Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • Marathi Recipes
  • My Reminiscence

Khoa/Khoya/Mava recipe | Homemade Khoa recipe| How to make Khoa at home

October 16, 2017 by Smita Singh Leave a Comment

Khoa Mawa Khoya

My better half loves Gulab Jamun, and I can say he is an expert in identifying whether the Jamuns are made with Khoa or from readymade mixes. His organoleptic senses are quite exceptional in terms of desserts.

Khoa Gulab Jamuns, besides being my family’s favorite dessert, are also one of the delicacies offered to Goddess Lakshmi during Lakshmi Pujan in Diwali at my home.  I must admit, it has taken me quite a number of trials to finally perfect the recipe and make them at home. If you haven’t checked the recipe of Gulab Jamuns then you must.

I had always preferred making Gulab Jamun from dairy bought Khoa and never thought of making Khoa from scratch until that day! Last year during Navratri I invited some friends for lunch, and decided to serve Gulab Jamuns for the final course. Unfortunately, due to some unforeseen circumstances, my usual dairy supplier for Khoa had remained closed that day and I had no choice left other than buying it from a replacement vendor.  Despite my best efforts, the Gulab Jamuns failed to attain the ‘oh-so-soft-that-it-melts-in-the-mouth’ texture and I had a practical experience of my project management lessons that I had learnt years ago “change in vendor may cause a risk to your project” and yes it had indeed ruined the final product. My guests were kind enough to recognize my efforts and they uncomplainingly ate the not so soft Gulab Jamuns. The only option that seemed plausible enough was learning to make Khoa at home which would eliminate any such mishaps in future. After several searches on internet, enquiring my aunties, grannies in surrounding, and over friendly talks with dairy owners I finally managed to prepare the Khoa at home. Since then, I have never used store bought Khoa in my desserts like Gulab Jamun, Mawa Cup Cakes and Gajar Ka Halwa.

Last year, when I was pursuing post-graduation in culinary arts, I learnt about milk and milk products and its fat percentage, etc. Scientifically, Milk is a colloid of butterfat globules within a water-based fluid. The average fat content in cow’s and buffalo’s milk are 4 percent and 6 percent respectively. Khoa is obtained by heating milk rapidly, stirring continuously till its moisture content dries up and it is left with milk solid.

Khoa Mawa Khoya

The shelf-life of Khoa is about 2-4 days under ambient conditions and 3 weeks under refrigeration. Always store it below 4 degree centigrade to keep it safe for usage. If it’s not stored properly it permits the bacteria to grow the molds and becomes harmful for consumption. This explains the cases of food poisoning during Diwali that results from consuming bad quality Khoa Mithai. During festivals like Diwali, there are lot of malpractices in production, storing and handling of Khoa, which causes health issues like vomiting and serious digestion problems even leading to hospitalization.

It is hence advised, to make Khoa at home and store it in refrigerator for making sweetmeats (Mithai) during Diwali. I am sharing the recipe of khoa for your Diwali delicacies and wish you all happy, safe and prosperous Diwali!

Save Print
Khoa/Khoya/Mava recipe | Homemade Khoa recipe| How to make Khoa at home

Cook time:  1 hour 15 mins

Total time:  1 hour 15 mins

Serves: 250 grams

Ingredients
  • 1 liter Full Cream Milk
  • A large pan and a Spatula
Instructions
  1. Pour milk in the pan and boil on high heat. As milk begins to boil, reduce the heat and allow it to simmer
  2. You need a great deal of patience for making Khoa. Keep stirring intermittently. Scrape out the deposited fats and solids from the sides and put them back in the milk.
  3. We must boil until it reduces to ⅕th of the total quantity.
  4. As per researchers, a full fat milk of greater than 6% fat content is an ideal choice for making Khoa. Skimmed Milk cannot be used directly for making Khoa.
  5. Milk will be reduced to Rabdi consistency after 55 mins of boiling on medium heat. You can use this reduced milk for Rabdi preparation 🙂
  6. Milk is reduced to Khoa consistency after 1 hour 15 mins. When it longer sticks to bottom of the pan, Khoa is ready. Now, switch off the heat.
  7. Transfer in another plate and allow it to cool down completely. As it cools down, it becomes more firm. You can refrigerate it in an air tight container and use later for your recipes.
  8. With little patience and concentration, we can make Khoa (Mava) at home. We can make recipes like Gulab Jamun and Mava Cup Cakes with homemade Khoa.
3.3.3077

Khoa Mawa Khoya

Click here to watch recipe video

(Visited 1,069 times, 1 visits today)

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Dessert, Diwali recipes, Uttar Pradesh Recipes, Veg Recipes

« Cucumber Raita/ Southekayi Raita/ Kakdi Ka Raita
Suran Ka Salan | Suran (Jimikand) ki Sabzi | Recipe of Elephant foot yam »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • Varsha on Kala Vatana Sambar recipe in Marathi- काळ्या वाटाण्याचे सांबार- Kali Mirch by Smita
  • Nirad Patkhedkar on Dry Lasun Khobra Chutney-Dry Lasun Chutney (Dry Garlic Coconut Chutney)
  • Pranay Singh on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • saindhavi on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • John Mullins on How to Cook Rice in LG Microwave-How to Cook Basmati Rice In The Microwave

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Guest Posts
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Indian Masala
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Know Your Ingredients
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • My Reminiscence
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...