Mawa/Khoya Recipe | Indian Cooking Basics

Mawa/Khoya Recipe | Indian Cooking Basics
ionicons-v5-c 35 mins

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Mawa/Khoya Recipe | Indian Cooking Basics

Mawa/Khoya Recipe | Indian Cooking Basics

Prep Time Cook Time Total Time
5 mins 30 mins 35 mins
INGREDIENTS:
  • Full Cream Milk - 500 ml
  • Ghee - 1/2 tsp
RECIPE STEPS:
  1. Take a wide pan, preferably a non stick. Add the milk and let it boil in medium flame.
  2. Stir occasionally to prevent the burning of milk. Stirring also ensures that the malai/cream does not comes to the top and we get a perfect mawa.
  3. In about 20-30 mins, it'll get thick. Once the milk starts getting very thick and gets small bubbles, add the ghee and now continuously stir until it starts leaving sides.
  4. Once it leaves the sides, switch off the flame.
  5. Let it cool in the pan. And if you are not satisfied with the thickness of mawa after it cools, cook for another minute.
RECIPE NOTES :

For Stiff Mawa: Cook for another 3-4 mins after it leaves sides in the lowest flame. This recipe is of soft mawa/hariyali mawa. The recipe i gave yields 85-100gm of hariyali/soft mawa.