Khoya or mawa is a dairy product widely used in Pakistani and Indian cooking.
I have used homemade khoya/mawa in so many recipes like siwayaan,shahi tukray,kheer recipes are on my blog in which I have used khoya..Homemade khoya is great because you can make it fresh during coking. Those of you who are struggling to find Khoya/mawa in your native town, try this easy method and you will have your very own homemade Mawa/khoya.
Do not make khoya from spoiled milk. If you have forgotten to keep the milk in refrigerator or it has became curdled because of hot weather then just through it away. It is not good for making khoya, it will become sour in taste.
Use fresh milk for making homemade khoya.
like all homemade stuff, homemade khoya is also 100 times better than the store brought ones. There is just the richness & goodness of milk in this homemade khoya. No additives or preservatives are added. this khoya stays good for about 3 to 4 days in the refrigerator. in the freezer, you can keep for 6 to 8 days.
How to make mawa /Danedar khoya at home?
This is a common question that is usually asked and searched. Well today I am sharing ,how to make khoya at home.
Follow the recipe..
Danedaar Khoya –
Also known as granular khoya. This Khoya is soft in texture and looks like curdled milk. It has some moisture ..
you can use any amount of milk to prepare khoya. The milk has to be fresh and full fat milk. whole milk gives better results. 1.25 litres of milk yielded 250 gms of khoya. depending on the quality and fat content, the khoya yield can be less or more. you can even make khoya from 1 litre to 2 litres of milk.
pour the full fat dairy milk in a large thick bottomed pan and place the pan on the stove top.
bring milk to gentle boil first on a low to medium flame.
then lower the flame and simmer the milk. stir at intervals whilst the milk is simmering.
the milk will froth many times, while its being simmered. so when you see this happening, with a spatula stir the milk.
scrape the milk solids from the sides and add to the milk.
the milk will continue to reduce and thicken as its being simmered on a low flame.
a stage will reach when the reduced milk will resemble rabri (an indian sweet).
continue to simmer and stir.
towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. at this point continuously stir. if you don’t then the reduced milk will get browned or burnt. the bubbles are due to moisture in the milk.
when you see no bubbles in the reduced milk, its time to switch off the flame. it took me 2 hours and 8 minutes overall on a low flame.
with a spatula, scrape the milk solids from the sides and add these to the bowl. cover the bowl and let the khoya cool at room temperature. then you can refrigerate it.
add this homemade khoya or mawa as required while making sweet dishes..
this process produces little grainy khoya But it is very effective if you are making in large scale. If you need smooth khoya for any sweet dish knead the khoya as dough to make the khoya smooth in texture.
Full fat dairy milk: 1 ltr.
Lemon juice: 1-2 tsp
Yields about 180-250 gms. of khoya (depending on the quality of the milk)
Heat the milk in a heavy bottomed non-stick pan until it starts boiling.
Keep boiling for 2-3 mins.
Add lemon juice little by little until you notice milk is separating or curdling. Don’t add entire juice at a time as it will cause the milk to curdle completely and that will become Chenna not khoya. So be careful here. Stop adding juice as soon as the milk starts curdling and keep boiling the mixture on high flame. Soon (5-10 mins) the moisture from the mixture will evaporate and concentrated khoya will be left in the pan.
Your khoya is ready to use. Let it cool first and then use.