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.
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, 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
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| 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.
Pictorial:
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| Take full cream milk in a large kadai..I like to use non stick |
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| Bring it to boil |
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| Let it boil.. |
No Cook Khoya Recipe
Pictorial:
RECIPE CARD
Homemade Khoya | How to Make Khoya Recipe | Mawa | Khoa Recipe
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
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.
Related Recipes
- Rasgulla Recipe
- Gulab Jamun Recipe
- Malai Ladoo Recipe| Paneer Ladoo Recipe
- Palkova | Palkova Recipe | Palgova Sweet Recipe
- Suryakala Chandrakala Sweet Recipe
- Carrot Halwa Recipe - How to Make Healthy Gajar Ka Halwa
- No Cook Milk Peda Recipe
- Kashmiri Paneer Barfi Recipe - Easy Diwali Sweets Recipe
- Easy Milk Powder Burfi Recipe - Milk Powder Barfi Recipe
Coral crue
wow it looks mouth watering, always wanted to know how to prepare it at home. thanks!
victoria bakes
this is fantastic! always good to use homemade ingredients. thanks!
Shobana Vijay
Hi aarthi.Thanks for sharing.Will try at home and not to get from shop.
Linsy Patel
right time to use this post to make Diwali sweets.
Pravina Parikh
Pictures looks mouth watering
thanks for posting fresh mawa recipe
please visit my blog when you get
chance
shiga s
Hw to do this in stove top method???
shiga s
Ayo.. sorry just now saw written part
Anonymous
Thanks for sharing. You are amazing.
Laila
Awesome. any replacement for milk powder
Aarthi
@LailaSorry no replacement
Jeevitha
All your recipes are amazing 😍 thankyou for sharing
tmlgal
Great recipe, can we do khoya gulab jamoon with this khoya..will it work?..thanks
Aarthi
@tmlgalyes ofcourse you can do any recipes that calls for khoya using this
Mumtaz begum
Shall we refrigerate this
Aarthi
@Mumtaz begumyes u can store this in fridge
Anonymous
hi Aarthi,
Can this be made with the gulab jamun powder?
Aarthi
@Anonymousno it cannot
Pinnacle
Can I add sugar in it and so that I enjoy the sweet mawa at the end?
Aarthi
@Pinnacleadd at the end and mix well
leena
Hi...homemade cream can be used?n how to make it..
Anonymous
Thank you! Awesome recipe! No more hunting for khoya or sweating in the kitchen!
Seema Dubey
Aarthi
@leenanot sure about homemade cream
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.
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
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....thanks
Aarthi
@Jharna D no cream has to be used
Anonymous
Thanks for the recipe...is the ghee amount only one tablespoon?? In the picture there s lots of ghee
madhu-pankhfoundation
Please suggest which milk powder to use.
Thanks
Madhu
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...
Lakshmi alagu
Really you have good talent in cooking because you have posted many alternative way for food stuff. Thanks for your contribution.
Lakshmi alagu
Thanks for your great contribution in sharing cooking tips.
Priya
This is really easy and awesome!
Anonymous
Happy Diwali. God Bless You and your family. Love your recipes.
Anonymous
So easy to make at home. Thanks for detailed explanation and showing us easy method for cooking.
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...
Anonymous
Can we use this for rasgulla??
Aarthi
@Anonymousno u cannot use this for rasgulla. Rasgulla needs chenna.
Aarthi
@Soma Mukherjeenot it ws not that sweet. u can add it in curries as well.
Aarthi
@madhu-pankhfoundationi used everaday
Aarthi
@Anonymousyes it is one tblspn
Anonymous
Can you make kova for prepare gulab jamooon ?
Aarthi
@Anonymousyes u can use this for jamuns
Jayasubha
Can I use this khoya for malpoa recipe?
Jayasubha
Can I use this khoya for malpoa recipe?
Aarthi
@Jayasubhayes u can use
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
Nida Fakih
Can I use Nido milk powder. . . As i stay in kuwait I dont knw wic powder to use ....
Aarthi
@Anonymousno it is not baby milk powder..it is the milk powder which we drink, here you can get everaday, amul
Aarthi
@Nida Fakihyes u can use nido
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
Aarthi
@Rohini Balasubramaniancheck this
https://www.yummytummyaarthi.com/2013/10/paal-kova-in-10-mins-dhoodh-peda.html
Unknown
great recipe
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 you
Aarthi
Yes it is correct
Fermie Praisid
Hi Aarthi,
Any replacement for cream?
Aarthi
no replacement for cream
kadambari cadbury
Can we use this for gulab jamun??
Aarthi
yes u can use this
Anonymous
Can we use this khoya for making chocolate burfi
Anonymous
Can we use this for chocolate burfi?
Aarthi
yes u can
Anonymous
Can we use immediately, I mean without keeping in fridge and then grating it
Aarthi
yes u can
Anonymous
hi can we use cooking cream
Hajira
Can we use this for making kulfi?
Aarthi
yes u can
Vinothini Velmurugan
For khova . Try 'gho 'brand unsweetened khova . It is the best . It is available in market these days .