Homemade khoya or mawa made with milk powder makes the perfect khoya substitute! You just need 3 ingredients and 5 minutes to make this instant recipe. Use in an array of Indian sweets or curries.
Mawa is easy and quick to make using milk powder, ricotta cheese or condensed milk at home. It is a great alternative to buying mawa from the store.
In this recipe, I have made mawa with just 3 ingredients – milk powder, ghee and milk. It takes just a couple of minutes and fresh khoya is ready to use in your favourite Indian recipes. It makes chikna khoya or sticky khoya which is more smooth in texture.
You can also follow this homemade mawa with ricotta cheese recipe too.
What is mawa/khoya?
Mawa, also known as khoya, is a crucial ingredient in various Indian desserts, imparting a rich and creamy texture to sweet dishes.
It is essentially milk solids obtained by slowly evaporating moisture from full-fat milk over low heat.
Traditionally, mawa is made by simmering whole milk in an open iron pan, reducing it until only the milk solids remain. The process requires patience and constant stirring to prevent burning.
To make mawa at home, you can start by heating full-fat milk in a heavy-bottomed pan until it thickens, then adding a tablespoon of ghee and lemon juice to aid the separation of milk solids. Stir the mixture continuously until it reaches a dough-like consistency.
This homemade mawa can be used in a variety of Indian sweets like gulab jamun , gajar ka halwa , and mawa cake.
There are different types of khoya, such as batti khoya (hard khoya), chikna mawa, daanedar khoya, and hariyali khoya (soft khoya), each offering a unique texture. Daanedar khoya works well in making barfi due to its grainy texture.
If you prefer not to make mawa at home, it is available in Indian grocery stores, or you can explore substitutes like unsalted ricotta cheese.
The versatility of mawa extends to both sweet and savory dishes, making it an indispensable element in Indian cuisine.
Instant Mawa with milk powder Ingredients
Milk Powder – use full cream milk powder. It is available in south Asian and major grocery stores.
Ghee – I use desi ghee . Feel free to use unsalted butter.
Milk – full fat dairy milk gives the creamiest results but I often make mawa with semi skimmed or even skimmed milk
How to make homemade khoya with milk powder
Heat a heavy based pan on low heat and add the ghee.
Once the ghee is warm, tip in the milk powder and mix well.
Keeping the heat low, continuously stir the milk powder until it is roasted – approximately 2-3 minutes. The milk powder should not change in colour.
Add in the milk and cook until the mixture thickens to form a mass. It will be sticky and glistening with ghee.
Remove the from the heat or take the mawa out of the pan to prevent it cooking further.
Use directly in recipes or allow to cool completely before storing away.
Homemade khoya storage
Storing homemade mawa properly is essential to maintain its freshness and quality.
Refrigeration
- Allow the freshly made mawa to cool completely at room temperature before attempting to store it.
- Transfer the cooled mawa into an airtight container. Store the airtight container of mawa in the refrigerator. Mawa contains high-fat content, and refrigeration helps to prevent it from turning rancid or developing off-flavors. Properly stored, mawa can last for a few weeks in the refrigerator.
- Mawa easily absorbs odors from the refrigerator, so try to store it away from strong-smelling items. You can use a sealed plastic bag or wrap the mawa in parchment paper before placing it in the container to provide an extra layer of protection.
Freezing:
- If you want to extend the shelf life of your homemade mawa, you can freeze it. Wrap the mawa tightly in plastic wrap or aluminium foil, then place it in a zip-top freezer bag. Frozen mawa can last for a few months. If you’ve made a large batch, consider dividing the mawa into smaller portions. This makes it easier to use only what you need without exposing the entire batch.
- When ready to use, allow to thaw in the fridge or at room temperature.
Recipes using Mawa/Khoya
Kesar Mawa Penda
Microwave Mawa Peda
Mohanthal
Khoya Kaju
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Khoya recipe with milk powder
Equipment
- 1 pan
Ingredients
- 5 cup milk powder full-fat or full cream
- 2 tablespoon ghee
- ⅓ cup milk
Instructions
- Heat a heavy based pan on low heat and add the ghee.
- Once the ghee is warm, tip in the milk powder and mix well.
- Keeping the heat low, continuously stir the milk powder until it is roasted – approximately 2-3 minutes. The milk powder should not change in colour.
- Add in the milk and cook until the mixture thickens to form a mass. It will be sticky and glistening with ghee.
- Remove the from the heat or take the mawa out of the pan to prevent it cooking further.
