Instant Khoya Recipe (Easy Homemade Mawa)
Looking for an easy and quick way to make khoya at home? This instant khoya recipe with 2 Ingredients is perfect for making rich and creamy mawa in under 20 minutes with no need to boil milk.
Table of contents
What is Khoya or Mawa
Khoya (also called mawa or khoa) is a thick, rich milk solid made by cooking down milk.It is used as a topping for desserts like gajar ka halwa, zarda, and mutanjan. It also works as a base for sweets such as barfi, peda, gulab jamun, rabri, and kheer.
Khoya adds a creamy texture and rich flavor to sweets. It is hard to find ready-made khoya outside South Asia and is often very expensive. That’s why making instant homemade khoya with just 2 simple ingredients is the best option.
Make khoya at home without boiling milk for hours with this 2 ingredient khoya recipe. It uses desi ghee (clarified butter) and ricotta cheese to make rich, homemade mawa in under 20 minutes. It’s creamy, slightly grainy, and perfect for all your festive sweets.
Even if you’re a beginner, you can make this quick mawa recipe at home without any hassle. Scroll down to learn how to make khoya at home in just 20 minutes.
Why You’ll Love This Homemade Khoya Recipe
- Easy khoya recipe without milk powder
- Takes less than 20 minutes to make
- Needs only 2 ingredients
- Great texture for Pakistani and Indian desserts
- Cheaper and better than store-bought mawa
- Simple enough for beginners to try at home
2 Ingredients to Make Homemade Instant Khoya
How to Use Instant Khoya
You can use khoya (mawa) in many delicious desserts. It adds a rich, creamy texture and authentic flavor to all your favorite desi sweets.
This homemade khoya recipe is perfect as a topping for halwas (like gajar ka halwa, sooji ka halwa), zarda, and mutanjan and sweets like barfi, peda, gulab jamun, kheer, or rabri.
Storage
- Refrigerate: Store the khoya in an airtight container in the fridge. It stays fresh for up to 1 week.
- Freeze: You can freeze khoya for up to 3 months.
When you’re ready to use it, thaw overnight in the refrigerator, then crumble with a fork before using.
Recipe Tips
- You can use butter instead of ghee, but ghee gives a richer flavor.
- Always use a non-stick pan to avoid sticking.
- Cook on medium heat for best results.
- Stir constantly to prevent burning or sticking to the pan.
- This recipe is easy to scale up or down as needed.
- The khoya will firm up after cooling. Before using, crumble it with a fork.
FAQs
Yes, you can use unsalted butter. However, ghee gives a richer and more traditional flavor to the khoya.
You can refrigerate it for up to 1 week or freeze it for up to 3 months in an airtight container.
When it forms a thick mass with no visible liquid and leaves the sides of the pan clean, your khoya is ready.
Yes, use a heavy-bottomed pan but you must stir even more frequently to avoid burning if using a regular pan.
More Irresistible Pakistani Desserts to Try!
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Recipe
Instant Khoya (Mawa) Recipe
Ingredients
- 2 tablespoons desi ghee (clarified butter)
- 500 grams ricotta cheese
Instructions
- Melt the ghee in a pan and add the ricotta cheese. Stir until well combined.
- Cook over medium heat, stirring continuously, until all the liquid evaporates.
- Turn off the heat. Your khoya is now ready.
- Allow it to cool completely, then knead the crumbled khoya into a dough. Use it immediately in your desserts or store it in the fridge or freezer for later use. (The khoya will thicken and harden as it cools. When you’re ready to use it, simply crumble it with a fork.)
- Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- Always cook khoya on medium heat.
- Stir continuously to prevent sticking or burning.
- This recipe can be easily scaled to suit your needs.
