How to make Khoya at home ~ Homemade Mawa

I am one of those stubbornly self sufficient people when it comes to cooking. I love making everything from scratch. So, when I needed mawa to make Mawa Cake, instead of saving 2 hours of my life and buying it from the shop, I decided to make it on my own. Making it is so damn easy and involves almost zero labor!



Let me back up a bit. For all you firangs, Mawa or Khoya is a milk cheese widely used in the Indian cuisine for savory as well as sweet dishes. The richness it adds to a dish is simply .. inexpressible! It is a bit similar to ricotta cheese. But we make Khoya / Mawa with whole milk, and not the whey. [Mawa or Mava is pronounced as Maa-vaa; Khoya is pronounced as KhOh-yaa]
Depending on the moisture in the cheese, khoa can be classified into 3 categories –
☼ Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface.
☼ Chickna (“slippery” or “squishy”) khoya has 80% moisture.
☼ For daanedaar, the milk is coagulated with an acid during the simmering; it has a moderate moisture content.
Today, I’ve made Chickna Khoya.. The one with more moisture. You just need a large skillet (preferably non stick), a heat proof ladle to stir and whole milk to make this milk cheese. This is the traditional way of making Mava.

Homemade MAWA Recipe | Make Khoya at home
(Print this recipe)

Total Time: 1-2 hours
Makes: 1 cup (150 grams)

You’ll need
1 liter whole milk (around 33 oz or 1/5th gallon)
a large deep pan (preferably non stick)
A spoon to stir

Method -
Pour the milk into a deep bottomed pan

Let it come to a boil

Reduce the flame to medium or low and continue to heat the milk. Stir occasionally. (every 10 minutes)

This is how the milk looks when it is half reduced –

Three quarters reduced –

Almost done –

Heat & stir until the milk completely thickens and forms the Khoya particles.

Let it cool & use.

Notes -
1) Use whole milk for better cheese.
2) If you are going to closely monitor, then up the flame every now and then for quicker reduction. Mine got done in 1 hour.
3) Depending upon the fat content in the milk, the amount of cheese will differ. For me, 1000 ml of milk gave around 100-150 grams of khoya.

5 thoughts on “How to make Khoya at home ~ Homemade Mawa

  1. My first visit to your blog and i am really impressed by your writing skill as well as your recipes ……….very nice to be here…..
    btw i have added you to my circle

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