Khoa for Indian diwali sweets on a brown plate
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Homemade Mawa

Mawa is also called khoya or khoa. It is made from milk by boiling it (and continue stirring it so that it doesn't stick) until it becomes a thick paste. It is not condensed milk as it is not a uniform thick fluid but a paste with lots of soft granules.
Course basic
Cuisine Indian
Keyword Homemade Khoa, khoya, Mawa
Prep Time 1 minute
Cook Time 4 hours
Total Time 4 hours 1 minute
Servings 750 grams
Calories 4kcal
Author Dhwani


  • 1 gallon Whole milk/full fat milk 3.75 liters


  • Heat the milk in a heavy bottom nonstick pan on a high to medium heat. Stir occasionally and make sure that the milk doesn't stick to the bottom. (I have started the process at 3:15 pm).
  • Once it comes to a boil (after around 20 minutes), slow the flame to medium to low heat. Let it boil, stirring occasionally.
  • After 2 hours (at 5:15 pthe milk will reduce in half.
  • Let the milk reduce.
  • When it gets little thickened (at 6 pm reduce the flame over low to medium heat and stir continuously.
  • Stir until the milk becomes little bit solid like very soft dough.
  • And it is ready. (around 6:55pm).
  • The whole process took 3 hours and 40 minutes for one gallon of milk.
  • Transfer this into a bowl and let it cool down.
  • Your Mawa/Khoya is ready. Store it in an airtight container and refrigerate it.


  • Use heavy bottom pan only.
  • The preparation time may vary from stove to stove.
  • Keep an eye on it. Make sure the milk doesn't stick to the bottom.
  • Mawa stays fresh up to a week in the refrigerator and few months in the freezer.
  • This post is updated, originally published in 2014.


Serving: 1gram | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 9mg | Sugar: 1g | Vitamin A: 11IU | Calcium: 8mg | Iron: 1mg