Khoya | Homemade mawa recipe with step by step photos and short video. Khoya also called as mawa or khoa is milk solids obtained after thickening of milk. It is widely used in Indian cuisine to make many desserts and dishes. Adding khoa to any desserts will enhance the taste by giving richness . If any recipes , calls for khoya , you can prepare this a day in advance and use it next day in the recipe. Because making khoya / mawa is a time consuming process but the best part is , it needs no preparations or no constant monitoring required. Only occasional stirring of milk is needed while making this homemade mawa .
To make Khoya , boil milk in a thick bottom preferably wide pan. When it comes to boil , keep on simmer and stir milk in intervals . scrape edges for milk solids and boil till milk thickens and dries up completely . Homemade khoya will get ready . But you need to be bit alert at the end stage and should be quick enough to briskly stir up thickened milk to get milk solids. Or else there are chances of milk solids getting burnt.
In this khoya recipe , the step by step pictures helps you to get clarity on different stages of milk thickening and where actually you need to be quick and alert to get the desired result. With this homemade mawa , I made Gujiya , Pista Badam Kulfi and Doodh peda. Hence I thought to post this home made mawa recipe , as I’ll be using Khoya / Khoa in my upcoming recipes. Stay tuned 🙂
Social isolation due to covid-19 , kids being at home , work from home option and no helps has put me in kitchen for longer hours. Most of my time goes in kitchen for making extra snacks , coffee and tea , apart from cooking main meals. Hence making sweets and snacks these days just because everyone are at home and my kiddo asks for snack all time.
Keeping my 5 year old engage for whole day inside the house has become a real task for me. I am involving him in my cooking activity and educate him about COVID , importance of isolation and sanitization measures . Also most importantly explaining him the importance of eating right to build immunity has become my routine. In fact I’m enforcing him to eat right but with a different approach , luckily its working 🙂 Well , do share your thoughts on how you are keeping your kids engaged at home during covid-19 lock down ?
If you are looking for kids all time favorite recipes , then do check
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RECIPE CARD FOR KHOYA | HOMEMADE MAWA
Khoya | Homemade mawa recipe
Ingredients
- 1500 ml Full fat whole milk
Instructions
- Pour milk in a large thick bottom, deep pan and bring it to boil on a medium heat.
- When milk rises up and about to spill , stir and lower the flame.
- Keep milk on simmer and allow it to boil.
- Meanwhile once in between , stir milk at intervals. There is no need to monitor but be alert and stir milk in intervals.
- Milk will froth and may rise up many times , keep stirring with a spatula and scrape milk solids from the sides .
- After lapse of 75- 80 minutes , it reaches a consistency of lachcha rabri ( a thick creamy milk).
- Now continue to sim and stir at regular intervals. Once milk reaches this stage , be attentive and stir often .
- Around 20 minutes after reaching rabri consistency , milk further reduces and thickens completely. This stage is almost at the end.
- At this point stir continuously and you will see bubbles bursting in the milk.
- Once you see milk bubbles bursting, it may further take 6-10 minutes . Be alert at this stage and continuously stir milk or else there are chances of milk getting burnt.
- When there are no more bubbles, that is when moisture in the milk is completely evaporated. Turn off the stove .
- Once khova cools down completely , use it as required. Also store in a airtight box and refrigerate. Stays good up to 1 week in fridge and 15 days in freezer.
Video
Notes
- 608 calories /250 grams
Step by Step Directions to make Khoya|Mawa Recipe
Pour milk in a large thick bottom, deep pan and bring it to boil on a medium heat.
When milk rises up and about to spill , stir and lower the flame.
Keep milk on simmer and allow it to boil.
Meanwhile once in between , stir milk at intervals. There is no need to monitor but be alert and stir milk in intervals.
Milk will froth and rise up many times , keep stirring with a spatula and scrape milk solids from the sides .
After lapse of 75- 80 minutes , it reaches a consistency of lachcha rabri ( a thick creamy milk ).
Now continue to sim and stir at regular intervals. Once milk reaches this stage , be attentive and stir often .
Around 20 minutes after reaching rabri consistency , milk further reduces and thickens completely. This stage is almost at the end.
At this point stir continuously and you will see bubbles bursting in the milk.
Once you see milk bubbles bursting, it may further take 6-10 minutes . Be alert at this stage and continuously stir milk or else there are chances of milk getting burnt.
When there are no more bubbles, that is when moisture in the milk is completely evaporated , stir well.
Turn off the stove .
Once khova cools down completely , use it as required. Also store in a airtight box and refrigerate. Stays good up to 1 week in fridge and 15 days in freezer.
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