Published: | Last Updated On: by Aarthi
Jump to Recipe Print Recipe
Homemade khoya can be made easily at home using three methods. Traditional way of making khoya, microwave khoya and instant khoya recipe. Making mawa using milk powder and milk made on stove top and microwave. No cook khoya | khoa recipe is included.
Pin
TABLE OF CONTENTS
1.About Khoya
2.Microwave Khoya Recipe
3.Uses Of Khoya
4.Khoya Recipe (Traditional method)
5.No Cook Khoya Recipe
6.📖 Recipe Card
7.Homemade Khoya | How to Make Khoya Recipe | Mawa | Khoa Recipe
How to Make Khoya at home
Khoya is a super ingredients which is used in many delicious sweets. But sadly i couldn't find that amazing stuff in my super market. So i have to make my own khoya..I have made a delicious gulab jamun using the khoya. For this diwali i thought to make some sweets using khoya, so i decided to share the recipe for homemade khoya with you all, so if you cannot find khoya in your place no worries you can make it yourself..
Making khoya is not at all difficult, it is so easy to make. you just need full fat milk. Boil it down till it is thicken. That's it. I would recommend you to use a large kadai for this process, so the milk thickens faster. Try this out and make many delicious sweets out of it.
About Khoya
Khoa,khoya,khowaormawais a dairy food widely used in thecuisines of the Indian subcontinent. It is made of either dried wholemilk or milk thickened by heating in an open iron pan.
I just want to make gujiya today to share in my blog before holi. So what do i need, i need mawa. But i know it will take hours and hours. So I decided to take the shortcut and make this instant version. It takes just 7 mins to make and gives you a good amount of mawa. I made it in microwave, but i am sure you can make this in normal stove top as well.
Similar Recipes,
Malpua
Khoya Gulab Jamun
Thandai
Pin
Microwave Khoya Recipe
| Pin |
| You will need cream and milk powder |
| Pin |
| Take cream in a microwave safe bowl |
| Pin |
| add in milk powder |
| Pin |
| give this a really good mix |
| Pin |
| Microwave it for 2 mins |
| Pin |
| This is how it looks after 2 mins |
| Pin |
| use a spoon to mix well |
| Pin |
| now it is well combined |
| Pin |
| pop again and microwave for 2 more mins |
| Pin |
| look look foamy it has got |
| Pin |
| it will be very foamy |
| Pin |
| give it a good mix, it is still runny |
| Pin |
| Now you are going to microwave it for a min interval |
| Pin |
| Cook for a min |
| Pin |
| It will be little thick now |
| Pin |
| mix well |
| Pin |
| microwave for 1 more min |
| Pin |
| look how bubbly and thick it is |
| Pin |
| mix well..i found little moisture left in the mix |
| Pin |
| So popped it microwave and cooked for 1 more min |
| Pin |
| look how try it looks..It will get drier as it cools down |
| Pin |
| done..You can use this in any recipes |
Uses Of Khoya
Khoa is used in various types of sweets:
- Pedhais sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added.
- Gulab jamun, also a round ball sweet made from khoa and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular Indian sweet.
- Barfi (or burfi) is also flavoured and can be flattened and cut into rectangles, diamond shapes.
- Gujia, a sweet dumpling stuffed with khoa.
- Halwa is reduced milk cooked with sugar to create halwa like consistency.
- Main course north India dishes likekhoya paneer, Makhmali Kofte, Khoya Matar uses khoya.
- Naan Roti stuffed with Khoya/Khawa.
- khoa is used in my eggless mawa cake as well.
Khoya Recipe (Traditional method)
Pin
A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety ofIndian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from bothcowandwater buffalo milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about 80 °C (180 °F). Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.
This is a traditional method of making khoya. Milk is been boiled down and thickened till all the milk is reduced and formed into a thick mawa like consistency.
