Khoya/Mawa with Fresh Milk
Making Khoya (also known as Mawa) from fresh milk is a traditional process of reducing full-fat milk until only the milk solids remain. While it requires patience, the result is a rich, creamy base superior to store-bought versions for sweets like Gulab Jamun, Barfi, and Halwa.
30min
Easy
Not spicy
Ingredients
For how many liters?
Ingredient 1
Ingredient 2
Ingredient 3
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.
In a saucepan, boil the milk over high heat for about 4 to 5 minutes.
Reduce the heat to medium, add the butter (or ghee) and the cream, then mix well. Let it cook for about 30 minutes or until the milk has reduced to three-quarters of its original volume.
Cook over low to medium heat, stirring continuously until thickened.
Let it cool and put it in an airtight glass jar.
Keep refrigerated for 1 week.
Other similar meals
Where can this be used?
