Khoya Or Mawa, How To Make Khoya

Khoya Or Mawa, How To Make Khoya

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homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with step by step images.

halwai style khoya or mawa is the most authentic way of making mawa at home. Learn how to make halwai style khoya or mawa.

To make homemade khoya (mawa), boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan. Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan. Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes. Use as required or store in the freezer till use.

Any mithai with halwai style khoya or mawa is totally irresistible, because of its rich, milky flavour. Not only that, khoya also imparts a creamy yet coarse texture that feels so wonderful on the palate.

It does take a little time to thicken the milk, but it is completely worth the efforts as no shortcut will give the same intense flavour and mouth-feel as mawa made at home from milk. The trick here is continuous stirring and scrapping the sides till all the moisture evaporates.

Once you have invested the time in making khoya, making traditional Indian mithais is very simple. What you could do is, prepare some khoya recipe without microwave whenever you end up with some extra milk and time on your hands, ready to use when you prepare your favourite sweets like Carrot Halwa, Jaripalla Churma, Mava Kesar Roll, Pista Choco Roll, Amrit Modak etc. Making any of these sweets would be a sinful indulgence.

Tips for homemade khoya (mawa). 1. Ensure to buy full-fat milk or buffalo’s milk to make this recipe. 2. Use a deep non-stick pan so the milk has enough space to boil. 3. The khoya has to be cooled completely before freezing it. 4. It stays fresh in an air-tight container in the freezer for almost 15 days. If the khoya is in the freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.

Enjoy homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with step by step photos and video below.

Khoya Or Mawa, How To Make Khoya

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups
Show me for cups

Ingredients


For Khoya Or Mawa
6 cups full-fat milk

Method
    Method
  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan.
  3. Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan.
  4. Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes.
  5. Use as required or store in the freezer till use.

Handy tips:

    Handy tips:
  1. The khoya has to be cooled completely before freezing it. It stays fresh in an air-tight container in freezer for almost 15 days.
  2. If the khoya is in freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.
Nutrient values (Abbrv) per tbsp
Energy67 cal
Protein2.5 g
Carbohydrates2.9 g
Fiber0 g
Fat3.7 g
Cholesterol9.1 mg
Sodium10.9 mg
Khoya (Mawa) Video, How to make Homemade Mawa by Tarla Dalal

Reviews

Khoya ( How To Make Mava)
 on 29 Sep 15 08:39 AM
5

Getting mava in my area is very difficult. Thanks for sharing this easy and quick recipe. This mava was even soft then what we get in the market. It is a melt in the mouth treat for sure