Pin
Pictorial:
| Pin |
| Take full cream milk in a large kadai..I like to use non stick |
| Pin |
| Bring it to boil |
| Pin |
| Let it boil.. |
| Pin |
| Mix well often |
| Pin |
| Scrape the sides of the kadai with a spoon |
| Pin |
| it will slowly get thick |
| Pin |
| Keep stiring |
| Pin |
| Let it keep on reducing |
| Pin |
| As you see the milk solids started to form |
| Pin |
| Keep cooking |
| Pin |
| Look it is getting even thicker |
| Pin |
| At this stage you should keep on stirring |
| Pin |
| So it doesn't burn |
| Pin |
| At one stage it will leave the sides of the pan.. This is the correct stage |
| Pin |
| You can make lots of sweets with this.. |
No Cook Khoya Recipe
Mawa or khoya forms a base for many sweets. But making them from scratch can be a tiresome process, more over it takes ages to make it from scratch. But this one is even more simpler and hardly takes any time at all. Plus the result is so good.
This needs only milk powder, milk and some ghee. The khoya made from this is great to make sweets. You can store the ball shaped mawa in fridge in an air tight container and grate it whenever you need. They stay soft and moist all the time. It can be kept in fridge for 5 to 6 days. So give this a go and let me know how it turns out for you..I used these mawa to make a delicious mathura ka peda, will be sharing it tomorrow.
Pictorial:
| Pin |
| Take ghee in a small pan |
| Pin |
| add in milk |
| Pin |
| warm it lightly |
| Pin |
| measure milk powder in a bowl |
| Pin |
| add the milk mix in |
| Pin |
| mix well.. |
| Pin |
| the milk powder will absorb all the moisture... If it feels too sticky add more milk powder |
| Pin |
| Now shape it into a ball and store it in fridge... it will firm up more |
| Pin |
| when you need, grate the mawa as needed |
| Pin |
| Look how easily you can grate it.. |
| Pin |
| you can use this in your dishes |
RECIPE CARD
📖 Recipe Card
Pin
Homemade Khoya | How to Make Khoya Recipe | Mawa | Khoa Recipe
Homemade khoya can be made easily at home using three methods. Traditional way of making khoya, microwave khoya and instant khoya recipe.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 2 cups
Ingredients
No Cook Khoya
- 1 cup Milk Powder
- 1 tbsp Ghee
- 4 tbsp Milk
Khoya (Traditional Method)
- 1 litre Full Fat Milk / Full Cream Milk
Microwave Khoya
- 1 cup Milk powder I used everyday milk powder
- 1 cup Cream I used 25% fat amul fresh cream
Instructions
No Cook Khoya Recipe
Take ghee and milk in a sauce pan, warm it lightly.
Take milk powder in a bowl, add the warmed up milk mix in and knead to a firm dough. If it is too sticky, add more milk powder as needed.
Now put this in fridge and let it firm up.
You can grate it and use in your sweets which calls for khoya or mawa.
Khoya (Traditional Method)
Take a large non stick kadai. Pour in milk and heat it up. Once it started to boil, mix it up and let it continue to boil.
Keep mixing and scrape the sides of the kadai, as you will see the milk skin sticking to them.
At one stage you will see the milk getting thicker. Keep mixing.
Now the milk will get even thicker and you will see it coming together.
Don't leave the pan alone at this stage, because the milk will get burned. keep mixing.
At one stage the khoya will leave the sides and form into one solid mass.
Switch off the flame and remove them to a bowl. Allow it to cool and store it in a air tight container in the fridge for upto a week.
Microwave Khoya
Take milk powder and cream in a microwave safe bowl, mix well.
Pop it in microwave and cook for 2 mins. Remove and stir,
Put it back in microwave and cook for 2 mins. Remove and mix well.
Pop it in microwave and cook for 1 mins. Remove and stir.
Place it back in microwave and cook for 1 mins. Remove and stir. Now if it is little moist, then pop again microwave.
