homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa |


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Khoya Or Mawa, How To Make Khoya

homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with 17 amazing images.

halwai style khoya or mawa is the most authentic way of making mawa at home. Learn how to make halwai style khoya or mawa.

To make homemade khoya (mawa), boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan. Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan. Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes. Use as required or store in the freezer till use.

Any mithai with halwai style khoya or mawa is totally irresistible, because of its rich, milky flavour. Not only that, khoya also imparts a creamy yet coarse texture that feels so wonderful on the palate.

It does take a little time to thicken the milk, but it is completely worth the efforts as no shortcut will give the same intense flavour and mouth-feel as mawa made at home from milk. The trick here is continuous stirring and scrapping the sides till all the moisture evaporates.

Once you have invested the time in making khoya, making traditional Indian mithais is very simple. What you could do is, prepare some khoya recipe without microwave whenever you end up with some extra milk and time on your hands, ready to use when you prepare your favourite sweets like Carrot Halwa, Jaripalla Churma, Mava Kesar Roll, Pista Choco Roll, Amrit Modak etc. Making any of these sweets would be a sinful indulgence.

Tips for homemade khoya (mawa). 1. Ensure to buy full-fat milk or buffalo’s milk to make this recipe. 2. Use a deep non-stick pan so the milk has enough space to boil. 3. The khoya has to be cooled completely before freezing it. 4. It stays fresh in an air-tight container in the freezer for almost 15 days. If the khoya is in the freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.

Enjoy homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with step by step photos and video below.

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Khoya Or Mawa, How To Make Khoya

Preparation Time:    Cooking Time:    Total Time:     2Makes 1.5 cups (21 tbsp )
Show me for cups

Ingredients

For Khoya Or Mawa
6 cups full-fat milk
Method

For khoya or mawa

    For khoya or mawa
  1. To make khoya or mawa, boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan.
  3. Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan.
  4. Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes.
  5. Use the khoya or mawa as required or store in the freezer till use.

Handy tips:

    Handy tips:
  1. The khoya or mawa has to be cooled completely before freezing it. It stays fresh in an air-tight container in freezer for almost 15 days.
  2. If the khoya or mawa is in freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.

Khoya (Mawa) Video, How to make Homemade Mawa by Tarla Dalal

Khoya Or Mawa, How To Make Khoya recipe with step by step photos

If you like khoya or mawa

  1. If you like khoya or mawa, then try it to make recipes like

What is khoya or mawa made of?

  1. Khoya or mawa is made of 6 cups full-fat milk.

How to make khoya or mawa

  1. To make homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa, put 6 cups full-fat milk in a deep non-stick pan.
  2. Let it come to boil on a high flame. This will take approx. 4 to 5 minutes. Stir twice in between with a spatula.
  3. When the milk comes to boil, reduce the flame to medium.
  4. Cook on a medium flame till it reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan. Scraping the sides is necessary to avoid it from burning. 
  5. This is milk after 20 minutes of cooking. At this stage the milk reduces to half its quantity i.e. 3 cups. 
  6. This is milk after another 10 minutes of cooking. It has reduced to ¾ quantity now. You will notice that it looks like rabadi at this stage.
  7. Continue cooking on a medium flame for 7 more minutes. Remember to keep scraping the sides of the pan.
  8. This is how it looks after 6 minutes of cooking. Most of the moisture has evaporated, but yet you will notice some bubbles. This indicates that it needs more cooking. 
  9. Continue cooking for 1 more minute, while stirring continuously and scraping the sides of the pan.
  10. After 1 minute (7 minutes in all), you will notice that the bubbles have reduced and the mixture has thickened. It will also leave the sides of the pan. This is an indication that the mawa (khoya) is almost ready. You might think that it is yet loose and not thick enough.  But do not worry, it will thicken on cooling. 
  11. Switch off the flame and transfer the mixture into a flat plate. Keep aside to cool for 30 minutes.
  12. After cooling, the mawa has thickened and it is ready. 
  13. Use homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa to make Indian sweets. 
     

Tips for homemade khoya (mawa)

  1. Ensure to buy full-fat milk or buffalo’s milk to make this recipe. 
  2. Use a deep non-stick pan so the milk has enough space to boil. 
  3. The khoya has to be cooled completely before freezing it. 
  4. It stays fresh in an air-tight container in the freezer for almost 15 days. If the khoya is in the freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.

Nutrient values (Abbrv) per tbsp
Energy67 cal
Protein2.5 g
Carbohydrates2.9 g
Fiber0 g
Fat3.7 g
Cholesterol9.1 mg
Sodium10.9 mg

RECIPE SOURCE : MithaiBuy this cookbook

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Reviews

Khoya ( How To Make Mava)
5
 on 29 Sep 15 08:39 AM


Getting mava in my area is very difficult. Thanks for sharing this easy and quick recipe. This mava was even soft then what we get in the market. It is a melt in the mouth treat for sure