Tuesday 18 March 2014

Homemade Mawa/Khoya/Thickened milk

Mawa also known as khoya/khoa, is one of the very well known ingredients used for preparing many of the Indian sweets like Gulab Jamuns, Peda, Gazar ka halwa and many more. Its kind of ricotta cheese with very less moisture. Its very easily available in Indian markets but very rare to find if you are in some western countries. If its available also then its not fresh. Hence I prepared it in home this time. I prepared it with the traditional way. Its very easy to make but yes its quite time consuming and this is the reason that people prefer it to purchase from outside.

Ingredients :
We just need 2 liters of whole milk (full fat) 

Method :
  • In a heavy bottomed pan (preferably nonstick pan), pour the entire milk and heat. Once it comes to a boil, let it simmer and reduce on medium-low flame. 

  • Keep stirring after every 2-3 minutes. Scrap down the bottom continuously. It will take 40-50 minutes to get the milk thickened. 

  • Once it becomes grainy don't leave it and scrap the sides & bottom continuously. Keep cooking unless it becomes a bit hard. It took approximately 1.5 hours for me. When done transfer it to a bowl or plate and let it cool completely. On cooling it will become harder.
You can keep it in refrigerator for 4-5 days.

Thanks n Happy cooking
Priyanka :)


  1. Hi Priyanka! :) A big fan of your recipes at CAL.. I need a favour.. I have 2 cartons of skim milk lying in my refrigerator.. Could you suggest any recipes where I can use skimmed milk.. Thanks in advance! :)

  2. Everything is very interesting to learn and easy to understood.
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