Ads

homemade khoya or mawa recipe, how to make khoya or mawa

Priya Joshi | Oct 27, 2016 | 2 Comments so far

Are you on instagram?Yes, join me for more delicious recipes

subscribe and Claim your 2 FREE e-book copies

mawa-khoya-recipe
homemade khoya or mava recipe with step by step photos-  mava is nothing but a milk solids made by cooking and evaporating the moisture from milk slowly. Diwali is coming and many of you including me make homemade mithai /sweets rather than purchasing from stores. Many indian mithai have "Khoya or mava" as a main ingredient and i wanted to share its recipe here.


Making mava at home is not difficult but it is very lengthy and time consuming process. Mawa is easily available now a days but still nothing can beat homemade version.

mawa-khoya-recipe

This khoya can stays fresh 3 to 4 days.

You may Like Other Similar Recipes
home-made butter
malai paneer
golgappa puri
clarified butter
hung curd

Recipe Details for making home-made khoya/mawa below:

  Recipe mawa-how to make homemade khoya

Prep Time :5 min
Cook Time :1 hour
Total Time :1 hour 15 min
Main Ingredient : full-fat milk
Serves :1 cup/250 grm approx
Cuisine : Indian

Ingredients:
  • full fat milk - 1 ltr or 5 cups
    Method/Assembling: 
    1. Pour the milk in a large thick bottomed pan and place the pan on the stove top.
    2. Bring milk to gentle boil first on a low to medium flame.
    3. Then lower(medium) the flame and simmer the milk. stir at intervals whilst the milk is simmering.
    4. the milk will froth many times, while its being simmered. so when you see this happening, with a spatula stir the milk.
    5. scrape the milk solids from the sides and add to the milk.
    6. the milk will continue to reduce and thicken as its being simmered on a low flame.
    7. a stage will reach when the reduced milk will resemble rabri (an indian sweet).
    8. continue to simmer and stir.
    9. towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. at this point continuously stir. 
    10. if you don't then the reduced milk will get browned or burnt. the bubbles are due to moisture in the milk.
    11. when you see no bubbles in the reduced milk, its time to switch off the flame. it took me 1 hours and 8 minutes overall on a low flame.
    12. with a spatula, scrape the milk solids from the sides and add these to the bowl. cover the bowl and let the khoya cool at room temperature. then you can refrigerate it.
    13. add this homemade khoya or mawa as required while making various indian sweets or indian curries.

     Equipment Needs for this recipe


    If you found this post useful,Do send your feed-backs to me.You can Rate Recipes by giving Star to them. I would really love it if you share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “share,” “tweet,” or Google+ buttons Above/Below the post.It will keep me motivated.

    Don't Forget to check Priya's Curry Nation On,

           
    Or Join this site Directly By giving Email Below
    Thank you!

    2 comments

    Thank you For visiting my place... You are free to share your thoughts.Do Share....Your thoughts are highly appreciated..

    Ads

    Bonjour & welcome

    authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
    Learn More ?


    on my twitter

    Like us on Facebook

    Contact Form

    Name

    Email *

    Message *