Malai Khoya Recipe. Extra Rich and Soft. Fudgy Khoya/Mawa. Unsweetened Khoya recipe.

Malai Khoya Recipe. Extra Rich and Soft. Fudgy Khoya/Mawa. Unsweetened Khoya recipe. Khoya is made with full-fat milk is very rich in protein and calcium, soft and fudgy in texture. This milk protein is especially used for preparing sweets and desserts. Prepared by constantly cooking in low flame 🔥 which solidifies the milk to the extent where it can form and holds a shape once set to cold.

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Malai Khoya is prepared using extra cream or malai to make it softer and fudgy. Along with using full-fat milk 🥛 I have added an extra cup of fresh cream to it which gave a great texture and taste to it which I personally like. Especially when you prepare some sweets this could be of great help to make the sweets softer and richer and creamer as well. So let’s quickly check out the recipe with ingredients.

Just with 2 ingredients you can get this amazing Khoya or Mawa at home. It takes a while though to prepare this recipe it’s worth trying it is you are using this for your sweets and desserts. Added to this you may also use this Khoya to prepare curry’s 🍛 and gravy’s at homes, Rich and creamy in texture. Simply delicious.

Find out More in the dairy section. Try out easy sweets and desserts recipe at home during these festive seasons.

Ingredients required to Prepare Malai Khoya are ~

• 5 cups of Full Fat Milk
• 1 cup of fresh cream

Cook Time ~

1 hour and 45 minutes approximately.

Short Summary for the recipe to prepare Malai Khoya or Mawa at home.

Use a thick bottomed pan to prepare Malai khoya to avoid sticking and burning the milk at the bottom of the pan. Pour 5 cups of full-fat milk into the pan and stir frequently. Once the milk gets slightly warmer, add 1 cup of fresh cream which should be at room temperature. Mix the cream into the milk. Continue to cook in low to medium flame.

After some time a thick layer of malai forms on top of the milk. Gently stir the malai back into the milk. The malai dissolves completely. Repeat this process frequently by stirring and cooking. Slowly the milk reduces and a thick rabri consistency forms. At this point continue to cook at the lowest flame until the milk solidifies completely. All the moisture has evaporated and finally a smooth and soft Khoya or Mawa is left into the pan which could be set easily into a mold to form a shape once cold.

Step by Step directions to prepare Malai Khoya recipe given below ~

Use a thick bottomed pan to prepare khoya. Use 5 cups of full-fat milk to prepare. Cook in low to medium flame 🔥 initially, followed by frequent stirring of the milk.

Make sure to use a thick bottomed pan or wok to prepare Khoya or Mawa so that it doesn’t stick to the bottom of the Pan.

Adding Cream ~

Once the milk has slightly warmed up add 1 cup of Fresh Cream (room temperature) into it and stir to mix.

After a while, a thick layer of Malai forms on top of the milk. Stir and mix to dissolve this back into the milk by gently stirring and cooking.

Continue to cook in low to medium flame until the milk solidifies completely and starts holding a shape when set to cold.

Scrape off the milk solids that form on the sides of the pan every time you stir.

As you see that the volume of the milk has reduced to half. Turn the flame to the lowest to avoid sticking or burning at the bottom of the pan.

Thick Rabri consistency reaches.

All the moisture from the milk has evaporated and the milk solidifies almost completely.

It’s now easy to fold with the help of the spatula and feels like a smooth and soft dough.

Transfer the Khoya into a Mold to set ~

Grease a container and transfer the Khoya into it.

Spread Evenly to set.

Refrigerate to set. Take out from the refrigerator and demold.

Scrape from the sides

Demold from the container

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NUTRITION ~

Ingredients added to the list below are included to calculate the Nutritive Value of the recipe Malai Khoya ~