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Homemade Mawa (Dry Milk)

November 12, 2015

Khoya is an ingredient used in South Asian desserts. It is essentially dry milk. It's made by cooking down milk until it has completely dried out, losing all of its moisture. Pretty much the cousin of ricotta cheese but much more dry and dense, hence the comparison to dry milk.

 Once made, it can be added to any dessert to enhance creaminess and texture. It takes a bit of patience and time for the milk to cook down, but once it does you will feel the reward and difference in your desserts to come.

All you need is half a gallon of full fat milk. I'm using whole cream top milk but you can make due with just your good ol' Vitamin D milk.
 


You want to use a heavy bottom large pan to have enough room to stir and cook the milk down. Also keep in mind that this recipe takes anywhere from one to two hours, and requires stirring every 2 to 3 minutes. This is so you don't have any burned milk at the bottom...that could ruin all your hard work of reducing the milk. 

Bring the milk to a boil and keep it simmering and stirring until it reduces and turns into a thick paste. As it starts to thicken, you will notice it clumping into a ball and pulling away from the edges of the pan.

 

 I made mine during dinner time. This is because I was already in the kitchen and feeding the kids. I had it down to two bites each for the kids, while they took water breaks I took a stir break. Lol
 

 

I know you're probably like, this girl is nuts!!! But trust me when I say your South Asian desserts will be out of this world! Think of all the Gulab Jamuns, barfi, and halwa you can make?!

And the best part?! It freezes well!

Once you're done making it, let it cool completely then just wrap it in some clear wrap then in an airtight container, and it will last up to 3 months. When you are ready to use it again, just grate it and add as needed.

Half a gallon of milk will make you about a cup of Khoya in about an hour to hour and a half. Happy stirring! :)

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