Homemade khoya recipe | How to make khoya, mawa or condensed milk solids

Khoya or 'mawa' can be called condensed milk solids in the English language. It is used as a main ingredient in many traditional dessert recipes such as Gulab Jaman, barfi and sweets in which khoya is added instead of milk such as carrot halwa, pumpkin halwa etc. There are endless uses of khoya in the preparation of sweets and desserts. If you are making sweets at home, making khoya at home is a good option. It is less expensive and has a perfectly rich taste. It can be used in sweets where dry milk is an ingredient.

Ingredients to make khoya

Full cream milk: 1 litre

Butter: 1 tbsp

milk cream: 1 tbsp (optional)

Directions

1. Put butter in a pan on the heat and let it melt. Do not bur
2. 
   
3. Put milk and stir.
4. Let the milk come to a boil and then keep stirring on medium heat. The milk will start thickening.
5. Add milk cream too if desired.
6. Let the milk thicken. keep stirring with short intervals. Do not let milk catch the bottom.
7. After the milk thickens it will take the form of milk solids or khoya.
8. It will start leaving the pot's surface and form into a combined whole.
9. Take it off the heat and let it cool on room temperature. Afterwards, preserve it in a bowl in the refrigerator.

khoya in the making