Instant Khoya Recipe

Instant khoya prepared with milk powder is a really easy and best way to make khoya at your home very conveniently. Here is the quick and easy recipe of making mawa or khoya at home within 10 minutes,

Making mawa with traditional method is little time consuming where the milk is simmered until thick and reduces to solid. But for those who are running short of time, can now make mawa using milk powder too. Mawa can also be prepared with milk powder.

Instant mawa is made with just 3 ingredients – milk powder, milk, and ghee. This instant khoya recipe yields 185 grams of khoya.

Serving Suggestion: Use mawa to make sweets like gulab jamun, peda, rabri or curries like khoya kaju, navartna korma etc.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

Recipe Video :

Recipe Card :

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INSTANT KHOYA RECIPE

Instant khoya prepared with milk powder is a really easy and best way to make khoya at your home very conveniently.
Course Dessert
Cuisine Indian
Keyword khoya, mawa
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 185 grams
Author Achala

Ingredients

  • 1 cup full fat milk powder
  • 1/2 cup milk
  • 2 tsp ghee

Instructions

  • Collect all the required ingredients.
  • Take a pan or kadai, add milk powder and milk in it.
  • Mix it really well making sure the milk powder and milk are mixed well. Don’t turn on the flame stove yet.
  • After it mixes, turns on the flame and heats the mixture over low-medium flame.
  • After a short while, the mixture starts to thicken.
  • As the mixture start thickens, the chances of it sticking to the bottom of the pan increases. Stir frequently to prevent sticking.
  • Add 1 tsp ghee into the mixture at this stage.
  • Now lower the flame and stir continuously from this stage to prevent it from burning. Cook until almost all moisture evaporates and it turns into thick solid mass as shown in the photo.
  • It will start coming together.
  • When the mixture comes in the form of mawa and gets thick in consistency, add 1 tsp ghee and mix it well.
  • Khoya is ready, turn off the flame. Let it cool to room temperature. Once it cools down completely, store it in an airtight container in a refrigerator and consume it within 3-4 days.
  • Use this homemade khoya or mawa as required while making various Indian sweets or Indian curries.

How To Make Instant Khoya( Step By Step Instructions With Photos) :

1.  Collect all the required ingredients.

2. Take a pan or kadai, add milk powder and milk in it.

3. Mix it really well making sure the milk powder and milk are mixed well. Don’t turn on the flame stove yet.

4. After it mixes, turns on the flame and heats the mixture over low-medium flame.

5. After a short while, the mixture starts to thicken.

6. As the mixture start thickens, the chances of it sticking to the bottom of the pan increases. Stir frequently to prevent sticking.

7. Add 1 tsp ghee into the mixture at this stage.

8. Now lower the flame and stir continuously from this stage to prevent it from burning. Cook until almost all moisture evaporates and it turns into thick solid mass as shown in the photo.

9. It will start coming together.

10. When the mixture comes in the form of mawa and gets thick in consistency, add 1 tsp ghee and mix it well.

11. Khoya is ready, turn off the flame. Let it cool to room temperature. Once it cools down completely, store it in an airtight container in a refrigerator and consume it within 3-4 days.

12. Use this homemade khoya or mawa as required while making various Indian sweets or Indian curries.

Recipe notes :

  • Keep special note that constant stirring and mixing of mawa is important. Also, keep the flame low. You’ll be able to make good mawa.
  • If you find it dry then add a tsp of milk or as required. If the mixture becomes sticky then add 1/4 cup of more milk powder.
  • Adding ghee is important for making mixture otherwise it will be sticky.
  • If you plan to use after many days, then freeze khoya.
  • This mawa/khoya can be refrigerated and used for 8-10 days.
  • Instead of milk, you can also use water.

finally, do check my recipes collection like Indian sweets recipes collection, further, do not forget to visit my other recipes like,

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