How to make Khoya/Mawa at home

Name: How to make Khoya/Mawa at home
Total time: 3600 s
Cuisine: Indian
Ingredients: 1 litre full cream cow milk; 1 heavy bottomed heavy pot/nonstick pan; 1 tbsp spatula

Dr.Madhumita Mishra @FoodTalking

Odisha

Khoya/maw is a basic ingredient in Indian sweets. Making of Gulabjamun, Basundi , rabdi like sweetd, khoya/mawa is used. I sometimes used to make special savoury recipes, curries.

I made this khoya at home. This khoya is soft. The making of mawa at home is hassle free, pure and can be stored in refrigerator for some days in deep fridge for many days to use further.

Khoya/maw is a basic ingredient in Indian sweets. Making of Gulabjamun, Basundi , rabdi like sweetd, khoya/mawa is used. I sometimes used to make special savoury recipes, curries.

I made this khoya at home. This khoya is soft. The making of mawa at home is hassle free, pure and can be stored in refrigerator for some days in deep fridge for many days to use further.

Dr.Madhumita Mishra @FoodTalking

Odisha

Khoya/maw is a basic ingredient in Indian sweets. Making of Gulabjamun, Basundi , rabdi like sweetd, khoya/mawa is used. I sometimes used to make special savoury recipes, curries.

I made this khoya at home. This khoya is soft. The making of mawa at home is hassle free, pure and can be stored in refrigerator for some days in deep fridge for many days to use further.

Khoya/maw is a basic ingredient in Indian sweets. Making of Gulabjamun, Basundi , rabdi like sweetd, khoya/mawa is used. I sometimes used to make special savoury recipes, curries.

I made this khoya at home. This khoya is soft. The making of mawa at home is hassle free, pure and can be stored in refrigerator for some days in deep fridge for many days to use further.

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Ingredients

60 mins

1 litrefull cream cow milk
1heavy bottomed heavy pot/nonstick pan
1 tbsp spatula

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Steps

60 mins

1

Pour the milk on heavy pan and bring to boil on medium flame.
Reduce the flame to low to medium when the milk starts boiling. Scrap the sides and bottom of container, time to time.
2

After 20-25 minutes the milk will reduced to half and will get thicker. The colour would change to light yellow.
3

Now stir frequently to prevent sticking of reduced milk.
4

After almost an hour, milk will turn malai like with semi solid texture.
Cook continuously stirring to prevent burning and ensure the whole moisture to be evaporated. It turned as a soft solid mass as shown in photo.
5

Cool down and store in the refrigerator to use in preparation of sahi curries and sweets.

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on August 27, 2021 07:44

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.