How to Make Khoya from Milk Powder

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Have you got a sweet tooth like me? Desi sweets entice me and are always the reason for a cheat day when I see one.

I mean, who can resist sweets after all?! For me, they are a must after lunch or dinner. Just a small bite is enough to satiate those unruly cravings.

But did you know all desi sweets, called “mithai,” have one core ingredient?

Khoya—also referred to as Mawa—is the fundamental element in numerous South Asian mithai, including gulab jamun, barfi, kalakand, rabri, and kulfi.

But this doesn’t limit its use!

Khoya is great for more than just mithai; it can also give cakes a soft, fluffy middle and cookies a caramelised, freshly baked flavour!

Additionally, as a dairy product, Khoya is beneficial for bones because it is an excellent source of calcium, vitamin K, and vitamin D—three elements necessary for healthy bones.

However, its use should be limited since it is high in fat content.

Let’s indulge in the sweetness and learn how to make Khoya from scratch – by just using milk powder!

Sweet Tooth Paradise: What is Khoya?

My early years were defined by that flavour—sweet, milky, and slightly spiced with cardamom. I saw my mother constantly stirring the milk to make Khoya. The sweet, dull smell would linger in the kitchen whenever she made it.

Khoya, in simple, is a type of reduced whole milk to solids.

The residual portion of milk has been reduced and heated until the majority of the moisture has evaporated and the milk has become semi-solid. Resembling a pale-yellow dough ball.

Since Khoya is naturally sweet, a small amount of sugar enhances its flavour. Therefore, it is an essential component in many South Asian desserts.

There are two methods to prepare this fundamental delicacy.

Soft/chikna Khoya
Hard Khoya

Pro Tip: While hard khoya can be used to produce all kinds of sweets excluding gulab jamun and peda, soft/chikna khoya can be used for making all kinds of sweets, including barfi, gulab jamun, laddu, gujiya, peda, and halwa.

Khoya, Milk Powder & Its Magic

Every time I make Khoya, I think of how my mother would shed her blood, sweat, and tears – only literally – for hours over a stove on high heat, constantly stirring, trying to prevent the milk from burning.

But this shortcut has made life much easier. Just by using milk powder, you can learn how to make Khoya that does not lack authenticity and stays true to its taste.

In essence, milk powder is a very strong reduction of milk that removes all of the liquid. To lower the boiling point, low pressure is used in the making of milk powder. This allows the liquid to be fully boiled without burning or browning the milk.

What’s better than having the same nostalgic traditional taste – only under 10 minutes?

How to Make Khoya with Only 4 Ingredients

Ingredients:

Butter – 2 tbsp
Cream – 2 tbsp
Fresh Whole Milk – ½ cup
Dry Milk Powder – 200 grams

Instructions:

In a pan, melt the butter at low flame
Turn off the flame and add cream. Mix well until combined.
Turn the heat back on and add fresh milk. Mix well.
Incorporate the dry milk powder gradually while mixing.
Keep cooking on low flame until the mixture stops sticking to the pan and separates from it. It should form a soft doughy texture. This takes approximately 10-15 minutes.
At any point, do not leave the Khoya unattended (I could hear my mother, don’t you dare go anywhere, stir, stir, and stir).
Store or use as per need.

Another Pro Tip: You have complete control over the consistency of your Khoya by simply adjusting the cooking time. If you are aiming for a soft and wet Khoya, simply cook it for a shorter time!

You can also use evaporated milk instead of fresh milk for a richer, caramelised taste.