Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled. Hence, many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.
You can use this homemade Khoya or Mawa for making any sweet like barfi, carrot halwa, quick lauki halwa, gulab jamun or stuffing for Gujiya. This instant method just requires three ingredients milk powder, milk and ghee. We can prepare this instant khoya in ten minutes. Using good quality milk powder is key to preparing khoya. It stays good up to one week in fridge.
If someone asks me to choose one then I will go for Instant mawa as it is quick and easy to make. I made mithais using both traditional and instant mawa and I don’t see any difference between them. Then why go for a lengthy process when you have this quick recipe.
Milk powder – 1 cup
Milk – 1/2 cup
Ghee – 2 tbsp + 1 tsp
- Take a nonstick pan on low heat. Add butter, milk and allow it to melt completely.
- Now add milk powder, little by little and mix well. Stir the mixture well and cook until it gets thick and smooth in consistency. There should not be any lumps in the mixture.
- When the mixture comes in the form of khoya or Mawa and thick. Add 1 tsp of ghee and mix well.
- Turn off the heat. Khoya or Mawa is ready, take it out in a bowl. Allow it to cool down completely.
- It yields around 1 cup of Mawa.