KHOYA Recipe| MAWA Recipe|Base for a wide variety of Indian Sweets

How to prepare Fresh Khoya/Mawa

Khoya is prepared by simmering full-fat milk in an open pan by the gradual evaporation of its water content which leaves only the milk solids.The preparation process is quite easy as it requires only stirring and heating the milk until it becomes thick.

About Khoya.

Khoa is a dairy product, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan.
A concentration of milk to one-fifth volume is normal in the production of khoa.
Khoa is used as the base for a wide variety of Indian sweets such as Barfi, Halwa, Gulab Jamun, Pedha, Gujia to name a few.

The keeping quality of khoa at room temperature is about 5 days and 10 weeks at the refrigeration temperature. Storage of khoa at low temperature (5-10°C) though enhances the keeping quality, it adversely affects the body and texture and its portability for sweet making.

Alternate names: khoya, koa, kova, maua, khuwa, khava, khuaa, mawa or kurauni.

Sweets