HOMEMADE KOVA I HOW TO MAKE KHOYA FROM MILK I HOW TO MAKE TRADITIONAL MAWA AT HOME

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traditional-kova-recipe

Khoya/Kova/Mawa is always needy for delicious sweet recipes, especially Indian sweets. Making Khoya in the home has always been tedious and time-consuming process. But homemade is always best, isn’t it? It's my long time wish to make fresh Khoya, actually I went to shop to get ready-made kova, but there were not in stock. So, I thought that this is the time to prepare on my hands…J Happily started the process and did it successfully. Kova is not only using for desserts, you can use it for curries or gravies to enhance rich flavour and taste. Check out my diwali recipes collections to get more recipes for the season... 


how-to-make-kova-khoya-mawa


I have shared instant Khoya using milk powder, which is instant one and you can prepare it in just 15 minutes. I had prepared peanut mawa ladoo and mawa gujiya with the instant kova… Do try once, if you are urged to make some delicious kova dessert. Okie! Coming to the fresh kova, I have prepared the kova for making koya jamuns and planned to make some other burfis with it… Will post one by one and now will landing to the method of how to make fresh kova/mawa/khoya from fresh milk or pocket milk…

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Category
Basics
Cuisine
Indian
Preparation Time
2 Minutes
Cooking Time
1-30 Hour
Yields
1 ¼ Cup

kova-dessert-recipes


INGREDIENTS
Milk – 1 ½ liters (I used 4.5%)

METHOD
  • Take a heavy bottom pan and pour the milk.
  • Boil it on medium-high flame, when it's boiling keeps the flame on low.
homemade-kova-recipe
  • Allow to cook for 1- 1½ hour keeps stirring every 5 minutes. Inner side of the pan covered with creamy layer, scrap the creams into the milk.
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  • Now the milk will be reduce into half quantity and the color will be changed into pale yellow color.
  • This is the time for non-stop stirring till the final process else the milk will burn and the total milk will be spoiled.
  • When it starts thickening i.e. you can see the grain in the milk layer and you can feel the good aroma of the milk solids. Enjoy the smell its awesome... 
fresh-mawa-from-milk
  • After 5-10 minutes, it will be good thickening and looks in grainy texture and when you take the kova in the laddle and drop it, it will slip off from the laddle without sticking on it.
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  • Switch off the flame and cool it completely and store it in an airtight container in refrigerator.
instant-kova-recipes


NOTE
  • Use full cream milk to get even richer flavor.
  • While making Khoya, do visit often and stirring it.
  • If you allow to burn the Khoya it will become dark brown and will leave a smoky smell.
  • The kova will gets thicken after cool down.
  • Make sure, give it to room temperature before proceeding with the desserts.
  • Always use a dry spoon while scoop the kova. 
how-to-make-khoya-for-desserts



 

5 comments:

  1. beautifully made dear :) didnt know how to make it :)

    ReplyDelete
  2. Nice that khova can be prepared @ home..nice recipe dear..bookmarking it now!

    ReplyDelete
  3. Home made kova,perfect recipe during festival season

    ReplyDelete
  4. Well explained post...exactly the one I want now!!

    ReplyDelete

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