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

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By Arti 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 a delicious dish which is enjoyed by the people of every age group. The recipe by Arti Mehta teaches how to make Homemade Khoya | Mawa step by step in detail. This makes it easy to cook Homemade Khoya | Mawa in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Homemade Khoya | Mawa at home. This amazing and mouthwatering Homemade Khoya | Mawa takes 1 minutes for the preparation and 90 minutes for cooking. The aroma of this Homemade Khoya | Mawa is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Homemade Khoya | Mawa is a good option for you. The flavour of Homemade Khoya | Mawa is palatable and you will enjoy each and every bite of this. Try this Homemade Khoya | Mawa and impress your family and friends.

  • 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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