Its a known fact that most of Indian sweets have Mava or Khoya as one of common ingredient. It is also a known fact that making mava from scratch is super tedious task and is most common deterrent for anyone wishing to make sweet at home.
To combat this stressful process of making mava from fresh milk (which requires constant stirring on low heat), I have got two recipes.
One is this one which is using making mawa/ mava using milk powder and second is using ricotta cheese. Over here I will explain how to make mava using milk powder.
If you are one short of time, or live where getting fresh khoya from a sweet shop / halwai is difficult, probably this is best substitute for fresh mava.
Instant Milk powder Khoya | Mava
- 1.5 Cup Full Fat Milk Powder
- 1/2 Cup Full Cream Milk
- 1 Tablespoon Ghee / Clarified Butter
- Heat a nonstick pan over medium heat. Add ghee to it and once it’s warm add milk as well as milk powder to it. Stir continuously to avoid formation of lumps.
- Cook till all the moisture evaporates and it start leaving edges of pan and comes together in the form of a dough. Switch off the heat and your instant khoya is ready to use.
- Always cook it on medium heat only.
- This recipe yields little sweetened khoya similar to the one made with full cream milk, so adjust amount of sugar in your dessert (where you intend to use this mava) accordingly.
- This Mawa / Khoya / Mava holds the shape when its warm, once cold it crumbles. So if you wish to give it any shape, do it while its warm.