Homemade Khoya

Khoya or Mawa is one of the main ingredients of many Indian Desserts and sweets. It is evaporated milk solids made just from milk boiled in a heavy bottomed vessel on low flame for a long time, till all the water content is evaporated and all that is left are the milk solids.

Making khoya by boiling milk can be a time-consuming process.Moreover, many times we don’t have access to fresh khoya. Also during festivals times, when the demand for Khoya is high many there is a chance that Khoya can be adultered with harmful chemicals not safe for consumption. Quick and easy khoya can be made at home using few ingredients like milk powder, ricotta cheese or condensed milk. It can be used for making desserts like Gulab Jamun, Rabri, Khoya Kachori, Gajar Ka Halwa, Ladoos, Barfi and many more.

Here I am giving 3 easy ways of making Khoya in the microwave, that take only 5-10 minutes. This can be used immediately or can be stored in the refrigerator for a week or in the freezer for about a month.

1st Method: Unsweetened Khoya Using Milk Powder:



Milk Powder—-2 cups

Ghee—1/4 cup

Evaporated Milk/ Full Fat Milk—-150 ml


In a microwave-safe bowl heat milk for a minute, add ghee and mix well and microwave for another 30 seconds.

Add in milk powder and mix well.Set the microwave time for 3-4 mins, and start the microwave. Stop approximately after a minute and stir the mixture, and again restart. At the end of 3mins, all the liquid content will evaporate and the mixture will turn into a crumbly mass.

Mix it nicely and store it in an airtight container.



2nd Method: Using Ricotta Cheese:(Unsweetened Khoya)



Ricotta Cheese— 15 Oz pack(approx. 495gms)

Ghee—1-2 Tbsp


Transfer Ricotta from the pack into a microwave-safe bowl.

Microwave for 2-3 minutes till the water content evaporates.

Add ghee to it and mix well.

Microwave for another 5-6 minutes till it becomes dry and crumbly. Keep pausing in between to stir the mix. Since Ricotta has water content, while microwaving cheese may splatter around, so cover the container with a microwave safe lid which allows steam to escape. Mix well.

Cool completely and store in an airtight container.

Stays good in the refrigerator for 4-5 days and can be frozen for a month. Thaw in the refrigerator a couple of hours before use.

Unsweetened Khoya/ Mawa can be used for making Gulab Jamuns, Gajar Ka Halwa, Instant Rabri, or as a filling for Mawa Kachoris and Gujjiyas for Holi.

3rd Method–Using Condensed Milk–(Sweetened Khoya)


Condensed Milk– 1can( 400g)

Milk Powder—1 cup( 118gms)

Ghee– 1 Tbsp


Take a microwave safe bowl. Add in milk powder in it.

Mix in condensed milk in it.  Add little by little mixing it slowly. When completely mixed, add ghee and mix well.

Microwave for a minute. If you want it drier, microwave for another 30sec or for a minute. The resulting Khoya is soft and sticky. Mix it well and use it or keep in airtight container.


This is sweetened Khoya and is used for making Laddos, Barfi, Pedas.

Make desserts and sweets on festivals or any time of the year, with the fresh homemade khoya/mawa and share your feedback.

Related recipes: Gujjiya for Holi, Thandai Flavored Mini Mawa Bundts with Thandai and Saffron Infused White Chocolate Ganache, Gajar Ka Halwa(Carrot Pudding)

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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