In this Khoya Recipe, you will learn how to make khoya. Khoya, also called Mawa, Khoa, or kheer, is an important part of many Indian sweets, particularly in the Northern regions. (Step-by-Step-Recipe)
About Khoya:
Khoya, also called mawa or khoa, is dried milk solids made by simmering milk in a large iron kadai (wok) until it turns into a solid form.
During this process, most of the water evaporates from the milk, leaving behind only milk solids. Making the khoya mawa recipe takes time and patience as it requires constant stirring so it doesn’t burn.
In Indian cuisine, particularly in the northern regions, khoya is a key ingredient in nearly all desserts.
People use it to make treats like Peda, Gujia, Parwal ki mithai, khoi laddoo, Lavang Lata, and many more recipes like this. It makes the sweets taste super delicious and is loved by everyone who tries it!
If you follow simple steps and wait a bit, you can make a tasty treat whenever you feel like it!
About Khoya Recipe:
Buying khoya from stores saves time and prevents you from going through the long process of cooking.
But trust me it’s worth making a recipe of mawa at home. If you prepare khoya while doing other things in the kitchen, it becomes an easy task. You simply need to stir and scrape the milk occasionally as it reduces over low heat, which isn’t difficult.
I recommend making khoya, only while you’re already cooking or doing other work in the kitchen. It’s a form of multitasking that requires your attention, but it can make the process feel faster and easier. 😊
This isn’t a proper recipe, it’s just a way to make khoya. You can use however much milk you need.
Homemade mawa recipe is much better than the one you buy from the store. It’s made only from milk, with nothing extra added.
Today I made a sweet khoya recipe, where I added sugar just after boiling the milk. But you can skip this step, in case you want unsweetened khoya.
Types of Khoya:
Chikna Khoya: In Hindi, the word ‘chikna’ means smooth and soft. This type of khoya has a soft texture and more moisture than other types.
You can use it to make Indian sweets like gujiya, kheer, halwa, rabri, carrot halwa, kala jamun, and gulab jamun. It’s also used in creamy gravies or curries, sometimes with kofta.
Dhaap Khoya: Dhaap Khoya is a semi-soft variant with a slightly granular texture, typically used in making Gulab Jamun and other milk-based sweets.
Danedar Khoya: The term ‘danedar’ in Hindi refers to something that is granular. In this type of khoya, the milk is slightly curdled using alum, citric acid, or lemon juice, resulting in a grainy texture.
Danedar khoya is commonly used in preparing sweets like kalakand, milk cake, and various pedas or barfis where a granular texture is desired.
Batti Khoya or Pindi Khoya: Batti or Pindi khoya is a dry and hard variant with a smooth appearance, often sold in molds or ball shapes. Due to its hardness, it is grated or shredded before use. This kind has the least water and is used for making dry sweets like barfi, peda, and ladoo.
Pro Tips:
Here are some pro tips to keep in mind when making khoya:
Quality: For the creamiest and richest khoya, it’s best to use full-fat milk. I used 1 liter of milk, which resulted in 200 grams of khoya. The yield of khoya can vary depending on the quality and fat content. I recommend making the khoya recipe with 1 to 2 liters of milk at a time.
Cooking Pan or Kadai: The pan for making khoya(mawa) recipe should be thick-bottomed. This is so that the milk does not get burned or browned from the bottom. If the milk gets burnt, whatever effort you have put out goes to waste.
The pan has to be deep too, so that the milk does not overflow while simmering. I used my large tri-ply steel kadai to make the khoya. You can use non-stick kadai and it works well for making these kinds of recipes. But I avoid using Non-stick as much as possible.
Low Heat: Cook the milk on low heat to prevent it from burning and ensure even evaporation.
Stirring: Stir the milk regularly to avoid it sticking to the bottom of the pan and burning.
Patience: Making khoya takes time, so be patient and don’t rush the process.
Consistency: Aim for the desired consistency, depending on the type of khoya you want to make, whether it’s soft, grainy, or firm.
Storage Suggestion:
This khoya can be stored in the refrigerator for approximately 3 to 4 days, and in the freezer for 6 to 8 days.
Looking for some Indian Recipes where Khoya is Used:
Khoya
Equipment
Ingredients
- 1 kg Milk full fat
- 45 g Sugar
Instructions
- Add 1 kg Milk in a heavy bottom kadai or pan.
- Bring milk to a boil.
- Don’t let the milk spill over.
- Once bubbling, stir in 45 g sugar to it.
- Keep scraping and boiling. The milk will starts to change the colour.
- At regular intervals of 3–4 minutes, scrape the solids from the bottom and sides of the pot, and add them into the boiling milk.
- Once the milk has reduced and thickened and when you lift some of it on your spoon and drop it, it should fall in lumps.
- If you’ve scraped thoroughly, the bottom of the kadai or pan should be clean.
Nutrition
Frequently Asked Questions:
How long does homemade khoya last?
It will stay good in an airtight container for 3 to 4 days in the refrigerator, or 6 to 8 days in the freezer.
How much mawa will 1 liter of milk yield?
Around 180 to 200 grams, depending on the quality of milk.
Is there a way to make the process of making khoya go faster?
If you use a wide, heavy pan, the milk will dry up faster. But this is good for making a lot of khoya at once. But as I mentioned earlier prefer making khoya while you are already working in kitchen. So that you can make khoya along with your other work, stirring milk in between.
You Might Want to Try:
If you are someone who loves homemade and also loves making recipes from scratch then you might want to check out 4 recipes I made at home which we generally prefer buying from the shop.
Curd Recipe
Papdi Recipe
Mango Frooti Recipe
How to Make Biryani Masala Powder
Check out this recipe
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Happy Cooking!!!