Recipe Blog: How to Make Milk Khova at Home

Milk Khova, also known as Mawa, is a rich, creamy milk solid that forms the base of many Indian sweets like Gulab Jamun, Peda, and Barfi. Traditionally made by slowly simmering full-fat milk until all the moisture evaporates, Khova adds a dense texture and intense milk flavor to desserts. Though it requires patience, making it at home ensures purity, taste, and freshness.
Here's a simple and authentic method to prepare milk khova at home.

Ingredients:

● 1 litre full-fat milk (preferably fresh cow or buffalo milk)


Method:
1. Choose the right vessel
Use a heavy-bottomed pan or non-stick kadai to avoid burning. Khova requires long simmering, so a thick pan is crucial for even heat distribution.
2. Bring the milk to a boil
Pour the milk into the pan and place it on medium heat. Stir occasionally to prevent sticking or scalding at the bottom.
3. Simmer and stir
Once the milk comes to a boil, lower the heat and let it simmer. Stir frequently using a flat spatula or ladle, scraping down the sides of the pan where the cream settles. As the milk reduces, increase the frequency of stirring to prevent burning.
4. Watch for texture change
After 45 minutes to 1 hour, the milk will thicken considerably. Continue stirring until it turns into a semi-solid mass. At this point, it should be moist but not watery.
5. Cool and store
Once the mixture reaches a grainy and thick consistency, turn off the flame. Allow it to cool. You can store the khova in an airtight container in the refrigerator for up to 4-5 days.

Tips for Best Results:
● Always use full-fat milk for a rich and creamy khova.

● Stir patiently and regularly, especially as the milk starts thickening.

● Do not rush the process by using high heat – this can cause burning.

● You can prepare a large batch and freeze it for longer shelf life.


Quick Alternative (Instant Khova):
If you're short on time, mix 1 cup of milk powder with ½ cup of full-cream milk and 2 tablespoons of ghee. Heat in a pan, stirring continuously until the mixture thickens and leaves the sides. This version is quicker but doesn't match the depth of flavor of traditionally simmered khova.

Conclusion:
Making khova at home may take time, but the result is a wholesome, preservative-free base for your favorite sweets. Whether you’re preparing festive treats or daily desserts, homemade milk khova brings authentic taste and satisfaction straight from your kitchen.