How to make Khoya/Mawa/Khoa/Khawa with milk powder

Khoya/mawa is dried evaporated milk solids. Khoya gives a richness of flavor unlike any other ingredient. Making khoya or mawa in traditional way is time consuming.

Most of the Indian sweets or mithai calls for mawa or khoya. I have readers who are asking for instant khoya recipe because khoya is not easily available where they live. Here I am with quick mawa recipe. This is not a recipe as such, but a method sharing on how to make khoya. You can make any amount of khoya using this recipe. Just half or quarter the ingredients, and quickly cook the khoya for any sweet dish you are planning to make.

In this case mawa can be prepared with milk powder. Mawa prepared with milk powder come out good in texture and can be prepared easily. I made mithais using both traditional and instant mawa and I don’t see any difference between them. 

My grand mom always says that khoya is essential for healthy bones for growing kids as well as for adults. She is right, koya/mawa is very good source of vitamin D and calcium. But you have to be careful, consume khoya in moderation for good health.

Step by step recipe of Instant Mawa/khoya

Prep time	Cook time	Total
2 min	10 min	12 min

How to make Instant homemade khoya using milk powder.

AUTHOR: Monali

RECIPE TYPE: Tips and methods

CUISINE: Indian

INGREDIENTS (measuring cup used, 1 cup=237 ml)

1 cup whole milk

½ cup cream

2 tbsp. ghee

2 tbsp. butter (unsalted)

2 cups milk powder/dry milk (preferably full fat)

DIRECTION

Take a heavy bottom pan and put the flame on sim mode (very low flame needed). Now add 1 cup milk to the pan and immediately add butter, ghee and cream  to the milk and stir it well.

Mix all the ingredients while stirring constantly. Now add milk powder to the mixture, little by little. 

Stir all the milk powder very well in milk so that it won't form any lumps.

Stir the mixture really well and cook until it gets thick and smooth in consistency. There should not be any lumps in the mixture.

Now once the milk powder mixture in pan gets thick, mash it very well with the back of the spoon, so that there are no lumps in the milk powder paste.

On a low flame slowly cook the mixture till it gets thick.

Keep in mind it will harden more like kova(mawa), once it cools down. So turn off the stove in time. When the mixture comes in the form of mawa; turn of the gas stove, before the mawa color changes.

Take the khowa in a seperate plate and the mawa is ready.

We can use this mawa to make Indian sweets like burfi or Gujiya. 

NOTES

• Adding cream to the recipe is optional, but it would give a nice texture to the mawa.
• In case you don’t have cream for making mawa then you can only use butter and milk. Here increase the quantity of butter  to 4 tbsp.
• Stir the mixture constantly and cook on low flame.
• Cook until it gets thick and smooth in consistency.
• You can shape it however you like wjile it is warm. As it cools it will hold that shape and it will harden. After that you can grate it or crumble it if nedded.
• Once it cools completely, it can be refrigerated upto 3-4 days. Or you can freeze it for a month.