Khoya can be made several ways using plain Milk powder, ricotta cheese or using condensed milk. But making it from milk, makes a lot of difference and Sweets made with homemade khoya tastes amazing. To make Khoya at home, we require full-fat buffalo milk. There are three types of khoya – batti, chickna, and daanedaar. Batti, meaning “rock,” has 20% moisture by weight and is the hardest of the three types; it can be grated like cheese.
Different types of khoya are used for different preparations. Today, I am sharing Mawa from milk. Any dish made with homemade Khoya, be it Indian sweet like Gulab jamun, Shahi Kachori or be it any Punjabi curry like Shahi Paneer Kofta, tastes wonderful. So without wasting time, let’s start Mawa recipe.
Ingredients required to make Mawa/Khoya/Khoa.
As I said, you will require only Whole milk to make khoya.
How to make Khoa | Khoya at home?
Heat the milk in a heavy bottom nonstick pan on a high to medium heat. Stir occasionally and make sure that the milk doesn’t stick to the bottom. (I have started the process at 3:15 pm). Once it comes to a boil (after around 20 minutes), slow the flame to medium to low heat. Let it boil, stirring occasionally.
After 2 hours (at 5:15 pm) the milk will reduce in half.
Let the milk reduce.
- When it gets little thickened (at 6 pm) reduce the flame over low to medium heat and stir continuously.
Got the below result at 6:40 pm. 4. Stir until the milk becomes little bit solid like very soft dough. And it is ready. (around 6:55pm). The whole process took 3 hours and 40 minutes for one gallon of milk.
Transfer this into a bowl and let it cool down.
- Your Mawa/Khoya is ready. Store it in an airtight container and refrigerate it.
You can make so many sweet dishes with this homemade Mawa like Gulab Jamun, Kala Jamun, Ghughra, etc.
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