Khoya, also called Mawa or Khoa, is a key ingredient for making most Indian sweets, particularly within the Northern components of the nation. These dried, evaporated milk solids are made utilizing only one ingredient: milk. Discover ways to make this easy ingredient for your self at house utilizing the standard Khoya recipe!
What’s Khoya?
Khoya, also called mawa or khoa, is dried evaporated milk solids. Milk is slowly simmered in a big iron kadai (wok) until all its moisture evaporates and it reduces to solids.
As I’ve talked about above, Khoya is historically made by sluggish cooking, simmering and thickening milk in a big kadai.
In consequence a lot of the water will get evaporated from the milk and what stays is milk solids. This course of of creating mawa recipe takes time and desires endurance as fixed stirring is required.
In Indian cooking, particularly within the northern components of India, khoya types a base of virtually all sweets. Khoya can be added to curry recipes and distinctive cake can be made out of it, the Mawa Cake.
There are a number of forms of khoya (learn on under), which may vary from being exhausting to comfortable to granular.
Just a few of the Indian sweets recipes the place khoya is used are:
Variants
Relying on the length of cooking milk and the moisture content material, there are three varieties or variants of khoya which might be made and are used particularly to make some sweets or curry dishes.
- Chikna Khoya: In Hindi, because the title suggests the phrase ‘chikna’ means comfortable and clean. This khoya variant has a clean, comfortable texture and therefore the title. Chikna Khoya could be simply made in properties. It has extra moisture content material as in contrast with the opposite two mawa variants.
It may be used to make Indian sweets like gujiya, kheer, halwa, rabri, carrot halwa, pantua, kala jamun and gulab jamun. Chikna khoya can be utilized in making wealthy and creamy, gravies or curries that will or might not embody kofta.
An identical variant with extra moisture is the Dhaap Khoya which is used to make sweets like numerous jamuns and halwas.
- Danedar Khoya – The phrase ‘danedar’ in Hindi means granular. In order the title implies, this khoya variant is granular. Whereas making danedar khoya the milk is curdled barely by utilizing alum or an acidic ingredient like citric acid or lemon juice.
This slight curdling ends in a extra grainy and granular texture. Danedar khoya is used to make sweets like kalakand, milk cake and numerous peda or barfi the place a granular texture is required.
- Batti Khoya or Pindi Khoya – This variant is dry, exhausting and has a clean even look. It’s offered in within the type of moulds or balls. Since Batti Khoya is difficult, it’s grated/shredded after which used.
It has the least moisture as in comparison with the opposite two variants. It is usually used to make numerous barfi, peda and ladoo that want a dry texture.
About Khoya Recipe
If I’m being sincere, I normally purchase khoya from the shop. It saves time and prevents me from having to undergo the lengthy means of cooking.
Nonetheless, should you put together the khoya as a facet activity when you are doing one thing else within the kitchen, then it’s a easy activity.
The milk will get diminished over a low warmth and all it’s a must to do is stir and scrape it at intervals. It’s not tedious.
I do recommend making ready khoya concurrently if you end up cooking or doing another chore within the kitchen. That is multi-tasking and it’s a must to be attentive, nevertheless it’ll make the method really feel prefer it’s going way more shortly. 🙂
This isn’t a recipe as such, however extra of a technique of find out how to make khoya. You should utilize any quantity of milk to arrange khoya relying in your wants.
Like all home made stuff, home made khoya can be 100 instances higher than the store-bought form. There may be solely the richness & goodness of milk on this home made khoya, with no components or preservatives.
Ideas To Bear in mind
1. Milk: The milk must be contemporary. Entire milk provides higher outcomes. 1.25 litres of milk yielded 250 gms of khoya. Relying on the standard and fats content material, the khoya yield can range. I recommend making khoya recipe with 1 litre to 2 litres of milk.
2. Pan: The pan for making mawa recipe ought to be thick bottomed. That is in order that the milk doesn’t get burned or browned from the underside. If the milk will get scorched, no matter effort you’ve gotten put out goes waste.
The pan must be deep too, in order that the milk doesn’t overflow whereas simmering. I used my giant non-stick kadai to make the khoya. Non-stick works very properly when making merchandise like khoya.
You may additionally use a sauté pan or a wok. The scale of those cooking pans will range with the quantity of milk you utilize.
3. Stirring Usually: It is very important stir the milk typically because it simmers, cooks and thickens. So be certain that to stir and scrape at intervals so the milk or the khoya doesn’t burn or stick with the pan.
4. Storage: This khoya stays good for about 3 to 4 days within the fridge or 6 to eight days within the freezer.
Step-by-Step Information
Easy methods to make Khoya or Mawa
1. Pour milk in a big, thick-bottomed pan and place the pan on the range high.
2. Carry milk to a delicate boil on a low to medium warmth.
3. Then decrease the warmth and simmer the milk. Stir at intervals while the milk is simmering.
4. That is the consistency of the milk after 23 minutes proper from the start. You possibly can see it’s getting thicker and there’s a pores and skin on the highest.
5. The milk will froth many instances, whereas its being simmered.
6. So once you see this taking place, stir the milk with a spatula.
7. Scrape the milk solids from the edges and add them again to the milk. The consistency after 1 hour 40 minutes. The milk has diminished significantly.
