Homemade Khoya

Khoya

khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course indian sweets

Cuisine sweets

Servings 10

Calories 176 kcal

Ingredients

  

1x2x3x

• ▢ 2 tbsp. Clarified Butter Desi Ghee
• ▢ 1 cup Milk
• ▢ 2 cup Milk Powder

Instructions

 

• Warm the milk and the ghee together in a pan.
• As the ghee melts, add in the milk powder and mix.
• Cook on medium heat, stirring continuously till the mixture starts coming together.
• Once the mixture leaves the sides of the pan, remove from heat.
• Optional : Add sugar approx. 10 grams
• Cool and use as desired.

Nutrition

Nutrition Facts

Khoya

Amount per Serving

Calories

 

176

Calories from Fat 99

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

3

g

Cholesterol

 

37

mg

12

%

Sodium

 

110

mg

5

%

Potassium

 

398

mg

11

%

Carbohydrates

 

12

g

4

%

Sugar

 

12

g

13

%

Protein

 

8

g

16

%

Vitamin A

 

294

IU

6

%

Vitamin C

 

2

mg

2

%

Calcium

 

278

mg

28

%

Iron

 

0.1

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!

Mention or tag@shamaprabhakargyan

Mention or tag@shamaprabhakargyan

Keyword khoya, khoya halwai style, khoya sweets, mawa

Homemade Khoya (or Khoa) is a dairy product that is widely used in Indian, Pakistani, Nepali, and Bangladeshi cuisine. Made by slowly simmering milk over low heat until most of the water content evaporates, leaving behind a thick, creamy, and solid residue. It serves as the base ingredient for many traditional sweets and desserts like gulab jamun, barfi, peda, and more.

Types of Khoya

1. Hard Khoya (Pakka Khoya): Simmered for a longer time to remove more moisture, resulting in a firmer texture. Ideal for making fried sweets like gulab jamun.
2. Soft Khoya (Chikna Khoya): Contains more moisture and is softer, used for creamy desserts like rabri or halwa.
3. Granular Khoya (Daanedar Khoya): Cooked with a bit of coarseness, giving it a granular texture, used in some specific types of sweets.

khoya is very good for strengthening the bones and teeth as it rich in calcium. Presence of riboflavin makes khoya an essential source of Vitamin B. Therefore it is good for a healthy immune system, energy production and maintenance of healthy hair and skin.

Homemade Khoya or other recipes click here

Mawa is obtained from boiling milk and cooking it a slow heat stirring continuously. It takes a long time depending on the quantity of milk.

Khoya recipe I have given is instant khoya by using milk powder. With just 3 ingredients makes it easier to make khoya in less than 10-15 minutes. You may use sugar if required.

Common Uses of Homemade Khoya / Mawa

1. Sweets:

• Gulab Jamun: Deep-fried dumplings made with mawa and soaked in sugar syrup.
• Barfi: A dense milk fudge, often flavored with cardamom, saffron, or nuts.
• Peda: Sweet, round discs flavored with cardamom and sugar.
• Kalakand: A moist, grainy sweet made by combining mawa with paneer.
• Gujiya: Sweet dumplings stuffed with a mixture of mawa and dry fruits.

1. Savory Dishes:

• Occasionally used in rich curries like shahi dishes to add a creamy and rich texture.