Khoya is thickened milk solid made by heating milk continuously in a iron pan. How to make Khoa at home step by step explained in this Khoa recipe. Khoya also called mawa is the base ingredient for making gulab jamun, burfi, malai gravies. 
Making homemade khoya is a long time dream come true for me. I wanted to make khoya from the scratch since last year after I gave up searching for khoya/mawa/kova in shops for making gulab jamun.Then I decided to make my own batch of homemade khova but the urge came only now as its Diwali time. Though now I am seeing few brands releasing readymade khoya packets, my decision is final and I didn’t want to change my mind so I made this khoya few days back and the next day made khoya gulab jamuns….It was tooo good to resist!! Now you need to wait for a day for the khoya jamun recipe :)I have posted pictures of fresh khoya and also the picture of it after 1 day to show you the texture difference.
If you have any more questions about this Khoya Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Khoya Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Khoya Recipe
Ingredients
- 1 and 1/2 litres milk
Instructions
- Boil milk in wide thick bottomed pan, I used my nonstick pan. Let it boil till it reduces to half. Stir every now and then to avoid burning at the bottom.
- Let it boil, keep the flame in low or low medium but take care to stir often. This is after almost 20minutes.
- Now it starts to thicken, the malai starts to form thick, stir it well. Scrape the sides and mix well. Keep boiling.
- By this time most of the water vaporizes from the milk making ti even more thicker. You can see solids forming here and there then few mins later you can see thick solid.
- See the bottom it is clean, stirring often will not let khoya burn / stick to the bottom. Now reduce the flame to lowest as at this stage there is more chances of burning. Keep stirring until it forms a thick mass with no liquid content. This is almost after 1 hr. It will leave the sides of the pan now.
- Like this…Now cool down and store in a clean container and refrigerate it.
- You can see after a day the khoya becomes thick and creamy.
Notes
- Use a nonstick pan so that it doesn’t stick much.
- Also stirring often is the main tip.
- I used a and 1/2 liters of cows milk and got around 1 and 1/4 cups of khoya. You can use any packet milk too.
- I used my induction stove to avoid milk from overflowing. You can either use stove or induction stove.
- Use clean spoon everytime. Also while milk boils and thickens, use the same spatula make sure it is clean.
- Khoya can be used for many Indian sweets, curries,gravies etc.
Khoya thickens more after it gets cooled down. - It keeps well for 3 days if refrigerated.
- Cooking time may vary depending on the size of pan and also the water content in milk.
- Use a little wider spatula so that it covers most of the bottom area to avoid missing some bottom surface.When you miss stirring some area then it will burn and stick to the bottom.
- Make sure you cool down completely before you refrigerate it.
How to make Khoya
- Boil milk in wide thick bottomed pan, I used my nonstick pan.Let it boil till it reduces to half.Stir every now and then to avoid burning at the bottom.
- Let it boil, keep the flame in low or low medium but take care to stir often.This is after almost 20minutes.
- Now it starts to thicken,the malai starts to form thick, stir it well.Scrap the sides and mix well.Keep boiling.
- By this time most of the water vaporises from the milk making ti even more thicker.You can see solids forming here and there then few mins later you can see thick solid.See the consistency.
- See the bottom it is clean, stirring often will not let khoya burn / stick to the bottom.Now reduce the flame to lowest as at this stage there is more chances of burning.Keep stirring until it forms a thick mass with no liquid content.This is almost after 1 hr.It will leave the sides of the pan now.
- Like this…Now cool down and store in a clean container and refrigerate it.
You can see after a day the khoya becomes thick and creamy.
Expert Tips
- Use a nonstick pan so that it doesn’t stick much.
- Also stirring often is the main tip.
- I used a and 1/2 liters of cows milk and got around 1 and 1/4 cups of khoya.You can use any packet milk too.
- I used my induction stove to avoid milk from overflowing. You can either use stove or induction stove.
- Use clean spoon everytime.Also while milk boils and thickens, use the same spatula make sure it is clean.
- Khoya can be used for many Indian sweets, curries,gravies etc.
- Khoya thickens more after it gets cooled down.
- It keeps well for 3 days if refrigerated.
- Cooking time may vary depending on the size of pan and also the water content in milk.
- Use a little wider spatula so that it covers most of the bottom area to avoid missing some bottom surface.When you miss stirring some area then it will burn and stick to the bottom.
- Make sure you cool down completely before you refrigerate it.
Instant Khoya Recipe
Instant khoya recipe made with just 3 ingredients.This instant khoya is made with milk powder,ghee and milk as main ingredients.Khoya or mawa is nothing but reduced milk and is used in many indian sweets.
This instant khoya can be made in just 5 mins.The traditional khoya recipe is made by slow cooking milk for hours.
📖 Recipe Card
Instant khoya recipe
Ingredients
- 1 heaped cup mik powder
- 1 tablespoon ghee
- 4 tablespoon milk
Instructions
- Take ghee in a pan, add milk to it.Heat it up.
- Heat it up for 2 mins switch off.Take milk powder in a mixing bowl add the milk to it.
- Mix it well with a laddle.
- Gather to form a ball. It will be sticky and soft, after sometime will become hard.Refrigerate and use when required.You can crumble with your hands or grate and use it.
Steps to make instant khoya recipe:
- Take ghee in a pan, add milk to it.Heat it up.
- Heat it up for 2 mins switch off.Take milk powder in a mixing bowl add the milk to it.
- Mix it well with a laddle.
- Gather to form a ball. It will be sticky and soft, after sometime will become hard.Refrigerate and use when required.You can crumble with your hands or grate and use it.
Cool down then store in airtight container!
Now the khoya is ready to be used for indian sweets.
Deepa
Am waiting for this. Thanks
Sakunthala
Thanks for this recipe
jaitali koli
sharmi… i would definitely give a try
jaitali koli
sharmi.. i would definitely try
roshini
hi, how long should I wait after making the khoya to prepare gulab jamun ? I just finished making the khoya and home made butter
SHARMILEE J
Let it cool down for an hr then start kneading….
anjani kumawat
Can i use malai for making mawa
SHARMILEE J
Mawa with malai that sounds new to me…not really sure