8. Stir and proceed simmering.
9. You possibly can see under the consistency like that of Rabdi.
10. That is what we get after 2 hours of simmering. Simply jiffy extra 🙂
11. After 3 extra minutes this how the consistency seems.
12. In the direction of the final 7 to eight minutes, you will note bubbles bursting within the diminished and condensed milk. At this stage, repeatedly stir the diminished milk.
If you happen to don’t then the underside will get browned or burnt. The bubbles signify the presence of moisture within the diminished milk.
Stir and simmer until you see no bubbles within the milk solids. Additionally, you will see some granular texture within the diminished and thickened milk.
13. Whenever you see no bubbles bursting, it’s time to show off the warmth. It took me 2 hours and eight minutes general on a low warmth.
Whereas the mawa was lowering, I used to be prepping and cooking veg fried rice together with mushroom manchurian.
14. As soon as executed, acquire the khoya or mawa in a bowl. With a spatula, scrape the milk solids from the edges and add these to the bowl.
Cowl the bowl and let the khoya cool at room temperature. Then you may refrigerate it in an air-tight container.
15. Add this home made khoya or mawa to numerous Indian sweets or Indian curries. Bear in mind to retailer in an hermetic container within the fridge or freeze it.
FAQs
It would maintain in an hermetic container for 3 to 4 days within the fridge, or 6 to eight days within the freezer.
About 180 to 200 grams, relying on the standard of milk.
If there is no such thing as a off odor or aroma from the khoya, then it’s nice to make use of. The truth is, the batti number of khoya is usually aged for months or as much as a yr and has mouldy floor.
If you happen to use a wider heavy-bottomed pan with extra floor space, the liquid will evaporate extra shortly. I recommend doing this if you’re making a big batch.
I haven’t tried it myself, however I’ve seen another recipes which have used this technique. If you happen to do strive it, let me know the way it seems within the feedback under!
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Khoya Recipe | Mawa Recipe
Do-it-yourself Khoya Recipe or Mawa Recipe made with the standard technique of sluggish cooking and simmering milk in a kadai (wok) till it thickens, reduces and turns into barely granular. Khoya is also called Mawa or Khoa and is a key ingredient for making many Indian sweets.
Prep Time 0 minutes
Cook dinner Time 2 hours
Complete Time 2 hours
Forestall your display from going darkish whereas making the recipe
Pour the milk in a big thick bottomed pan and place the pan on the range high.
Carry milk to light boil first on a low to medium warmth.
Then decrease the warmth and simmer the milk. Stir at intervals while the milk is simmering.
The milk will froth many instances, whereas its being simmered. So once you see this taking place, with a spatula stir the milk.
Scrape the milk solids from the edges and add to the milk.
The milk will proceed to scale back and thicken as its being simmered on a low flame.
A stage will attain when the diminished milk will resemble rabdi (an indian candy).
Proceed to simmer and stir.
- In the direction of the top when the milk has diminished a lot, you will note bubbles bursting within the diminished milk. At this level repeatedly stir. If you happen to do not then the diminished milk will get browned or burnt. The bubbles are resulting from moisture within the milk.
Whenever you see no bubbles within the diminished milk, its time to change off the flame. It took me 2 hours and eight minutes general on a low flame.
With a spatula, scrape the milk solids from the edges and add these to the bowl. Cowl the bowl and let the khoya cool at room temperature. Then you may refrigerate it.
Add this home made khoya or mawa as wanted whereas making numerous indian sweets or Indian curries.
When cooled, retailer khoya in an air-tight container. Refrigerate for two to three days or freeze for six to eight days.
- Use a thick bottomed and heavy kadai (wok) or sauté pan.
- Guarantee to stir the milk typically because it simmers and sluggish cooks.
- Persistence is a key when making home made khoya from scratch with the standard method. You additionally have to be attentive in order that the milk doesn’t burn or get browned.
- Bear in mind to make use of entire milk which is inside its shelf interval.
- Pair the duty of creating khoya along with your different kitchen chores that want you to be within the kitchen.
Vitamin Details
Khoya Recipe | Mawa Recipe
Quantity Per Serving
Energy 3 Energy from Fats 2
% Each day Worth*
Fats 0.2g0%
Saturated Fats 0.1g1%
Polyunsaturated Fats 0.01g
Monounsaturated Fats 0.04g
Ldl cholesterol 1mg0%
Sodium 2mg0%
Potassium 8mg0%
Carbohydrates 0.2g0%
Sugar 0.2g0%
Protein 0.2g0%
Vitamin A 8IU0%
Vitamin B1 (Thiamine) 0.003mg0%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.01mg0%
Vitamin B6 0.003mg0%
Vitamin B12 0.03µg1%
Vitamin D 0.1µg1%
Vitamin E 0.003mg0%
Vitamin Okay 0.02µg0%
Calcium 6mg1%
Magnesium 1mg0%
Phosphorus 5mg1%
Zinc 0.02mg0%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
This Khoya recipe from the archives first printed in October 2014 has been up to date and republished on August 2023.
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