Introduction
Khoya (also known as Mawa) is a rich and creamy dairy product that forms the base for many traditional Indian and Pakistani desserts. Whether you’re preparing Gulab Jamun, Barfi, or Kheer, Khoya is a key ingredient that elevates the taste and texture of these sweets. Faiza’s Khoya recipe is simple, requiring only a few ingredients, and promises to give you the perfect consistency. In this guide, we’ll walk you through a step-by-step process to make Khoya at home using Faiza’s trusted recipe.
What is Khoya?
Khoya is made by slowly simmering full-fat milk to evaporate most of the water, leaving behind a dense, rich mass. This concentrated form of milk is widely used in South Asian cuisine to enhance the flavor and creaminess of various desserts.
Ingredients for Khoya
- Full-fat Milk – 1 liter
- Heavy Cream – 100 ml (optional for extra richness)
- Cardamom Powder – 1/2 tsp (optional, for flavor)
- Sugar – 2 tbsp (optional, for sweetness)

Prepare the Milk
Start by pouring the full-fat milk into a large, heavy-bottomed pan. The larger the pan, the faster the evaporation process will be. Set the pan over medium-high heat to bring the milk to a boil.
Boil the Milk
Once the milk starts to boil, reduce the heat to medium-low. Stir the milk occasionally to prevent it from sticking to the bottom of Khoya Recipe By Faiza the pan or forming a skin on top. Keep the milk simmering for about 10–15 minutes.
Reduce the Milk
Continue to cook the milk, stirring regularly. As the water content starts to evaporate, the milk will begin to thicken. Keep scraping the sides of the pan to remove the milk solids that form and add them back into the liquid. This process will take about 45 minutes to an hour.
Add the Cream (Optional)
If you’re looking for an extra creamy texture, you can add the heavy cream at this point. Stir well to incorporate the cream into the simmering milk. This will also help the Khoya to soften and remain moist.
Add Cardamom Powder
For a delightful flavor, add the cardamom powder. It’s optional but adds a subtle fragrance that complements the richness of the Khoya.
Continue Simmering
Let the milk continue simmering and reducing. As it thickens, it will begin to clump together and form a solid mass. Stir the mixture frequently to prevent it from burning.
Final Texture
Once most of the liquid has evaporated and the milk has turned into a thick, dense mass, your Khoya is ready. It should be soft and crumbly, but not too dry. If it still looks too liquid, allow it to simmer for a little longer until it reaches the desired consistency.
Cool and Use
Turn off the heat and let the Khoya cool to room temperature. Once cooled, it’s ready to use in your favorite desserts like Gulab Jamun, Burfi, or even to top Kheer or Pudding.
Tips for Making the Perfect Khoya
- Milk Quality: Use full-fat milk for the best texture and flavor. Avoid using skim or low-fat milk as it won’t yield the same creamy consistency.
- Consistency: If you prefer a more solid Khoya, cook it longer to reduce the liquid further. For a softer Khoya, take it off the heat once it thickens but remains moist.
- Storage: Khoya can be stored in an airtight container in the fridge for up to 2 days. You can also freeze it for longer storage.

Khoya Recipe FAQs
1. Can I make Khoya with skim milk?
Khoya made with skim milk won’t be as rich or creamy. Full-fat milk is recommended for the best results.
2. How do I store leftover Khoya?
Store leftover Khoya in an airtight container in the refrigerator. It will stay fresh for up to 2 days. You can also freeze it for up to a month.
3. Can I make Khoya without cream?
Yes, you can make Khoya without cream. The cream adds richness, but it’s optional. Full-fat milk alone will still give you a delicious Khoya.
4. What desserts can I make with Khoya?
Khoya is used in many popular desserts, including Gulab Jamun, Barfi, Pedas, and Kheer.
5. How long does it take to make Khoya?
Making Khoya usually takes about 1 to 1.5 hours, depending on the amount of milk you use and how thick you want your Khoya to be.