Pop it in microwave and cook for 1 mins. Remove and stir
Now remove and it will be dry. It will get dry as it cools.
Notes
As the khoya cools down, it thicken a lot. No worries about that, you can crumble it easily by hands.
The khoya gets hard when you store them in fridge, to make it softer, bring it back to room temperature and use.
You can store khoya in an air tight container. Keep it in fridge always.
The amount of khoya you get depends on the milk you use.
The timing depends on each microwave heat level. So adjust it.
I cooked it on microwave high. My microwave has high power as 800 waats.
The mawa will get thick and dry as it cools, so cook it accordingly.
You can use this in any sweets.
This keep well for more than a week in fridge.
You can make this in stove top as well. Just pour both the ingredients in a sauce pan and cook on medium heat till it is thick.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Related Recipes
- Basundi Recipe
- Suryakala Chandrakala Sweet Recipe
- Palkova Recipe
- Carrot Halwa Recipe
- Gulab Jamun Recipe
- Paneer Gulab Jamun Recipe
- Doodh Peda Recipe
- Chhena recipe
- Rasmalai Recipe
« Chambara Kozhukattai | Roasted Rice Kozhukattai Recipe
Milk Bread | Milk Bread Recipe »
About Aarthi
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Reader Interactions
Comments
Coral crue
wow it looks mouth watering, always wanted to know how to prepare it at home. thanks!
Reply
victoria bakes
this is fantastic! always good to use homemade ingredients. thanks!
Reply
Shobana Vijay
Hi aarthi.Thanks for sharing.Will try at home and not to get from shop.
Reply
Linsy Patel
right time to use this post to make Diwali sweets.
Reply
Pravina Parikh
Pictures looks mouth watering
thanks for posting fresh mawa recipe
please visit my blog when you get
chanceReply
shiga s
Hw to do this in stove top method???
Reply
shiga s
Ayo.. sorry just now saw written part
Reply
Anonymous
Thanks for sharing. You are amazing.
Reply
Laila
Awesome. any replacement for milk powder
Reply
Aarthi
@LailaSorry no replacement
Reply
Jeevitha
All your recipes are amazing 😍 thankyou for sharing
Reply
tmlgal
Great recipe, can we do khoya gulab jamoon with this khoya..will it work?..thanks
Reply
Aarthi
@tmlgalyes ofcourse you can do any recipes that calls for khoya using this
Reply
Mumtaz begum
Shall we refrigerate this
Reply
Aarthi
@Mumtaz begumyes u can store this in fridge
Reply
Anonymous
hi Aarthi,
Can this be made with the gulab jamun powder?Reply
Aarthi
@Anonymousno it cannot
Reply
Pinnacle
Can I add sugar in it and so that I enjoy the sweet mawa at the end?
Reply
Aarthi
@Pinnacleadd at the end and mix well
Reply
leena
Hi...homemade cream can be used?n how to make it..
Reply
Anonymous
Thank you! Awesome recipe! No more hunting for khoya or sweating in the kitchen!
Seema Dubey
Reply
Aarthi
@leenanot sure about homemade cream
Reply
durga kalyan
hi
i tried this with 1 lt full fat milk in a non stick pan. after 2 hours the end product was not like what i see in pics here. mine was grainy, little salty, very dry and little reddish in color. i think my khova is fried in the butter/ghee that came from milk.
where did i go wrong.
it is super dry, can i make gulab jamun with it.
pls tell what i have to do, to make it soft again to make jamuns.Reply
Aarthi
@durga kalyani think you have taken it way too far..What you can do is, add little milk and add it to a blender and pulse it few times so it gets soft again
Reply
Jharna D
Hi, can we not use full cream milk in place of cream???
