Mawa – How to make Khoya / Mawa
How to make Khoya / Mawa
Khoya (mawa) is dried evaporated milk solid. The process of preparing khoya is slow and time consuming but easy and worth. Khoya is also known as khoa, koa, kova, maua, khuwa, khuaa. Khoya is prepared by drying the full fat milk slowly by simmering it in a large pan (kadai), till all its moisture evaporates and it reduces to solid. It is a dairy product widely used in cuisine of India, Nepal, Bangladesh and Pakistan. It is made from both cow and domestic buffalo milk. Khoa is normally white or pale yellow in color.
In northern parts of India almost all the sweets are prepared by using khoya base, which can be hard to soft, it is used according preparation of sweets. Many Indian dishes or curries like navratan korma, kaju curry, butter paneer, methi mutter and so on are prepared by using khoya.
Khoya is SO EASY TO MAKE at home! It just requires attention and patience. Making Khoa at home is totally worth and a-maz-ing!!!
Khoa is mainly used at the time of festivals like Diwali and Holi.
Most of the sweets are prepared with it in this festivals like gulab jamun, coconut barfi, Gujiya, moong dal ki barfi. Preparing it at home especially at the time of festive season is safe and hygienic. I always prefer to make khoya at home, because sweets and curries made my homemade khoya has awesome taste in compare to khoya bought from market. Market bought khoya can never match the taste of homemade khoya. Khoya available in market is not fresh, pure, and hygienic, especially during festive season due to its excessive consumption.
Khoa has a slightly oily or granular texture, and a rich nutty flavor. Trust me – you will never buy store varieties ever again!
Once you make khoya at home you will experience the method of preparing khoya is time consuming, but you can prepare it by doing other household work. This is multi-tasking and you have to be attentive while preparing it. This process is done on low flame by stirring and scraping it in intervals. Always use deep, thick and heavy bottom pan (kadhai), so that the milk does not get burned or browned from the bottom.
If you’ve never tried it, I highly suggest making Khoya and using it in your cooking. There is nothing like making your own Khoya.
Homemade khoya is much better than the dairy bought ones, as it has richness and goodness of full cream milk. You can store khoya for 3 – 4 days in an air tight container and refrigerate it. If you are looking for more sweet recipes prepared with khoya than do check gulab jamun, carrot halwa, moong dal ki barfi, Gujiya, coconut barfi.
Mawa step by step video recipe
Mawa step by step written recipe
- Full Cream Milk - 1 Litre or 5 Cup
- Pour the milk in a deep and wide heavy base non stick pan. Let it boil on low flame. (Heavy base pan will avoid burning of milk, If you don't have heavy base pan then stir it continuously.)
- Scrap the sides of the pan and stir occasionally, till it reduce to one fifth of the milk quantity.
- Keep stirring until the milk completely thickens and forms the khoya.
- After milk become thick as shown in video, turn off the burner and let it cool. (Khoya will thicken some more as it cools.)
- Our homemade Fresh Khoya / Mava is ready. Use it in preparing vegetables gravy's sweets dishes like Gulab Jamun, Khopara Pak, Pedha, Gujia, Milk Cake and many more.
2. Recommended to use non-stick heavy bottom pan and wide spatula.
3. It is must to stir and scrap the sides of pan every 3-4 minutes. So you cannot leave it alone while milk is reducing. Burnt milk tastes very very bad.
4. Cooking time may vary, it depends on the shape and size of the pan. It also depends upon the quantity of khoya (half, double, triple) you are making.
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