NineFoods technique guide · Mithai
How to Make Khoya (Mawa) at Home
Full fat milk. Wide pan. Scrape, do not burn.
Written by Farwa ZeeshanRecipe developer, NineFoodsKhoya, or mawa, is milk reduced until almost dry, the base of barfi, gulab jamun, gajar halwa and pinni. Shop khoya is often stale or adulterated. Homemade khoya takes time but is simple: full fat milk, a wide heavy pan and constant scraping. A quick milk powder version works when you are short of time.
1 literMakes about 200 g
60 to 90 minTraditional
15 minQuick version
Types of khoya
Tap a type to see where it is used
Texture depends on how far you reduce.
Traditional
How to make khoya from milk
- Bring full fat milk to a boil in a wide heavy pan.
- Simmer on medium, stirring and scraping the sides and bottom.
- After about an hour it thickens to a paste.
- Cook on low until it leaves the pan and gathers into a soft lump.
- Cool and refrigerate.
Quick
15-minute milk powder khoya
- Warm 1 tbsp ghee and half a cup of milk.
- Add 1 cup milk powder and stir on low.
- Cook 5 to 8 minutes until it forms a soft lump.
Storage
How long khoya keeps
Fresh khoya keeps 3 days in the fridge and up to 2 months in the freezer, wrapped tightly. Grate frozen khoya straight into halwa.
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Quick answers
How to Make Khoya FAQ
What is khoya?
Milk reduced until almost dry, used in mithai.
How much khoya from 1 liter of milk?
About 180 to 200 grams.
Can I make khoya from milk powder?
Yes, in about 15 minutes.
How long does khoya keep?
3 days in the fridge, 2 months frozen.