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.
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.
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent. It is made of either dried whole milk or milk thickened by heating in an open iron pan.
Microwave Khoya Recipe
|You will need cream and milk powder|
Uses Of Khoya
Khoa is used in various types of sweets:
- Pedha is 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 like khoya 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)
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 of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water 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.
|Take full cream milk in a large kadai..I like to use non stick|
|Bring it to boil|
|Let it boil..|
No Cook Khoya Recipe
📖 Recipe Card
Homemade Khoya | How to Make Khoya Recipe | Mawa | Khoa Recipe
No Cook Khoya
- 1 cup Milk Powder
- 1 tbsp Ghee
- 4 tbsp Milk
Khoya (Traditional Method)
- 1 litre Full Fat Milk / Full Cream Milk
- 1 cup Milk powder I used everyday milk powder
- 1 cup Cream I used 25% fat amul fresh cream
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.
- 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.
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.