Homemade Khoya Recipe | Mawa Recipe | How to make Khoya from Milk

Homemade Khoya Recipe | Mawa Recipe | How to make Khoya from Milk
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Homemade Khoya Recipe | Mawa Recipe | How to make Khoya from Milk recipe with step by step pictures and instructions. Khoya is evaporated milk solids which is used in many Indian sweets. I am sharing traditional method of preparing mawa which involves simmering milk in low flame till all water content is evaporated and left with milk solids. I have already shared instant method of preparing khoya using milk powder which can be prepared in ten minutes.  

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This is time consuming process but you can always plan when you are cooking something in kitchen. I always simmer the milk and do other works stirring in between.  It stays good up to one week in fridge. We can use khoya in variety of sweets like gulab jamun, peda, chum chum etc. Its been so busy nowadays and not at all finding time to blog. I had planned lot of recipes for Diwali but something or other coming up. Hopefully will manage to post at least few before Diwali. 

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Do try and let me know your feedback. You can also try the below recipes

Butterscotch Sauce

Praline

Homemade Mayonnaise

Schezwan Sauce

Homemade Condensed Milk 

Homemade Paneer

Almond Nutella

Homemade Cream Cheese

Icing Sugar

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Yields 255 grams of khoya

Homemade Khoya Recipe | Mawa Recipe | How to make Khoya from Milk

Khoya is evaporated milk solids which is used in many Indian sweets.

1 hr, 30 Cook Time

1 hr, 30 Total Time

Recipe Image
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Ingredients

  • Milk 1 litre

Instructions

  1. Take milk in heavy bottomed pan and allow it to boil.
  2. Boil till it reduces to half and keep the flame in low to medium.
  3. keep stirring and scrap the sides of the pan and add to milk.
  4. It will slowly start to thicken after 40 minutes.
  5. keep stirring and scrapping the milk solids on the sides.
  6. It will look thick and grainy at this stage.
  7. Continue stirring till all water is evaporated from milk and it comes together as a mass.
  8. Cool down and store in clean container.
  9. Homemade khoya is ready.

Notes

I used full fat milk for making khoya.

I got around 250 grams of khoya from 1 litre of milk

Quantity of khoya will vary depending on the type of milk used.

Stir in intervals without burning at the bottom.

Khoya will become hard once it cools down. It may look soft when you turn off the stove.

Always use clean spoon when using it.

Use mawa in all your favorite sweets or make kofta curry.

Nutrition

Calories

629 cal

Fat

34 g

Carbs

50 g

Protein

32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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How to make Khoya in Home

Take milk in heavy bottomed pan and allow it to boil.

homemade_khoya - 123128381_1715812425265710_5875522105517467654_n

Boil till it reduces to half and keep the flame in low to medium.

homemade_khoya - 123110743_401583374182961_2719511755323384466_n

keep stirring and scrap the sides of the pan and add to milk.

homemade_khoya - 123202270_816520582429532_9022110438886193916_n

It will slowly start to thicken after 40 minutes.

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keep stirring and scrapping the milk solids on the sides.

homemade_khoya - 123135512_2782670275394039_6093982122208961834_n

It will look thick and grainy at this stage.

homemade_khoya - 123079808_909009596173312_2354619492390934004_n

Continue stirring till all water is evaporated from milk and it comes together as a mass.

homemade_khoya - 123063044_789620628503142_9146625595765478500_n

Cool down and store in clean container.

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Homemade khoya is ready.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.


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