Instant Khoya, mawa recipe | how to make instant mawa at home | instant khoya from milk powder with step wise pictorial and video method.

Instant Khoya, mawa recipe provides a quick khoya in less than 5 minutes, as the title of the post suggests.

Khoya, also called as mawa is a product which you can call oxygen to many of the indian sweets/meethaies. Indian sweets are endless in number and about 85 to 90% of them call for khoya. Most of the barfis, gulab jamuns & ladoo ask for khoya.

What to say of sweets, even few savoury dishes are also made of khoya like khoya paneer, khoya matar makhana, khoya matar & many more.

Khoya is of two types and is also made using two ways. One is the time consuming and call for about 1 hour or more in which you need to cook the milk on low flame until all moisture evaporates and you are left with only milk solid called khoya or mawa. On the other hand, second one is instant & gets ready in less than 5 minutes, which we are going to make in the present post.

Likewise khoya is of 2 types. One is hard & second is soft, which is also named as chikna khoya.

A sweet like gulab jamun is made with soft khoya whereas gujia is made with soft mawa. Also there are many more recipes which do not demand a particular type of khoya and you can use any khoya available with you.

There’s not much difference between the making of instant hard khoya and soft khoya, except the quantity of milk and ghee used.

In this blog you will find number of recipes made using leftover desi ghee residue. Those are the recipes which can be made using khoya/mawa. To see all such recipes, click here.

For sweets/meethais recipes, click here

Step wise pictorial recipe of Instant Khoya, mawa recipe

1. Take milk powder in a bowl and keep aside.
2. Heat milk in a pan and add desi ghee in it. Use the quantity of milk & ghee as per your need of khoya. (Refer to list of ingredients below in the recipe card).
3. Let ghee melts & milk begin to boil.
4. Immediately pour this hot milk ghee mixture into milk powder and mix well.
5. Let turn completely cool.

Your khoya, mawa is ready.