Instant mawa recipe with step-by-step photos and a video. Mawa/Khoya means reduced milk that is used in making many Indian desserts. Instant mawa is made with only 3 ingredients - milk powder, ghee, and milk in just 5 minutes.
Mawa/Khoya is in great demand during festivals. This recipe for making Instant Mawa comes in handy when we want to prepare sweets like Lauki Burfi, Gajar ka Halwa, etc. that require Mawa/Khoya.
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In this recipe post, I am sharing how to make mawa with milk powder. This tastes the same as store-bought mawa (even more delicious than store-bought as it is homemade).
About this recipe
I never purchase mawa/khoya from outside as it can be made at home easily within 5 minutes. Only 3 ingredients are required - milk powder, ghee/clarified butter, and milk.
Just mix them up and cook on low heat. Within 5 minutes homemade Instant mawa is ready. Use it to make any dessert like Lauki Burfi, Gulab Jamun, etc.
The mawa that is made with milk powder is sweet (as the milk powder contains sugar). So when you are using this homemade mawa in any particular recipe make sure you add less sugar while making that recipe.
You may also like these other popular Indian sweet recipes from this website:
How to make Instant Mawa recipe (Step by step photos)
Preparations
- Take a heavy bottom pan. Add 2 teaspoon of melted ghee/clarified butter. Make sure it coats the pan well.
- Add milk and milk powder. Mix it well. Make sure there are no lumps.
Making Instant Mawa/Khoya
- Heat the pan on low heat. Stir continuously.
- The mixture will thicken and start to come together. Switch off the heat. Do not overcook it as it will make the mawa dry.
Tips to make Instant Mawa with Milk Powder
- Always cook it on low heat.
- It is better to use a heavy bottom pan so that milk should not stick to the bottom.
- Stir continuously to avoid milk sticking to the bottom of the pan.
- If you feel that it is sticking to the bottom of the pan then add 1 or 2 teaspoon ghee and cook.
- While mixing milk powder and milk if you get lumps in the mixture then better to strain the mixture and then start cooking it. There should not be any lumps in the mixture.
- You can use it instantly or store it in the refrigerator for about a week.
Storage Suggestions
- Store it within 2 hours of cooking.
- Let it cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator. Stays good for 2 days.
- For longer shelf life, store it in the freezer. Stays good for a month.
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Recipe Card
Instant Mawa Recipe
Ingredients
- 200 gm Milk Powder 1.5 Cup
- 2 tablespoon Ghee/Clarified butter
- ½ cup Milk
Instructions
Preparations to be done:
- Take a heavy bottom pan. Add 2 teaspoon of melted ghee/clarified butter. Make sure it coats the pan well.
- Add milk and milk powder. Mix it well. Make sure there are no lumps.
Making Instant Mawa (Khoya)
- Heat the pan on low heat. Stir continuously.
- The mixture will thicken and start to come together. Switch off the heat. Do not overcook it as it will make the mawa dry.
Video
Notes
- Use fresh milk powder. There are a few chances of forming lumps while mixing it.
- Always cook it on low heat.
- Keep stirring continuously while cooking the mixture.
- If you feel that the mixture is sticking to the bottom of the pan then add more ghee/clarified butter and stir.
- This Instant mawa that is made with milk powder is sweet (as the milk powder contains sugar). So when you are using this homemade mawa in any particular recipe make sure you add less sugar while making that recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pascal
Great article! Thank you 🙂
Evie
Great article! Thank you 🙂