Homemade Khoya | Mawa | How to make Homemade Khoya | Mawa

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ByArti Mehta
Created on 21st Apr 2017
  • Homemade Khoya | Mawa, How to make Homemade Khoya | Mawa
Homemade Khoya | Mawaby Arti Mehta
  • Homemade Khoya | Mawa | How to make Homemade Khoya | Mawa (2 likes)

  • 0 reviews
    Rate It!
  • By Arti Mehta
    Created on 21st Apr 2017

About Homemade Khoya | Mawa

Khoya or Mawa is a must for traditional Indian sweets. It is reduced milk. At my home, it is a custom to make homemade mawa and especially during festive seasons. It is although a time-consuming procedure but it is very simple to make. So why not prepare mawa at home and stay healthy by eating all the healthy and yum sweets prepared by it.

Homemade Khoya | Mawa is an aromatic, flavorful and delicious dish which is very much popular in North Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Homemade Khoya | Mawa is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Homemade Khoya | Mawa at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 1 minute for the preparation and 90 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Homemade Khoya | Mawa by Arti Mehta in step by step with pictures so you can easily learn how to cook the perfect Homemade Khoya | Mawa at your home without any difficulties. Homemade Khoya | Mawa is one of the representative dishes of North Indian which you can serve in any special occasions.

  • Prep Time1mins
  • Cook Time90mins
  • Serves5People
Homemade Khoya | Mawa

Ingredients to make Homemade Khoya | Mawa

  • Full cream milk: 1 liter

How to make Homemade Khoya | Mawa

  1. Grease a heavy bottomed pan with ghee and pour the milk into it.
  2. Let the milk boil. Slow the flame and let the milk simmer until it gets reduced to crumbles. Make sure you stir the milk occasionally so that it does not stick to the base or corners of the pan.
  3. Switch off the flame.
  4. Let the mawa (khoya) cool down.
  5. Keep in an air-tight container in the freezer.
  6. It remains fresh in the freezer for almost 3-4 months.
  7. Use as and when required by taking it out from the freezer.
  8. Homemade “Mawa|Khoya” is ready!
My Tip: 1. 1 liter of milk yields 215 gms of khoya. 2. Stir occasionally to avoid the milk sticking to the pan. 3. 1 liter of milk takes approximately 1 ½ hours to get reduced. 4. To make gulab jamuns we need mawa which is prepared from full cream + skimmed milk. Hence, as per the sweet demands, we can change the milk and get the desired mawa.

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