Khoya/Mawa with Powdered Milk
Making Instant Khoya (also known as Mawa) with milk powder is a quick and effective alternative to the traditional hours-long process of reducing fresh milk. This method takes roughly 5 to 10 minutes and yields a rich, creamy base perfect for Indian sweets like Gulab Jamun, Barfi, and Gajar ka Halwa.
> 60min
Normal
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Add the powdered milk and stir continuously until thickened over low to medium heat (about 6 to 7 minutes).
If you wish to use the khoya for kheer, remove it from the heat when it becomes sticky. If you wish to use it for gulab jamun, continue cooking, stirring constantly, until the mixture forms a smooth paste, then remove it from the heat.
Let it cool and put it in an airtight glass jar.
Keep refrigerated for 1 week.
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