Undoubtedly yr all recipes r so easy to follow. I immediately share them on my facebook....thanksReply
Aarthi
@Jharna D no cream has to be used
Reply
Anonymous
Thanks for the recipe...is the ghee amount only one tablespoon?? In the picture there s lots of ghee
Reply
madhu-pankhfoundation
Please suggest which milk powder to use.
Thanks
MadhuReply
Anonymous
Excellent .... Did not know that Khoya could be prepared this way. I really feel you should participate in Masterchef sometime. I am sure you will reach a long way in it. Try it once your kid grows up some more...
Reply
Lakshmi alagu
Really you have good talent in cooking because you have posted many alternative way for food stuff. Thanks for your contribution.
Reply
Lakshmi alagu
Thanks for your great contribution in sharing cooking tips.
Reply
Priya
This is really easy and awesome!
Reply
Anonymous
Happy Diwali. God Bless You and your family. Love your recipes.
Reply
Anonymous
So easy to make at home. Thanks for detailed explanation and showing us easy method for cooking.
Reply
Soma Mukherjee
Thanks Arti for the lovely share. I had one doubt won't the khoya taste sweet as the milk powder has sugar content in it... Can this be used in savoury curries etc.... Or only sweets...
Reply
Anonymous
Can we use this for rasgulla??
Reply
Aarthi
@Anonymousno u cannot use this for rasgulla. Rasgulla needs chenna.
Reply
Aarthi
@Soma Mukherjeenot it ws not that sweet. u can add it in curries as well.
Reply
Aarthi
@madhu-pankhfoundationi used everaday
Reply
Aarthi
@Anonymousyes it is one tblspn
Reply
Anonymous
Can you make kova for prepare gulab jamooon ?
Reply
Aarthi
@Anonymousyes u can use this for jamuns
Reply
Jayasubha
Can I use this khoya for malpoa recipe?
Reply
Jayasubha
Can I use this khoya for malpoa recipe?
Reply
Aarthi
@Jayasubhayes u can use
Reply
Anonymous
What Milk powder u used? Does Milk powder means baby Milk powder like dexolac or nan pro? Or which one. Sorry for such ignorant question, I'm totally new to cooking
Reply
Nida Fakih
Can I use Nido milk powder. . . As i stay in kuwait I dont knw wic powder to use ....
Reply
Aarthi
@Anonymousno it is not baby milk powder..it is the milk powder which we drink, here you can get everaday, amul
Reply
Aarthi
@Nida Fakihyes u can use nido
Reply
Rohini Balasubramanian
Hi, awesome blog.. I love and tried all the recipes too..could you plz tell me how to prepare sweetened Konya and plain one
Reply
Anonymous1
Hi can there be a substitute for gheeReply
Aarthi
@Rohini Balasubramaniancheck this
https://www.yummytummyaarthi.com/2013/10/paal-kova-in-10-mins-dhoodh-peda.htmlReply
Unknown
great recipe
Reply
Diyaa
Hi Aarthi,
I am wondering is the ratio 1:1. Meaning this rcp says 1 cup milk and 1 cup fresh cream so if i want to increase like 1.5 cup milk powder so 1.5 fresh cream??
Thank youReply
Aarthi
Yes it is correct
Reply
Fermie Praisid
Hi Aarthi,
Any replacement for cream?Reply
Aarthi
no replacement for cream
Reply
kadambari cadbury
Can we use this for gulab jamun??
Reply
Aarthi
yes u can use this
Reply
Anonymous
Can we use this khoya for making chocolate burfi
Reply
Anonymous
Can we use this for chocolate burfi?
Reply
Aarthi
yes u can
Reply
Anonymous
Can we use immediately, I mean without keeping in fridge and then grating it
Reply
Aarthi
yes u can
Reply
Anonymous
hi can we use cooking cream
Reply
Hajira
Can we use this for making kulfi?
Reply
Aarthi
yes u can
Reply
Vinothini Velmurugan
For khova . Try 'gho 'brand unsweetened khova . It is the best . It is available in market these days .
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