- Use directly in recipes or allow to cool completely before storing away.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 1st of October 2015 but I have updated the post since with helpful content. The recipe remains the same.
Khoya recipe with milk powder
Equipment
- 1 pan
Ingredients
- 5 cup milk powder full-fat or full cream
- 2 tablespoon ghee
- ⅓ cup milk
Instructions
- Heat a heavy based pan on low heat and add the ghee.
- Once the ghee is warm, tip in the milk powder and mix well.
- Keeping the heat low, continuously stir the milk powder until it is roasted - approximately 2-3 minutes. The milk powder should not change in colour.
- Add in the milk and cook until the mixture thickens to form a mass. It will be sticky and glistening with ghee.
- Remove the from the heat or take the mawa out of the pan to prevent it cooking further.
- Use directly in recipes or allow to cool completely before storing away.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make perfect Mawa Gujiya or Mawa Ghughra at home for Holi, Diwali or other special occasions. This Indian sweet is made with a pastry filled with milk solids, coconut, nuts and raisins.
I use homemade mawa with milk powder .
- Mawa Gujiya Ingredients
- Equipment
- How to make Mawa Ghughra Dough
- How to make Mawa Gujiya stuffing
- How to shape the mawa gujiya
- Frying the gujiya
- Air Fryer Gujia
- Baked Gujiya
- Serving suggestion
- Storage
- Other Indian Sweets for Diwali and Holi Festival
Mawa Gujiya is a popular Indian sweet, particularly during festivals like Holi and Diwali . These deep-fried pastry pockets are filled with a mixture of mawa (khoya), nuts, and sugar, creating a delicious and indulgent treat with a rich filling.
In Gujarat, they are known as ghughra and Karanji in Maharashtra.
You can also make gujiya using semolina instead of mawa – also known as Rava or Sooji Gujiya . This recipe is more budget-friendly.
Some gujiya are finished by dunking in a sugar syrup called chashni wali gujiya. These gujia are popular in North India. In Tamil Nadu, a state in south India, they are called Suryakala Chandrakala sweet and are made round.
Mawa Gujiya Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Pastry for Gujia
plain all purpose flour or maida – you can also use whole wheat flour but the flavours will not be as good and the pastry colour will become dark.
melted ghee.
water to bind the dough.
Mawa filling
Mawa/Khoya – store bought or homemade, both works fine.
Desiccated coconut
Ghee
Finely chopped nuts like cashews, almonds and pistachios lightly roasted – keep any leftover to make Badam Milk or Milk Masala .
Sultanas (golden/yellow raisins)
Charoli known as Chironji available in Indian grocery stores or online.
White poppy seeds (khus Khus)
Cardamom powder
Nutmeg powder
Caster sugar aka powdered sugar. In Gujarati known as Booru Khand, Bora or Tagar in Hindi.
Saffron strands
Oil to deep fry such as sunflower or vegetable oil.
Optional garnishes – edible silver leaf, rose petals and crushed pistachios.
Equipment
Frying pan/Kadai
Oven or Air Fryer for no fry Gujiya recipe
How to make Mawa Ghughra Dough
In a big bowl sift the flour, add melted ghee and rub it together with your fingers.
Now gradually add water until flour comes together and knead the dough. The dough should be stiff and tight like poori dough. Cover with a clean kitchen towel whilst you set aside.
How to make Mawa Gujiya stuffing
Heat a heavy based kadai, add the mawa and loosen it then add in the desiccated coconut
Make sure mawa doesn’t stick to the bottom of the pan.
You will see ghee separating around the pan.
Turn off the heat and remove the kadai from the heat.
Add in the nuts, cardamom and nutmeg powder, raisins, poppy seeds and charoli. Mix well.
Once this mixture cools down, add sugar and saffron, combine well.
You can even store this gujia sweet filling in the fridge for day or two if needed.
To make ghughra , divide pastry dough into equal portions, but still keep them covered with a cloth as you work to prevent drying out.
Roll each portion into ball and roll out to a 6-7 cm circle using a rolling pin. You can use a cookie cutter to make them more equal in size.
How to shape the mawa gujiya
Place a small amount of filling on one half of the rolled circle (make sure to not over fill) and fold over the other half to make a crescent shape.
Crimp the edge so that the filling can not spill out when frying.
Alternatively you can use Ghughra mold but I find it much easier just to use my hands or a pastry cutting wheel.
