Homemade khoya also known as mawa or khoa can be made easily at home using just three ingredients. You can make it in traditional way also but it takes so much time. I prefer making mawa using milk powder, ghee and milk which takes less than 1 minute to make.
How to Make Khoya at home
For this Diwali I thought of making some sweets using khoya, so I decided to make my own khoya for the recipe. Khoya is one of the rich milk based ingredient which is used in many delicious sweets. One of the most popular sweet made using khoya is this gulab jamun and kala jamun.
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Making khoya is not at all difficult, it is so easy to make. you just need just 3 ingredients. I have shared the most simplest way of making khoa at home so you can use it in recipes that call for khoya.
About Khoa Recipe (Mawa)
Khoa, khoya, khowa or mawa is a milk based ingredient also known as milk solids. It is widely used in Indian cuisines. There are two ways of making khoa at home. You can use milk powder or thicken milk by heating in an open iron pan.
Mawa or khoya forms a base for many sweets like this gulab jamun, kala jamun, gujiya and malpua. But making them from scratch can be a tiresome process, more over it takes so much time to make it from scratch. But this recipe for homemade khoya is simple and literally comes together under 5 minutes. No Cooking involved.
This recipe for khoa needs only milk powder, milk and some ghee. The khoya made from this is great to make sweets. You can store the ball shaped mawa in fridge wrapped in plastic wrap in an air tight container. You can crumble or grate it whenever you need.
They stay soft and moist all the time. It can be kept in fridge for 5 to 6 days. I used these mawa to make a delicious mathura ka peda and it turned out perfect. You can use this to make my eggless mawa cake as well.
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Step by Step Pictures
1)Take ghee and milk in a sauce pan.
2)Heat it until ghee is melted and the milk gets hot. Instead of milk you can use cream as well.
3)Take milk powder in a bowl.
4)add the warmed up milk ghee mixture into the milk powder.
5)Mix this to a smooth and soft dough.
6)If your mixture is too sticky, you can add in more milk powder as needed. Now place this into the fridge so it gets firm.
7)Once firm, you can grate this using a large grater or crumble it.
8)Use in your sweets which calls for khoya or mawa.
Expert Tips
For Rich khoa – for more rich texture, you can use cream instead of milk. You can use half milk and half cream. You can use butter instead of ghee.
Texture – As the khoya cools down, it thicken a lot. So make sure you make it slightly soft before storing in fridge. You can grate it if it gets slightly hard.
Storage – You can store khoya in an air tight container. The khoya gets hard when you store them in fridge, to make it softer, bring it back to room temperature and use. This keep well for more than a week in fridge.
Serving – You can use this in any sweets that calls for khoya or mawa.
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Homemade Khoya Recipe (How to Make Mawa, Khoa Recipe)
Homemade khoya also known as mawa or khoa can be made easily at home using just three ingredients. You can make it in traditional way also but it takes so much time. I prefer making mawa using milk powder, ghee and milk which takes less than 1 minute to make.
Nutrition
Nutrition Facts
Homemade Khoya Recipe (How to Make Mawa, Khoa Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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