How to make Khoya 1


Khoya or khoa or mawa is dried milk solids that is used for making several Indian sweets and desserts. You just need one ingredient, and lots of time and patience to make khoya. I don’t prefer store-bought khoya as I find it is loaded with preservatives. The sweets I make from store-bought khoya doesn’t taste as good as the ones from homemade khoya.

It is always a good idea to make khoya beforehand. Khoya stays fresh in fridge for 3-4 days and you may freeze it for up to one month. Make sure you thaw it completely and use as needed.

In this recipe, I have used two liters of full fat milk and it took me 1 hour 45 minutes to make the khoya. This gave me just over 350 grams of khoya. You may increase or decrease the quantity of milk depending upon how much khoya you need. I have shared pictures at every 15 minutes intervals to show how the consistency of the milk changes and it thickens into a mass.

Next time you want to make sweets from khoya, make khoya at home and see for yourself how the sweets taste way better.

 

 

Ingredients:

Milk – 2 litres

Method:

  1. Pour milk into a thick bottom pan or non stick pan and bring to a boil
  2. Once the milk starts boiling, reduce the flame to low and let it simmer. Initially the milk will be frothy
  3. Keep stirring every few minutes
  4. The milk will start to thicken slowly
  5. Keep scraping the sides and bottom of the pan
  6. After almost one hour, the milk will become grainy and very thick. From this stage, you need to stir and scrape sides continuously
  7. Keep stirring until all the moisture evaporates and the khoya comes together to form a mass
  8. For me it took around 1 hour 45 minutes for the khoya to be done
  9. Cool completely and store

Notes:

  • It is really important to keep stirring and scraping the sides of the pan. Never leave the khoya unattended, else the milk will burn. Even a slight taste of burnt milk will ruin the taste of the sweet that is prepared using it
  • I prefer using a non-stick pan to make khoya
  • Cooking time depends on the size of pan and the intensity of flame

 

Bring the milk to rapid boil and reduce the flame

Bring the milk to rapid boil and reduce the flame

 

After 15 minutes of simmering

After 15 minutes of simmering

 

Keep scrapping the sides and bottom

Keep scrapping the sides and bottom

 

After 30 minutes of simmering

After 30 minutes of simmering

 

Keep scrapping the sides and bottom

Keep scrapping the sides and bottom

 

After 45 minutes of simmering

After 45 minutes of simmering

 

The milk becomes grainy and very thick

After one hour of simmering. The milk becomes grainy and very thick

After 1 hour 15 minutes of simmering

After 1 hour 15 minutes of simmering

 

After 1 hour 30 minutes of simmering

After 1 hour 30 minutes of simmering

 

After 1 hour 40 minutes of simmering

After 1 hour 40 minutes of simmering

 

After 1 hour 45 minutes of simmering, the khoya is ready

After 1 hour 45 minutes of simmering, the khoya is ready

 

2 liters of milk gave me 363 grams of khoya

2 liters of milk gave me 363 grams of khoya

 


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