Instant mawa recipe – one of the quickest and easiest method to make khoya is with milk powder. Its very quick, instant and takes less than 5 minutes to prepare .

Making mawa with traditional method is little time consuming where the milk is simmered until thick and reduces to solid. But for those who are running short of time, can now make mawa using milk powder too. Mawa can also be prepared with milk powder.

This instant mawa or khoya made from milk powder can be used in making many sweet dishes like peda, burfi, ladoos, ghujiya, mohanthal, gajar ka halwa, dhudhi ka halwa and many more. It also can be used in making curries such as khoya kaju. You can crumble it or grate it as per the requirement of the recipe. This mawa/khoya can be refrigerated and used for 8-10 days.

Handy Tips:

• Cream is added for extra rich and creamy texture, you can make this without cream also.
• Never cook it on high flame, else it might burn.
• Keep stirring it continuously, especially when it begins to thicken and form into a ball like structure, else it might burn.

Print Recipe

Homemade Khoya/Mawa | Instant Khoya

Instant khoya recipe or mawa recipe This can be the BEST khoya substitute. It is made from full-fat milk powder.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Dessert

Cuisine: Indian

Keyword: homemade khoya, homemade mawa, instant khoya, instant mawa, khoya with milk powder, mawa with milk powder

Author: Bhawna Maharshi

Ingredients

• 1 Cup Milk Powder
• 1/2 Cup Milk
• 1/4 Cup Cream
• 2 tbsp Desi Ghee

Instructions

• In a heavy bottom pan over medium heat add ghee and let it melt completely.
  
  
• Add Cream and cook till they are mixed properly.
• Now add room temperature or hot milk.
  
  
• Further add milk powder and keep stirring it continuously. They should not form any lumps.
  
  
• The khoya mixture will begin to thicken . After 3-4 minutes, it will separate from the pan. Cook for another minute while stirring it continuously.
  
  
• Its ready once it forms a ball like structure switch off the flame.
  
  
• You can shape it however you like while it is warm. As it cools it will hold that shape and it will harden.
  
  
• After that you can grate it or crumble it as needed.
  
  

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens