Homemade Khoya / Unsweetened Kova (Khoa) / How to make Mawa (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 gulabjamun 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..

Cooking Time : 1 hour or more depends on the size of the pan
Makes : 1 cup of khoya


Ingredients:

Full Fat Milk / Full Cream Milk – 1 liter


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.

Dont 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.


Notes:
1)As the khoya cools down, it thicken a lot. No worries about that, you can crumble it easily by hands.

2) The khoya gets hard when you store them in fridge, to make it softer, bring it back to room temparature and use.

3) You can store khoya in a air tight container. Keep it in fridge always.

4) The amount of khoya you get depends on the milk you use.


Pictorial:

Take full cream milk in a large kadai..I like to use non stick

Bring it to boil

Let it boil..

Mix well often

Scrape the sides of the kadai with a spoon

it will slowly get thick

Keep stiring

Let it keep on reducing

As you see the milk solids started to form

Keep cooking

Look it is getting even thicker

At this stage you should keep on stiring

So it doesn’t burn

At one stage it will leave the sides of the pan.. This is the correct stage

You can make lots of sweets with this..