Homemade Mawa / Khoya | How to make khoya at home : What is Mawa / Khoya? Mawa is a milk cheese also known as khoya. It is a traditional Indian cheese. It is mainly used to make Indian sweets. It is basically a solid form of milk which is prepared by evaporating milk. It is easily available in the markets but we also hear about adulteration done in dairy products. So it is better to use home-made mawa rather than buying from markets. It will not only give you a better and rich taste but cooking at home also ensures its purity. The richness and goodness of homemade mawa is 100 times better than the store brought one. It is a quite simple recipe but little time taking.
There are different types of Mawa / Khoya based on moisture content:
- Hard Mawa / Khoya – It has 20 percent moisture by weight and is a solid hard kind of mawa. It is also known as batti mawa. It can be grated like cheese and is used to make burfi, peda, ladoos etc.It is prepared by reducing the milk to 1/5 part.
- Soft Mawa / Khoya – Soft Mawa also known as Hariyali Mawa or daab ka khoya or chikna mawa and is high in moisture. It has 50 percent moisture content and is sticky in consistency. If you want to make soft mawa, than stop reducing the milk little earlier than the stage mentioned above. This mawa can be used to prepare gulab jamuns, gajar ka halwa. It can also be added to shahi gravies.
- Granular Mawa / Khoya – Also known as danedar mawa. Its moisture content is in between the hard mawa and soft mawa. It is soft in texture and is used to make kalakand and granular barfi.
Sweetened and Unsweetened Mawa / Khoya
Sweet condensed milk gives a rear texture and pale yellow color to mawa while unsweetened mawa is white in color and is also rich in texture.
You can make Mawa / Khoya in microwave also. So let’s learn how to make khoya at home.
Prep time: 5 mins | Cook time: 45 mins
Ingredients For Unsweetened Homemade Mawa / Khoya
- Milk – 1 L
How to make Mawa / Khoya
Quick Steps :
- Take a thick heavy bottom non-stick pan.
- Pour the milk into the pan.
- Let it simmer on high flame.
- When milk comes to a boil, turn the flame to medium and give a stir.
- 1 l milk can yield 200 gm mawa / khoya.
- Now keep stirring, so that milk does not get burn or browned from bottom.
- It can ruin your recipe, even a mild smell of burning also can ruin your taste of sweets in which you are going to add burned mawa / khoya.
- Stir till the milk thickens. Try to use steel ladle as it will help you in preventing the milk stick to your pan.
- Scrape the solid milk from the sides of the pan and add to the milk.
- When it is half reduced, it is the state of rabri.
- Now stir and scrap the milk constantly.
- Don’t stop stirring at this stage.
- When the milk thickens, turn the flame to low.
- It will take about approx 45 minutes minimum.
- Our milk has now turned into solid form, turn off the flame and transfer the mawa / khoya into another bowl immediately. (Important)
- Mawa / khoya will thicken some more after it will cool down.
- Now use it in sweets and curries (Bharwa Tamatar)