Khoya Mawa Recipe-Easy Khoya Recipe
Khoya Mawa Recipe|Easy Khoya Recipe to make khoya by simmering milk over medium heat giving dried evaporated milk solids, Khoya, used in many Indian sweets.
Servings: 200 Grams of Khoya
Ingredients
- 1 Litre whole milk, Full fat milk
Instructions
- Heat the milk in a heavy bottomed non-stick pan over medium heat.
- Once it comes to a boil, let it simmer and reduce on medium-low flame. Keep stirring with a wide spatula after every 3-4 minutes.
- Keep stirring with scraping the bottom of the pan as well as the sides of the pan. As you cook, milk reduces and becomes grainy.
- After 40 minutes, it will become slightly thick and more grainy. At this stage, you need to stir and scrape sides continuously.
- Continue to stir and cook till it becomes solid or dense like halwa. You will feel that it will take little effort for stirring.
- At this time, turn off the heat.
- Remove it to another bowl and let it cool completely. As it cools, khoya will thicken and harden.
Shelf life
- Once it cools down completely, it can be refrigerated up to 4-5 days. Or you can freeze it for a month.
Recipe Video
Notes
- Your presence and frequent stirring is the tip.
- Ensure to stir and scrape the sides every 3 to 4 minutes. You cannot leave it alone, burnt milk tastes really bad burnt leaving ugly smoky smell to your milk solids.
- Cooking time may vary depending on the size and shape of the pan used to boil milk and also the quantity of milk.
- It is recommended to use a heavy bottomed non-stick pan and a wide spatula. Thin vessels will burn the milk solids very quickly.