Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

How to make Khoya?

Khoya / Khoa / Mawa is nothing but reduced dry milk. It is the key ingredient for the Gulab Jamun which makes the Gulab Jamun very rich. Believe me.. we can find a lot of difference between the ready mix Gulab Jamun and the traditional one. We have to put a little effort for preparing this Khoya but it is worth making like this. Here is the step by step method of making Khoya. In my next recipe, I will make traditional Gulab Jamuns using homemade Khoya.

Time of Preparation : 1 hour 20 minutes
Yield : 1 cup


  • Whole fat milk – 1.5 liters

Method of Preparation:

  1. Boil the milk in medium flame in a non stick pan.
  2. For first few minutes we can boil it in high but we should keep stirring continuously.
  3. When the milk starts to boil reduce the flame to medium and stir continuously.
  4. Stir continuously so that the milk will not get burnt at the bottom of the pan.
  5. The milk will first reduce to half, then it will get thick like honey, then to a thick paste and finally we will get desired consistency.
  6. We will get 1 cup of Khoya.
  7. We can use this Khoya to make Gulab Jamuns or we can enjoy just like that with sugar.

One Comment

  1. I always buy this from outside, but u make this look easy 🙂


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