Milk powder based Mawa (Khoya) is very popular for preparing sweets at home. As milk powder based mawa (Khoya) gets ready within 15 minutes, it is also known as instant mawa. Though my first choice is always to prepare through the traditional method by boiling the milk (Khoya/Mawa), it is a time-consuming process. So this recipe of milk powder-based mawa is very helpful if you are planning to prepare Gaajar ka Halwa (Carrot Halwa) or any mawa based sweets this winter season. Try this easy recipe of only three ingredients-based instant mawa/khoya and I am sure you will avoid buying khoya from the market. Moreover, New year celebrations are about to start – so plan some homemade sweet dish based on mawa or khoya!
Milk powder 2 cups
Milk 1 cup
Desi ghee (clarified butter) or unsalted butter 4 tbsp
Take two cups of milk powder in a bowl.
Measure one cup of milk and pour half milk into the bowl of milk powder. Mix it nicely to avoid lumps. It will take the form of a paste.
Now pour the rest of the milk and mix again.
In a heavy-bottomed pan take four tbsp desi ghee and melt it on medium heat.
Once ghee melts, reduce the heat to sim, pour the milk powder and milk mixture in the pan and keep stirring it – otherwise, it will stick to the bottom of the pan immediately.
Keep the heat on sim and continue stirring. Slowly, the liquid will start thickening.
Keep stirring till it becomes thick and starts leaving the sides of the pan. Switch off the heat and shift mawa/khoya in another bowl to use it in any of your sweet preparation or mawa based gravy dishes.
If you want to use it the next day then let mawa cool down completely and keep it in the fridge in a covered box. If you have leftover mawa and no plan of using it in a few days, you can freeze it for around 2 months in an airtight box after wrapping it in 3 to 4 layers of cling film.