Homemade Khoya Mawa Video Recipe

Homemade 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.

Yields :- 350 grams of Khoya approx

Ingredients

Regular Whole Milk – 3 Litres

Ghee – .5 tsp

Heavy bottom pan and 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.
   Things I did with Homemade Khoya Mawa

Few more mawa recipes Here .

Print Version

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.