By Aditi Saraswat
October 19, 2025
Making mawa at home is easier than it seems to be and also guarantees freshness in your sweets. By using full-fat milk and a little patience, you can make rich, creamy khoya at home, perfect for Diwali treats.
1 L Full-fat milk 1 tsp Unsalted butter (optional for richness)
Pour 1 litre of full-fat milk into a heavy-bottomed pan. Bring it to a boil on medium flame, while stirring occasionally so that it does not stick to the bottom.
Once the milk is boiled, lower the flame and let the milk gently boil while stirring it frequently. The consistency will gradually reduce and thicken.
As the quantity of milk reduces, a layer of cream will form. You can skim it off to use in another recipe or keep it back to get richer mawa.
Stir it continuously to avoid any lumps and burning. The milk will thicken to a grainy consistency resembling the moist breadcrumbs.
Add 1 tsp of unsalted butter to improve its flavour and texture. Stir it well to blend, giving mawa a soft, melt-in-mouth texture.
Once it gets thickened and no liquid remains, transfer the prepared mawa to a plate. Once it cools completely, use it in sweets or store it in an airtight container for up to a week.