Mawa Recipe | How To Make Khoya
Learn how to make pure mawa (khoya) the way it is made traditionally from scratch using just one ingredient, i.e. whole milk. Take your sweet treats a notch up this festive season with this homemade khoya!
Servings 350 grams
Ingredients
- 1.5 litres full-fat milk, I've used buffalo's milk
Instructions
- Heat milk in a heavy-bottom pot or kadai over medium heat. Bring to a boil, stirring occasionally to prevent it from sticking at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to medium-low, simmer uncovered, stirring the sides and bottom of the pan every 2-3 minutes, until the milk reduces and begins to thicken.
- Once it starts thickening and appears grainy, stir continuously, scraping the bottom and the sides of the pan, until it changes into a doughy consistency and begins to leaves the sides of the pan.
- Cook the mawa for another minute.
- Transfer the mawa to a container, let it cool completely. It will turn hard as it cools down. Refrigerate once it has cooled down.
