How To Make Khoya (Instant Khoya)

Learn how to make instant khoya at home using just 3 ingredients. Khoya is the soul of countless Indian desserts like burfi, peda, mawa cake and gulab jamun. Once you've mastered the art of khoya, a world of sweet possibilities opens up! Here in this post, I am going to share a step by step picture tutorial on how to instantly make khoya with milk powder at home.

Khoya, also known as "mawa" or "khoa," is a traditional dairy product widely used in indian and pakistani cuisine. Not just desserts, this creamy ingredient seldom finds use in savory recipes like khoya matar or paneer kalimirch to add richness.

In my early years in the States, I often found myself grappling with disappointment when it came to the khoya available in indian grocery stores. It had consistently bitter notes and the texture often left me desiring for more.

Driven by the desire to elevate my Diwali mithai (Indian sweets) recipes, I started making khoya at home. My initial approach was a nod to tradition where I dedicated hours upon hours to reduce milk to the cherished khoya consistency. The result no doubt, was mind-blowing but the whole process was very impractical & tiring.

While convenience still drives me to store-bought khoya many times because over the years some good brands have emerged in the grocery stores here, however I confess that there's an undeniable charm in making your own from scratch, especially when its so easy and quick. Once I learnt this game-changing instant mawa method, I got hooked!

What is Khoya

Khoya is dried evaporated milk solids. Traditionally, full fat milk is cooked down for long hours until most of the moisture has evaporated leaving behind reduced milk solids. The process of making khoya involves continuous stirring and cooking down milk over low heat until it transforms into a thick, granulated, and solid mass.

Khoya is used in the indian subcontinent for making mithai or desserts. It forms the base of many indian mithai recipes and truly I cannot imagine festivals like Diwali or Holi without it. Be it gulab jamun for Diwali or gujiya on Holi, khoya is undeniably one of the main ingredient that I cook with.

Why You should Make Khoya At Home

• Pure & High Quality - Crafting khoya at home guarantees unparalleled quality since you have complete control when it comes to ingredients.
• Elevate Taste of Your Mithai - The desserts that you will make using homemade khoya will be far superior in taste.
• Authentic Taste & Texture - The texture of this instant khoya faithfully mirrors the traditional counterpart. Rich and crumbly, it retains the indulgent character that defines authentic khoya. The taste is sweet and creamy.
• Effortless & Quick - The entire process demands a mere 15 minutes of your time. No laborious scraping and long hours tethered to the stove.
• Make ahead - You can make and freeze instant khoya for extended periods – a personal favorite strategy of mine for the elaborate preparations ahead of Indian festivals.

Jump to:

• What is Khoya
• Why You should Make Khoya At Home
• Ingredients
• Equipment
• How To Make Instant Khoya (Step Pictures)
• Recipe Tips
• How To Use Instant Khoya
• Instant Khoya Recipe

Ingredients

You just need 3 ingredients for this instant khoya recipe.

• Whole Milk or Half & Half - Use whole milk or half and half for a richer and creamier taste.
• Ghee - we only need a tablespoon for that rich nutty aroma.
• Milk Powder - I use Nido brand milk powder that I purchase from indian grocery stores. Make sure that the milk powder you are using is meant for desserts and isn't non fat milk or skimmed milk powder.

Equipment

You need a wide non stick pan or a kadai for this recipe.

How To Make Instant Khoya (Step Pictures)

1. Measure out the ingredients. Once we start cooking, the process goes by fast. You could either use a greased bowl to set the khoya or I use silicone muffin liners to portion the khoya right when setting it. This way, I can use a small amount if needed.
2. All the cooking will be on low flame. In a non stick pan (I use 8 inch pan), add the milk and ghee. Place on a low and let warm up until ghee melts. You may stir 2-3 times in between.
3. Wait for the milk to come to a slow boil, add the milk powder.
4. Using a soft spatula, mix the milk powder and let cook. Keep stirring in about 2-4 minutes, the mixture will thicken and you will be able to easily able to fold it over itself. Cook for maximum 1-2 minutes more till the mixture appears soft and smooth like when khoya is warmed up.
5. Take off the stove and while still warm, immediately spoon it in the silicone muffin liners. Press down to pack and smoothen the top.
6. Let chill refrigerated for 3-4 hours. Peel off the liners.
7. Un mould and store in the fridge for 5-6 days. Or Freeze for 2 months. Grate, crumble or use instant khoya as needed.

Recipe Tips

• Use whole milk to achieve the best texture and flavor. The higher fat content contributes to the creamy richness of khoya.
• Use a wide, shallow pan for making khoya. This helps you in stirring and also makes sure that nothing burns.
• Cook entirely on low heat else the milk or the milk powder will start scorching.
• Scaling - You could double this recipe if you wish. Use a larger pan in that case.
• Texture Variation - If you want a grainy khoya (danedaar khoya), cook a little longer until the milk & milk powder mixture is granular.
• Flavor Variation: Add a pinch of cardamom powder or saffron strands during cooking for adding flavor to khoya.

How To Use Instant Khoya

Here are a few recipe ideas -

1. Chashni Wali Gujiya
2. Mawa Cake
3. Peda
4. Gajar Halwa
5. Gajar Ladoo
6. Kala Jamun
7. Til Mawa Roll
8. Rose Pistachio Mawa Ladoo
9. Khoya Paneer Kali Mirch
10. Khoya Matar