Homemade Khoya Recipe | The Base for Gulab Jamun, Halwa & Barfi , Khoya (Mawa) from Scratch

Perfect Khoya (Mawa) Recipe – The Secret to Indian Sweets 👉 Learn how to make rich, authentic Khoya (Mawa) at home using just one ingredient – MILK! This is the foundation for Gulab Jamun, Barfi, Halwa, Pedas, and many more delicious Indian sweets. Follow this easy, traditional method to get pure, creamy, and perfect khoya every time! 📜 Ingredients: • Full-fat milk – 1 liter (fresh cow or buffalo milk gives the best results) 👨‍🍳 Instructions: 1️⃣ Boil the Milk: • Pour 1 liter full-fat milk into a wide, heavy-bottomed pan or kadai. • Bring it to a boil on medium-high heat, stirring occasionally to prevent sticking. 2️⃣ Simmer & Reduce: • Once the milk starts boiling, reduce the heat to low. • Keep stirring frequently to prevent burning. • As milk thickens, scrape the sides and mix the solids back in. 3️⃣ Thickening Stage: • After 30-40 minutes, the milk will start forming a thick paste-like consistency. • Keep stirring continuously as it reduces further. 4️⃣ Final Stage – Perfect Khoya: • After 45-60 minutes, most of the moisture will evaporate. • Once it forms a grainy, dough-like mass, turn off the heat. • Let it cool, and your homemade khoya is ready!