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Homemade Khoya | How to Make Khoya Recipe | Mawa | Khoa Recipe

Homemade khoya can be made easily at home using three methods. Traditional way of making khoya, microwave khoya and instant khoya recipe.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 cups

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

As the khoya cools down, it thicken a lot. No worries about that, you can crumble it easily by hands.
The khoya gets hard when you store them in fridge, to make it softer, bring it back to room temperature and use.
You can store khoya in an air tight container. Keep it in fridge always.
The amount of khoya you get depends on the milk you use.
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.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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