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Khoya Recipe
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Khoya | Homemade mawa recipe

Khoya | Homemade Mawa : A traditional method used to thicken milk to get milk solids.
Course Dessert, DIY
Cuisine Indian
Keyword DIY, Sweets
Cook Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 250 grams
Calories 608kcal
Author Muktha H S


  • 1500 ml Full fat whole milk


  • 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.



  • 608 calories /250 grams


Calories: 608kcal