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You are here: Home / Video Recipes / Homemade Khoya Mawa Video Recipe

Homemade Khoya Mawa Video Recipe

October 23, 2018 By Sangeetha Priya 5 Comments

Homemade Khoya Mawa Recipe Using Regular muHomemade Khoya Mawa Using Regular Milk, It gives immense pleasure in making recipes from scratch. I am a great fan for milk sweets so before making Diwali sweets I made this Khoya and believe me I didn’t add any color , the texture and color of this homemade version amazed me to try several recipes with it :-). Refer at the end of the post, I have shared some finished goodie pictures and stay tuned for those mawa based recipes.

Homemade Khoya Mawa Recipe Using Regular mu

Yields :- 350 grams of Khoya approx

Ingredients

Regular Whole Milk – 3 Litres

Ghee – .5 tsp

Heavy bottom pan and a wooden spatula

How to get Homemade Khoya Mawa

  • Try to choose high flame burner and a wide heavy bottom pan / kadai .
  • Grease the pan with oil or ghee (you can do it a several hours prior to boiling the milk), this helps to prevent sticking.
  • Add the whole milk and keep the flame high.
  • Always eyeball it , since it foams anytime.
  • Once it started foaming reduce the flame and with on and off stirring continue to boil.
  • When the color changes pale yellow and milk thickened a bit, you can increase the flame to high.
  • Scrape the sides and bottom of the pan to prevent sticking.
  • Even thickened milk foams so always keep watching.
  • At one stage the milk evaporates completely and it starts forming grainy textured mawa or milk solid.
  • For me it took almost 40 minutes to get this texture.
  • Remove from flame, it cooks few more minutes in the hot pan so keep stirring for a while.
  • After 4 to 5 hours the soft khoya/mawa shown in this video turned in to hard texture.
  • Will be sharing those hard mawa picture when I post the Burfi recipe.
  • Till then stay tuned.

Complete Video Tutorial

Storing Tips

  1. Well packed mawa in Ziplock can be stored in the refrigerator for 3 – 4 days.
  2. Freeze the Khoya Mawa for longer use.
    Homemade Khoya Mawa Recipe Using Regular muThings I did with Homemade Khoya Mawa

Milk Peda Palkova Milk Fudge

Dodha Burfi Recipe

Few more mawa recipes Here .

Print Version

Homemade Khoya Mawa Recipe Using Regular mu
Print
Homemade Khoya Mawa
Author: Sangeetha Priya
Ingredients
  • Regular Whole Milk - 3 Litres
  • Ghee - .5 tsp
Instructions
  1. Try to choose high flame burner and a wide heavy bottom pan / kadai .
  2. Grease the pan with oil or ghee (you can do it a several hours prior to boiling the milk), this helps to prevent sticking.
  3. Add the whole milk and keep the flame high.
  4. Always eyeball it , since it foams anytime.
  5. Once it started foaming reduce the flame and with on and off stirring continue to boil.
  6. When the color changes pale yellow and milk thickened a bit, you can increase the flame to high.
  7. Scrape the sides and bottom of the pan to prevent sticking.
  8. Even thickened milk foams so always keep watching.
  9. At one stage the milk evaporates completely and it starts forming grainy textured mawa or milk solid.
  10. For me it took almost 40 minutes to get this texture.
  11. Remove from flame, it cooks few more minutes in the hot pan so keep stirring for a while.
  12. After 4 to 5 hours the soft khoya/mawa shown in this video turned in to hard texture.
  13. Will be sharing those hard mawa picture when I post the Burfi recipe.
  14. Till then stay tuned.

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Filed Under: Burfi Katli Mithai Peda Sweets, Diwali Recipes, Video Recipes Tagged With: deepavali palaharam recipe, diwali deepavali preparation, diy, easy mawa preparation, food blog, food channel, How to make mawa at home, how to make mawa powder, how to make solid mawa for peda recipe, indian blog, khoya for buirfi, khoya using regular milk, Nitha Kitchen, perfect khoya consistency, recipe, tamil food, tips and notes to make mava at home, youtube channel

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Reader Interactions

Trackbacks

  1. Lauki Ki Burfi | Lauki Barfi Video Recipe - Nitha Kitchen says:
    November 5, 2021 at 6:33 pm

    […] love making khoya/mawa from scratch and use in milk based recipes. However you can use ready made mawa or the quickly […]

    Reply
  2. Baked Wheat Gujiya Mawa Gujiya Recipe | Nitha Kitchen says:
    March 29, 2021 at 6:50 pm

    […] Mawa/ Khoya – 3/4 Cup […]

    Reply
  3. Authentic Palkova Milk Peda Video Recipe - Indian and International Recipes says:
    November 10, 2018 at 9:54 pm

    […] how I have packed for them ie single serve party potluck packing idea.  Also as promised in my Mawa / Khoya recipe , Half of the mawa I took for Punjabi milk sweet Dodha Burfi with the remaining half I have made […]

    Reply
  4. Dodha Burfi Doda Barfi Video Recipe - Nitha Kitchen | International and Indian Recipes says:
    November 6, 2018 at 12:42 pm

    […] Mawa – 2.5 Cups Homemade Paneer – 1 Cup or Ricotta Cheese – 1.25 Cups (refer notes) […]

    Reply
  5. Malai Peda Recipe Using Ricotta Cheese | Holi Special - Nitha Kitchen | International and Indian Recipes says:
    November 5, 2018 at 10:40 am

    […] Its Malai Peda prepared using homemade cheese (you can either use ricotta or Paneer or fresh mawa / khoya ) and I have used peda press which were ordered in online and sent as gift by one of my close […]

    Reply

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