With Holi just round the corner, I thought the recipe for making Mawa or Khoya at home with milk powder would be quite useful.
I used two different methods. The first method was cooking milk powder with butter and milk as described in Nisha Madhulika’s post and the second was to make a dough with milk and milk powder and then steam it. I am describing both methods in this post. Personally, I preferred the Mawa made with the first way because it was richer in taste and texture. The second method resulted in a drier texture but was equally good in taste.
Method 1 to Make Mawa or Khoya with Milk Powder
Quick and Easy Homemade Mawa or Khoya with Milk Powder
- 1 Cup Milk Powder
- 3 tbsp Butter
- 1/2 Cup Milk
- Over medium heat, melt the butter in a pan.
- After the butter has melted, add the milk and mix well.
- Add the milk powder.
- Mix well to ensure there are no lumps.
- Over medium flame, cook the mix till the milk is absorbed and the butter starts to leave the sides.
- Turn off the heat and let the Mawa cool.
- Use a spoon or fork and mix the cooled Mawa till it is crumbly.
Method 2 to Make Mawa or Khoya with Milk Powder
- Milk Powder – 1.5 Cups
- Milk – A little less than 1/4 cup
- Ghee – 1 tsp
- In a large bowl or plate, mix some of the milk and the milk powder.
- Using a spoon, mix well.
- Keep adding a little milk at a time and mix well till it forms a dough.
- Take 1 tsp ghee into the hand.
- Knead the dough into a smooth ball.
- Wrap the dough in a moist cotton cloth and place it in a vessel or a colander.
- Steam for 5 minutes. Ensure that the water does not touch the ball. Do not steam for too long or the Khoya will become dry.
- Let the steamed ball cool.
- Using a spoon or fork, crumble the Mawa.