Khoya, also known as mawa, is a versatile milk solid used in many Indian sweets.expand_more There are two main ways to make khoya: with whole milk or with milk powder.
Here's a breakdown of both methods:
Method 1: Using Whole Milk
Ingredients:
Full-fat milk: 1 liter (or about 4 cups)
Ghee (clarified butter): 2 tablespoons (optional)
Cream: 2 tablespoons (optional)expand_more
Instructions:
In a large, heavy-bottomed pan, heat the milk over low heat. Don't let it boil.
Add ghee and cream (if using) and stir well to combine.
Increase the heat slightly to medium-low and simmer the milk, stirring frequently. This can take up to 2 hours or more, depending on the width of your pan and the intensity of the heat. The milk will reduce significantly and thicken as it evaporates.
Patience is key here! Stir constantly to prevent scorching and scrape down the sides of the pan occasionally. The khoya is done when it leaves the sides of the pan and forms a lump in the center.exclamation
Let the khoya cool slightly before using or storing it in an airtight container in the refrigerator for up to 10 days.
Method 2: Using Milk Powder
Ingredients:
Milk powder: 200 grams (about 1 cup)
Ghee: 2 tablespoons
Milk: ½ cupexclamation
Cream: 2 tablespoons (optional)
Instructions:
In a pan, melt the ghee over low heat.
Add milk and cream (if using) and mix well.
Gradually add the milk powder, stirring constantly to avoid lumps.expand_more
Increase the heat slightly to medium-low and cook, stirring continuously, until the mixture thickens and leaves the sides of the pan. This takes about 10-15 minutes.
The khoya is done when it becomes dense and slightly crumbly.
Let the khoya cool slightly before using or storing it in an airtight container in the refrigerator for up to 10 days.
Here are some additional tips for making khoya:
Use a heavy-bottomed pan to distribute heat evenly and prevent scorching.expand_more
Stir constantly, especially as the milk thickens, to prevent burning.
Be patient! The process of making khoya takes time, so don't rush it.expand_more
The consistency of khoya can vary depending on your preference. For a softer khoya, remove it from the heat a little earlier.exclamation For a drier and crumblier khoya, cook it for a longer time.
No matter which method you choose, you'll end up with delicious homemade khoya that you can use to make a variety of Indian sweets!
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