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.
> 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.
In a saucepan, boil the milk over high heat for about 4 to 5 minutes.
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.
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