Go Back

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.
Cook Time1 hr
Total Time1 hr
Course: Basics
Cuisine: Indian Cuisine
Servings: 200 Grams of Khoya
Author: Padma


  • 1 Litre whole milk, Full fat milk


  • 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


  • 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.