Homemade Khoya (Mawa) Recipe | Khoya Recipe | How to make Khoya from Milk

Homemade Khoya(mawa) Recipe

 Homemade khoya (mawa/khoa) is the basic ingredient in many Indian sweets like Kulfi, gulab jamun and curries of some many recipes. 

Making khoya or mawa at home is so easy to make, cook full fat milk on low flame until it turns thick and almost all moisture is evaporated; It is kind of a solid milk. The quantity of prepared mawa depends on the quality and fat percentage of the milk.

How to make Khoya from Milk

In India, readymade mawa is generally available at grocery shops and sweet stores, however, some of the sweets generally prepared during festivals like Diwali or Holi requires freshly made mawa and only way to get it is by making it at home. 

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How to make Perfect Khoya/ Mava Recipe from Milk - Video in Hindi

Preparation Time:  5 minutes
Cooking Time: 1 hour
Total time : 1 hour 5 minutes
Serves: 1 cup (approx.)
Cuisine : Indian 
Author : Jolly Makkar


1 litre Full Fat Milk(full cream milk)
1-2 tsp desi ghee for greasing the pan
Non stick kadai/ pan (heavy based thick one)
Spatula steel one


1. Take a non-stick pan or heavy based kada, grease the pan with desi ghee (using with brush) and pour 1-litre full fat milk in it.

2. Bring the milk to boil over high flame. When it starts to boil, reduce flame between low to medium. Scrap the sides and stir continuously in between to prevent milk from sticking to the bottom.

3. After 20-25 minutes, milk will reduce to half in quantity and will turn thicker. As it starts to thicken, the colour would change from milky white to light pale yellow.

4. 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 above video 👆👆🏻. 

5. Turn off the flame and let it cool to room temperature. As it cools down, mawa will turn thick. once it cools down completely, scrap it from pan and store it in an airtight container in a refrigerator and consume it within 5-6days.
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