Homemade Khoya/ Mawa (Quick & easy recipe)

khoya 2

Khoya or dried whole milk/ thickened milk is often used in Indian sweets. This is a quick recipe for making khoya buy if you have time you can always go for the traditional way of making khoya which done by boiling milk for a long time.

In India you get khoya very easily but people who are living outside India may find it hard to get it. This khoya is good for 3-4 days in a refrigerator.



11/2 cup full fat milk powder

1/2 tbsp ghee or clarified butter

1/4 cup milk


Take milk powder in a bowl.

Heat milk and ghee in a pan. Heat the mixture just till it comes to a boil.

Add this to milk powder. Mix it well.

It will look like crumbled khoya, if it looks dry to you add very little milk to get the right consistency.


You can use this crumbled khoya for halwa and other sweets.

However you can shape it while it is warm. As it cools it will hold that shape and it will harden.

After that you can grate it or crumble it if needed.

Note:- It can be refrigerated up to 3-4 days. Or you can freeze it for a month.

khoya 1

5 thoughts on “Homemade Khoya/ Mawa (Quick & easy recipe)

  1. Simple and delicious… you may top it with roasted almond slivers, or run dried figs through a blender and mix well with your khoya for some delish alternatives.

    I like your step by step illustrations 🙂

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