Make sure Ghughra are sealed properly and completely so that no filling ooze out while frying. Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.
Frying the gujiya
Heat oil in a kadai on a low heat. If oil is too hot gujia will brown quickly and won’t cook inside.
Gently slip 2-3 Ghughra in hot oil, and fry them for 6-7 minutes low to medium heat until dough cooks properly, turns light golden. Do not be tempted to turn up the heat too high.
Fry in batches so to not overcrowd the kadai and allow the gujia to cook well.
Remove and let it cool completely.
I have dusted little crushed pistachio and applied edible silver foil (varq) ( Optional )
Air Fryer Gujia
Air Frying is definitely an option if you do not want to deep-fry. The results will not be exact, but similar in taste and texture.
First, make gujiya as usual.
Preheat the air fryer 170C for 5 minutes.
Brush the dough with oil generously.
Place in the air fryer basket in a single layer and air fry for 8-10 minutes for very light golden colour, for deep golden brown air fry for 12-15 minutes.
Half way through, turn around to cook well on all sides.
Baked Gujiya
Preheat the oven to 180C/360F.
Place the gujiya on a baking tray
Bake for 15-20 or until the pastry is just golden.
Serving suggestion
They’re perfect as part of a Diwali menu or Diwali Sweets and Snacks thali.
Serve with any hot beverages but I love it with unlimited spiced masala chai or karak chai .
Some places in In North India, Gujiya are served with Rabdi as well.
Storage
Store mawa gujiya once cooled in an airtight container and keep at room temperature. Not suitable for freezing.
Other Indian Sweets for Diwali and Holi Festival
Instant Kalakand
Gulab Jamun with Khoya
Rice Kheer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mawa Gujiya Recipe (Ghughra)
Equipment
- Frying pan or Kadai
- Air fryer or oven
Ingredients
Pastry for Gujia
- 1 cup Plain flour all purpose flour or maida
- ⅛ cup Ghee. melted
- Water to bind the dough.
Mawa filling
- ½ cup Mawa/Khoya – store bought or homemade
- 3 tablespoon Desiccated coconut
- 1 teaspoon Ghee
- 3 tablsespoon Nuts cashews, almonds and pistachios lightly roasted and chopped
- 1 tablespoon Sultanas yellow raisins
- 1 teaspoon Charoli
- 1 teaspoon White poppy seeds khus Khus
- ½ teaspoon Cardamom powder
- ½ teaspoon Nutmeg powder
- ¾ cup Caster sugar Powdered sugar
- 6 Saffron strands
- Oil 2 cup
Optional garnishes
- edible silver leaf
- rose petals
- crushed pistachios.
Instructions
Gujiya dough
- In a big bowl sift the flour, add melted ghee and rub it together with your fingers.
- Now gradually add water until flour comes together and knead the dough. The dough should be stiff and tight like poori dough. Cover with a clean kitchen towel whilst you set aside.
How to make Mawa Gujiya stuffing
- Heat a heavy based kadai, add the mawa and loosen it then add in the desiccated coconut
- Make sure mawa doesn’t stick to the bottom of the pan.
- You will see ghee separating around the pan.
- Turn off the heat and remove the kadai from the heat.
- Add in the nuts, cardamom and nutmeg powder, raisins, poppy seeds and charoli. Mix well.
- Once this mixture cools down, add sugar and saffron, combine well.
How to shape the mawa gujiya
- To make ghughra , divide pastry dough into equal portions, but still keep them covered with a cloth as you work to prevent drying out.
- Roll each portion into ball and roll out to a 6-7 cm circle using a rolling pin. You can use a cookie cutter to make them more equal in size.
- Place a small amount of filling on one half of the rolled circle (make sure to not over fill) and fold over the other half to make a crescent shape.
- Crimp the edge so that the filling can not spill out when frying.
- Make sure Ghughra are sealed properly and completely so that no filling oozes out while frying. Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.
Frying the gujiya
- Heat oil in a kadai on a low heat. If oil is too hot gujia will brown quickly and won’t cook inside.
- Gently slip 2-3 Ghughra in hot oil, and fry them for 6-7 minutes low to medium heat until dough cooks properly, turns light golden. Do not be tempted to turn up the heat too high.
- Fry in batches so to not overcrowd the kadai and allow the gujia to cook well.
- Remove and let it cool completely.
- I have dusted little crushed pistachio and applied edible silver foil (varq) (Optional)
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 14th of October 2016 but I have updated the post since with helpful content. The recipe remains the same.
