Mawa Khoya at Home with Milk Recipe: Perfect for Celebrating Janmashtami

Celebrating the sacred and pious festival of Janmashtami requires nothing but the sweetest of treats to offer to the almighty. And what better way to do so than with a traditional Indian sweet? According to famous Indian chef Tarla Dalal, a mithai made with halwai-style khoya or mawa is the epitome of perfection. Its rich, milky flavour and creamy, yet coarse texture are irresistible, and with our simple recipe, you can recreate this magic in your kitchen.

How to Make Mawa Khoya Recipe

Mawa khoya is the secret ingredient that gives Indian sweets their signature flavour and texture.

1. Pour 6 cups of full-fat milk into a deep, non-stick pan. Bring it to a boil over high heat, stirring occasionally. This initial step should take about 4-5 minutes.
2. Once boiling, lower the flame to medium. Continue cooking until the milk reduces to about 3/4 of its original volume. Stir regularly and scrape the sides of the pan to prevent burning.
3. After about 20 minutes, the milk will have reduced by half. In another 10 minutes, it will reach a consistency similar to rabadi, thick and creamy.
4. Continue cooking on medium heat for an additional 7 minutes. During this crucial stage, constant stirring and scraping are essential.
5. The mawa is nearly ready when you notice fewer bubbles and the mixture begins to leave the sides of the pan. This typically occurs after about 6-7 minutes of the final cooking stage.
6. Remove from heat and allow the mawa to cool. As it cools, it will thicken further, reaching the perfect consistency for use in your favourite sweets.

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