For many milk sweets such as Gulab Jamun, halwa, burfi's we need unsweetened khoya (mawa). Mostly in Northern parts of India, unsweetened khoya is a readily available ingredient in grocery shops. But in down south, its very rare to get store bought unsweetened khoya. Most of the shops have Srivilliputhur Palkhova which is sweetened. Making unsweetened khoya is time consuming process. But, its worth making it as we can do many homemade khoya (Mawa) based desserts. Homemade Khoya doesn't have any additives or preservatives and it is healthy and hygienic. The shelf life is 3-5 days if refrigerated. This time, I made chocolate burfi using this unsweetened khoya.
Preparation and Yield:
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| Homemade Khoya Recipe | How to make Mawa at Home |
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | Approx 2 hours |
| Yield | 250gms |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Homemade Khoya Recipe | How to make Mawa at Home |
Ingredients:
| Whole fat Milk | 1.5 Litres |
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| Homemade Khoya Recipe | How to make Mawa at Home |
Method:
- We need a heavy bottomed pan or kadai. Even non-stick pan works well for this recipe. Heat a heavy bottomed pan, add whole milk. Stir once. Keep the flame in medium-high flame and allow the milk to boil
- Bring the milk to boil. Once the milk starts to rise up for the first time, lower the flame
- Keep stirring in regular intervals and allow the milk to froth many times
- Each time, the milk rises, the milk solid gets formed. Using a flat spatula, scrape the milk solids and add it to the milk
- Slowly the milk gets thicken, more and more milk solids gets formed and we should scrape regularly and add it to the milk
- Slowly most of the milk will be absorbed, and there will full of semisolid state of milk solids
- From now, we need to stir continuously. As the mixture starts to thicken, it will bubble out frequently. At one stage, the milk solids will come together as a thick mixture, switch off the flame at this stage.
- Take out the homemade khoya in a bowl. Using the spatula, scrape the sides to take out all the khoya
- Allow the khoya to cool down completely. If you are in a hurry, we can refrigerate to make it cool down quickly
- Once the khoya cools down, it becomes more thicker. If you cook the khoya for a long time after the milk solids gets thicker, then the khoya becomes hard and chewy
- Refrigerate the khoya and use it to make scrumptious desserts!
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| Homemade Khoya Recipe | How to make Mawa at Home |