Instant Khoya in 5 minutes with Milk Powder | Instant Mawa | Khoa recipe

Khoya Is White or Slightly Yellow With a Creamy Texture and Tastes Like a Milk Powder


Instant Khoya is a milk product prepared by thickening milk by continuously boiling it until the milk turns into a semi-solid texture. Khoya is prepared in the Indian subcontinent and is a necessary ingredient of many deserts, sweets and also added in some curries to thicken the curry texture and its richness.

Khoya can be prepared at home and also available in the market. Khoya is white or slightly yellow with a creamy texture and tastes like a milk powder; if added with any essence can change the taste. There are some types of Khoya depending on the moisture content such as Batti, Chikna, Pindi, and Dhap. These various type of Khoya are used to make different types of dishes.

It takes much time to make Khoya from milk by boiling it, but this Khoya recipe is very simple and quick to make. This instant Khoya requires a handful of ingredients which are readily available at household. You can make Khoya at home whenever required for sweet or savory dishes.

Gulabjam, Pedha, Halwa, Barfi, Gujia, Kalakand, Modak are some of the delicious desserts made in Indian subcontinent on any celebration or festivals.  Shahi Paneer, Malai Kofta, Kaju Khoya Curry, Khoya Matar are some of the savory recipes made using Khoya as an ingredient.

Khoya is nothing but the evaporated milk, so it contains all the nutrients present in milk. Khoya is a rich in calcium also contains riboflavin, vitamin B, vitamin D, and vitamin K. Khoya is good for bone health and heart health.

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Let Us Make A List Of Ingredients Required To Make Instant Khoya At Home:

  1. ½ Cup Milk (Dudh)
  2. 3 Tbsp Clarified Butter (Ghee)
  3. 1 Cup Milk Powder


Let Us Get To The Steps Involved To Make Homemade Instant Khoya:

  1. Take a skillet pan and add ½ cup of milk, three tbsp of clarified butter; let the clarified butter melt entirely by stirring it on low flame.
  2. Add one cup of milk powder; mix well on low flame. Remove lumps and keep stirring continuously on low flame.
  3. Slightly increase the flame to low-medium; keep on stirring the mix until the mixture starts to leave the pan surface.
  4. Keeping low-medium flame and continue stirring makes the mixture to start thickening; switch off the stove and keep folding the mixture.
  5. Transfer the perfectly cooked mixture to a plate to cool it down completely. Once the temperature cools down to room temperature, you will get the Khoya with a perfect texture.
  6. You can make many recipes like Pedha, Gulabjam, Malai Kofta, pudding using this instant Khoya made with Milk Powder.


Video Recipe For The Instant Khoya In Five Minutes