Instant Khoya or Mawa Recipe with Milk Powder

Instant Khoya or Mawa Recipe with Milk Powder - Quick and easy method of making Khoya or Mawa in less than 10 minutes.

Khoya/Mawa is a dairy product widely used in the cuisine of the Indian Subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of milk. Khoya/Mawa is used as the base for a wide variety of Indian sweets like pedha, gulab jamun, barfi, gujhia, halwa.

Traditional Khoya is made by simmering full-fat milk for several hours over medium heat. The gradual evaporation of its water content leaves only the milk solids at the end. But making khoya with traditional method at home is really tedious and time consuming process, it takes good amount of gas, energy and time.

Another way of making khoya is to add full fat milk powder to ghee and milk mixture and heating until it becomes thick. This method is very quick and easy. It takes less than 10 minutes to prepare Instant Khoya and it is rich in taste and texture too.

This method is very useful when you need just a little khoya to use in some Khoya based curry like methi matar malai, kofta curry and khoya matar makhana. So for instant and small amount of khoya, this method is really very helpful.

Khoya is not easily available everywhere especially in London. In London we don't get Khoya anywhere. So I always use instant method to make Khoya at home. Seriously why to waste a lot of energy and time to make traditional khoya when instant khoya tastes equally delicious as the traditional one😋.

I am sure it will be very useful for you and you too will love the short cut😉😊

Alternative names: khoa, Mawa, Evaporated milk solid

Cooking Time: Less than 10 minutes

Region or state: Indian subcontinent

Ingredients

Measurement - 1 cup = 250 ml

1.5 cups full fat milk powder

2 tablespoon ghee or unsalted clarified butter

1/4 cup full fat or skimmed milk

Method:

Over medium heat, add ghee in a pan.

When ghee is melted, add milk and heat the mixture just till it comes to a boil.

Now add milk powder, mix well with a specula. There should be no lumps or dry particles of milk powder visible in the mixture.

Keep stirring over low flame till the mixture starts to thicken and ghee starts to leave in the sides.

You can see an appreciable change in color and your house will start smelling with the aroma of Khoya.

Khoya/Mawa is now ready. Turn off the heat and let it cool completely.

It will get hard after cooling. Grate it or crumble it to use any way you like.

Note:

Do not cook over high flame.
Use good quality full fat milk to get best results.

If you find the mixture dry then add one more tablespoon or two of milk. If the mixture becomes sticky and not coming together then add a little more milk powder.

You can also store it in an airtight container. Keep refrigerated for a week and use as per the requirement.

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