How to make Khoya at home?
Khoya, also known as mawa, is a key ingredient in many Indian sweets and desserts. It is made by simmering full-fat milk until most of the moisture evaporates, leaving behind a rich, creamy, and slightly granular solid. Instead of buying store-bought khoya, you can easily prepare it at home with just one ingredient—milk!
- 1 liter full-fat milk
Instructions:
1. Choose the Right Pan
Use a heavy-bottomed pan or a non-stick pan to prevent the milk from sticking or burning. A wider pan will speed up the process by allowing more evaporation.
2. Boil the Milk
Pour the milk into the pan and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
3. Simmer and Reduce
Once the milk starts boiling, reduce the heat to low and continue simmering. Stir frequently, scraping the sides and bottom of the pan to ensure the milk does not stick.
4. Thicken the Milk
As the milk reduces, it will become thicker and take on a grainy texture. Keep stirring until most of the moisture has evaporated, and the milk solids start coming together. This process can take 45 minutes to an hour.
5. Check the Consistency
When the mixture forms a soft, lumpy mass and no more liquid is left, your khoya is ready. Turn off the heat.
6. Cool and Store
Allow to cool before using it. You can store it in an airtight container in the refrigerator for up to 4-5 days.
Types of Khoya:
- Soft (Hariyali Mawa) – Slightly moist and used for making sweets like gulab jamun.
- Granular (Daanedaar Mawa) – Drier and grainy, perfect for kalakand and ladoos.
- Firm (Pindi Mawa) – Completely dry and firm, used in burfis and peda.
Uses of Khoya:
- Gulab Jamun
- Barfi
- Peda
- Kalakand
- Gajar ka Halwa
Tips for Best Results:
- Always use full-fat milk for richer khoya.
- Stir frequently to prevent burning.
- Store in an airtight container to keep it fresh.
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