How to make khoya step-by-step recipe with photos.
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 it. I don’t prefer store-bought ones as I find it is loaded with preservatives. The sweets I make from store-bought khoa doesn’t taste as good as the ones from homemade khoa.
It is always a good idea to make khoya beforehand. It stays fresh in the fridge for 3-4 days and you may freeze it for up to one month. Make sure you thaw it completely and use it 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. You may increase or decrease the quantity of milk depending upon how much 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.
Use this mawa to make authentic and traditional Mathura ke pede. Click here for the recipe.
How to make khoya
Khoya step-by-step recipe with photos
1. Bring the milk to rapid boil and reduce the flame
2. After 15 minutes of simmering
3. Keep scrapping the sides and bottom
4. After 30 minutes of simmering
5. Keep scrapping the sides and bottom
6. After 45 minutes of simmering
7. After one hour of simmering. The milk becomes grainy and very thick
8. After 1 hour 15 minutes of simmering
9. After 1 hour 30 minutes of simmering
10. After 1 hour 40 minutes of simmering
11. After 1 hour 45 minutes of simmering, the khoya is ready
2 liters of milk gave me 363 grams of khoya