Khoya / Mawa - Homemade


Khoya / Mawa is a milk cheese, made either from milk powder or traditionally by reducing whole milk in an open pan for long hours. It is one of the most famous and a classic ingredient in Indian cooking where it is used both for savory as well as sweet dishes. You will see a plethora of traditional sweets calling for this ingredient. The richness that it adds to the sweets is indescribable. For the little time/effort that you put in, the result with fresh home made Khoya far exceeded than from the one you get in sweet meat shops. It is not as hard as you might think. See these steps to realize what a simple process this whole Khoya making business is. Trust me - you will never buy store varieties ever again!

Homemade khoya is prepared in low budget and its also hygienic. This recipe of khoya used in mithai, desserts and cakes. If you live abroad then this homemade khoya recipe is a treasure for you because its not very common to get khoya from stores.

Ingredients
2 Liters Full cream milk

Method


Bring the milk to boil in a pan and let it simmer for 10 minutes. After 10 minutes switch off the flame and keep aside. This step is necessary so that if there is any powder or anything else will settle to the bottom.


Pour this milk in a heavy bottom pan and let it simmer on medium flame.



Keep stirring occasionally, to avoid the milk to stick on the bottom of the pan.


Keep stirring till the milk  starts thickening.

When thicken/reduced let cool on room temperature, after cooling it will be more thick.

Ready to use, wrap with cling foil and freeze into small portions.


This Khoya / Mawa is simply delicious.  I got around 350 grams of Khoya.

Labels: Sweets & Desserts 
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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