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Easy Khoya/ Mawa Recipe Version 1 How to Make Semi-Solid Thickened Milk

User Rating 4 Star Rating (1 Review)


Miansari66/Wikimedia Commons
I discovered this recipe by logic! It was a result of making my Quick and Easy Milk Barfi over and over again. The light bulb just came on one day... in making that barfi, I was thickening the milk to a point where all that was left was the milk solids. That is exactly what Khoya/Mawa is - milk solids!! Anyway enough about my Eureka moments. Here's how you can make Khoya/Mawa super easily in your home. Imagine all you can do with it!


  • 3 cups whole milk powder/ full cream milk powder/ full fat milk powder
  • 300 ml thickened/ double/ thick/ heavy cream
  • 1 can evaporated milk (375 ml)


  • Put all three ingredients in a large microwave safe bowl. Whisk till smooth and creamy.
  • Cook on High in a microwave for 6 minutes. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up.
  • Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking).
  • Put the dish back in the microwave and set again on High for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up, let the dish rest for 10-15 minutes.
  • The Khoya is now ready and can be used as required!

Important: This time and High setting suggestion is for a 900-watt microwave. Please adjust timing and setting to suit the wattage of your microwave.

User Reviews

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 4 out of 5
Easy khoya (Mawa), Member K.Boy

This is definately easier recipe than evaporating Whole Milk which is laborious. But I have used Ricotta Cheese, easily available in US supermarkets. This makes still easier for Mawa(Khoya) when I read about many Gajar-Halwa recipes. Would You Recommend This to Others? Yes

13 out of 16 people found this helpful.

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