This Instant Mawa Recipe is made with only 3 ingredients - milk powder, ghee, and milk and ready in 5 minutes. No need to buy mawa or khoya from the market, homemade pure mawa or khoya for all your favourite Indian desserts.
Mawa or Khoya means reduced milk that is used in making many Indian desserts. We use mawa or khoya in so many Indian sweets, from lauki burfi to suji ke gulab jamun.
This instant mawa recipe is perfect when mawa is in high demand during festivals. Roast it on low heat until golden, then add boora, and your homemade peda is ready.
This Instant mawa recipe with milk powder is slightly sweet since milk powder already contains some sugar. So, when using this homemade khoya in any recipe, reduce the amount of sugar in that dish.
Other Indian sweet recipes you might like are Besan Ladoo, Besan Burfi, Gajar Ka Halwa in Pressure Cooker, Ghevar, and Konkani Patoli.
Quick Look: Instant Mawa (Khoya) Recipe
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Servings: 1 cup Calories: ~300 kcal per serving (based on nutrition panel)
- Cook Method: Mix milk, milk powder, and ghee → cook on low heat, stirring until thick and smooth.
- Difficulty: Easy
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Disclaimer: AI summaries may contain errors. Please check the original Instant Mawa recipe for accurate steps.
This Instant Mawa Recipe Is So Good!
I love how handy this Instant Mawa (Khoya) recipe is. Whenever I plan to make my favourite Indian sweets like burfi, gulab jamun, or gajar ka halwa, this recipe always comes to the rescue.
I remember the first time I tried it couldn't believe how quick and easy it was. No need to rush to the market for khoya anymore.
Making mawa with milk powder takes just 5 minutes, and the taste? Even better than store-bought because it's fresh, homemade, and tastes delicious.
- Preeti Nayak
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How to make Instant Mawa at Home
Step 1: Take a heavy-bottomed pan. Add 2 teaspoon of melted ghee/clarified butter. Make sure it coats the pan well.
Step 2: Pour in the milk. Slowly add the milk powder, a little at a time.
Step 3: Mix well to combine. Continue adding milk powder in batches, stirring constantly to avoid lumps.
Step 4: The mixture should be smooth and uniform.
Step 5: Keep the pan on low heat and stir continuously. The mixture will start sticking to the sides. Scrape it back in and mix well.
Step 6: Cook until the mixture thickens and comes together as soft mawa. Switch off the heat, immediately remove it to a plate. Do not overcook, or khoya will turn dry.
Recipe Tips
- Always cook it on low heat. It will make the mawa soft.
- It is better to use a heavy-bottomed pan so that milk does 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, better to strain the mixture and then start cooking it. There should not be any lumps in the mixture.
Recipe FAQs
Mawa and khoya are pretty much the same. Both are just milk solids used in Indian sweets. People in North India usually say khoya, while in other parts of India, it is called mawa.
Yes, you can. Traditionally, mawa is made by slowly simmering full-fat milk until it thickens and solidifies, but that can take hours. Using milk powder makes it super quick, and in just 5 minutes, you've got soft, ready-to-use mawa for your sweets.
Fresh homemade mawa stays good for about 3-4 days in the refrigerator in an airtight container. Always keep it covered to prevent it from drying out. You can freeze it for up to a month. Thaw it in the refrigerator before using, and give it a quick stir to bring back its soft, smooth texture.
Recipe Card
Instant Mawa Recipe
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 200 gm milk powder (1.5 cups)
- 1 tablespoon ghee clarified butter
- ½ cup full fat milk
Instructions
- Take a heavy-bottomed pan and add 1 tablespoon of melted ghee/clarified butter. Swirl it around so it coats the pan evenly.1 tablespoon ghee
- Pour in the milk. Slowly add the milk powder, a little at a time, and mix well to combine.½ cup full fat milk, 200 gm milk powder (1.5 cups)
- Continue adding milk powder in batches, stirring constantly to avoid lumps. The mixture should be smooth and uniform.
- Keep the pan on low heat and stir continuously. The mixture will start sticking to the sides scrape it back in and mix well.
- Cook until the mixture thickens and comes together as soft mawa. Switch off the heat, immediately remove it to a plate. Do not overcook, or khoya will turn 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, which 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 🙂