How to make Mava recipe / Mawa recipe /Khoya recipe / Khoa recipe / Homemade mava recipe / Traditional mava recipe / how to make Khava 

Khoya / Mawa recipe

Khoya or Mawa is a dairy product, originating from the Indian subcontinent and widely used in the cuisine of the Indian subcontinent (India, Nepal, Bangladesh, Pakistan). It is made of dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheese such as ricotta. Mawa is also known as Khoya, Koa, Kova, Maua, Khuwa, Khuaa, Mava or Kurani
       A concentration of milk to one - fifth volume is normal in the production of Mawa. khoya is used as the base for a wide variety of Indian sweets and some savory dishes. Mawa is made from both cow and water buffalo milk. Khoa is made by simmering full-fat milk in a large shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only milk solids. Another quick way of making khoya is to Add full-fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may however not have the same characteristics as traditionally made khoya. Mawa is classified into different types based on moisture content.
Batti Mawa/ khoya- Batti Mawa has 20% moisture by weight and is the hardest form of khoya. It can be grated like cheese. batti khoya can be stored in the refrigerator for a longer period of time. This kind of khoya used to make burfis, laddu, Peda, and other sweets.
Chikna khoa - Chikna also known as daab ka khoa has 50% moisture content, a less dried version is used to prepare Gulab jamun, pantua, and gajar ka halwa.
Danedaar Mawa - Danedaar khoya is a grainy variety of khoya. The milk is coagulated with acid (Alum or tartaric acid) during the simmering, it has a moderate moisture content. it is used for making kalakand, burfi, and other sweets.
Here I am sharing not a recipe but how to make Mawa or khoya with the traditional method, as it is base for many sweet dishes. It's a time-consuming process but during festival season sometimes you get adulterated khoya, it's hard to get fresh and good quality khoya, or maybe you are living in a place where you can't get fresh Mawa. So I prefer to make it at home. I have made all most all kind of Mawa sweets with my homemade mawa like gulab jamun, kala jamun, burfi, gujhiya, peda, and everything comes out perfect. Homemade khoya is 100 times better from store-bought one, as it is loaded with all the richness and goodness of milk with no added additives or preservatives.

Khoya / Mawa recipe

Cooking Time: 1.5 hours
Cuisine: Indian subcontinent
Yield: About 250 grams
Author: Anishwarita

Ingredients
Full fat Milk 1 liter or 5 cups 

Method
In a heavy bottom pan or karhai heat the milk on medium heat.
After the first boil, let it simmer on medium-low heat.
Keep stirring after every 2-3 minutes.
Continue to simmer and stir.
Scrap the milk solids from the sides of the pan and add to the milk.
After 40-45 minutes the milk will reduce up to half.
After 1 hour reduced the flame to low and keep stirring, as the bottom can get browned or burnt easily.

After few more minutes, its consistency will be like a thick rabari.

Bubbles bursting in condensed milk. it shows the presence of moisture in reduced milk.

Stir and continue to simmer till no bubbles in milk solids. 
After 2 minutes now you can see no bubbles are bursting in the reduced milk, turn off the heat. 
Collect the prepared khoya in a bowl or plate, scrape the sides of the pan and add to khoya. 

Let it cool on room temperature, keep it covered as it cools it will thicken and can get harden. Once cools completely you can store the khoya in an airtight container in refrigerator up to 3-4 days.

Recipe with stepwise photos

In a heavy bottom pan or karhai heat the milk on medium heat.

After the first boil, let it simmer on medium-low heat.

Keep stirring after every 2-3 minutes.

Stir and continue to simmer.

Scrap the milk solids from the sides of the pan and add to the milk.

After 40-45 minutes milk reduced up to half.

After 1 hour reduced the flame to low and keep stirring, as the bottom can get browned or burnt easily.

Now its consistency is like thick rabari. 

Bubbles bursting in condensed milk. it shows the presence of moisture in reduced milk.

Stir and continue to simmer till no bubbles in milk solids.

After 2 minutes now you can see no bubbles are bursting in the reduced milk, turn off the heat.

Collect the prepared khoya in a bowl or plate, scrape the sides of the pan and add to khoya.

Mawa / Khoya recipe

Let it cool on room temperature, keep it covered as it cools it will thicken and can get harden. Once cools completely you can store the khoya in an airtight container in refrigerator up to 3-4 days.