jaitali koli
sharmi.. i would definitely try
Reply
roshini
hi, how long should I wait after making the khoya to prepare gulab jamun ? I just finished making the khoya and home made butter
Reply
SHARMILEE J
Let it cool down for an hr then start kneading….
Reply
anjani kumawat
Can i use malai for making mawa
Reply
SHARMILEE J
Mawa with malai that sounds new to me…not really sure
Reply
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