Homemade khoya (mawa/khoa) is the basic ingredient in many Indian sweets like Gulab Jamun
and gravy of some many Punjabi curries. It plays the key in preparation of sweets and generally used as a thickening agent in milk based desserts like rabri
. Making khoya or mawa at home is easy, cook milk on low flame until it turns thick and almost all moisture is evaporated; It is kind of a solid milk. The quantity of prepared mawa depends on the quality and fat percentage of the milk. In India, readymade mawa is generally available at grocery and sweet stores, however, some of the sweets generally prepared during festivals like Diwali requires freshly made mawa and only way to get it is by making it at home. This step by step photo recipe and cooking tips will help you to make mawa at home from scratch.
Preparation Time: 5 minutes
Cooking Time: 1 hour 30 minutes
Serves: 1 cup (approx. value)