Milk mawa, aka milk khoya, aka solid milk, is one & the same. It’s just that we call it with different names. Commonly referred to as mawa or khoya, this ingredient is inevitable in Indian sweet dishes.


Making mawa out of milk is similar to making homemade condensed milk using full-fat milk or milk powder. I have made both milk & milk powder condensed milk.

Today I am sharing milk mawa made using just milk and malai. You will be surprised to know there are only two ingredients – milk and milk cream (malai). That’s it. However, you can skip the milk cream & still make mawa out of it.

What is Milk Mawa?

Simmer milk until half and stirring continuously to get solid remains is milk mawa. The process seems easy but can be daunting for beginners. Even seasoned chefs & cooks accidentally burn their milk.

Mawa (khoya) is the base ingredient of conventional Indian sweets, aka mithai. It gives a silky smooth texture as well as a milky flavour to the recipe. There are countless recipes wherein mawa is used. You can find them on the youtube channel.

The best part is it’s a great binder. Mava tends to hold other ingredients in one place. Moreover, it helps you give desired shape too. For example, penda, surti ghari, mawa ghughraa, etc. Without it, other ingredients will fall apart.

Now that you know about milk mawa, let’s check out the making process.

How to make milk mawa at home?

As I said above, the method is easy but lengthy too. Secondly, you need to stir continuously so that the milk doesn’t burn at the bottom. I tell this often whenever I use milk as an ingredient. The reason is if the milk burns, it will hamper the taste & texture of the recipe.

Boil milk until it remains half. Keep stirring. You can keep the flame high but don’t stop stirring it otherwise, and you know what could happen.

When the milk is half, lower the flame. Here’s where the thick milk will start taking a solid shape. Be careful here because the ghee will separate. As soon as the ghee separates, turn off the flames, remove the mixture from the hot pan or kadhai.

What happens if I don’t remove the mixture from the hot utensil?

Your pan or kadhai & the mixture in it is still hot. If you don’t remove it, it will continue the process and overcook the mixture. As a result, the mixture will start turning red and release more ghee.

What happens is the ghee in it starts frying the mixture making it reddish-brown. The technique to avoid frying is to put off the flame, remove the mixture from the hot utensil, and layer it in a flat dish.

This way, it will cool down faster.  The frying process will immediately stop due to a sudden drop in the temperature. Place the dish underneath a fan & use a spatula to turn the mixture upside down. Repeat the steps till it is completely cooled down.

Only 2 Ingredients to make Milk Mawa

I have said this above. You need just milk to get mawa out of it. Nothing else would be required. But I have used milk cream (malai) too with the milk. Skip the milk cream if you want. It’s your choice.

Milk: Full-Fat or Ordinary?

Avoid using cow milk because it will take a long time to burn the water. Above all, the yield is less when using cow milk. Use full-fat milk. The yield is more compared to cow milk.

Milk Cream (Malai)

I have used full-fat milk with milk cream. The reason is to get more yield. Although, more cream means more ghee will release. You might end up burning the mawa if due care is not taken in the end.

There’s nothing much to add apart from the above two ingredients if you make it my way. Let me know if you have other ingredients to replace milk cream and still manage to get more mawa.

Remember the following

The utensil that you are using to boil milk must have a thick bottom. Mine is a little thin though it is nonstick. You can use steel or aluminium kadhai.

Additionally, the vessel must be deep enough to hold & boil 1-litre of milk in there. Do not cover the vessel, or else the milk will flow out. Lastly, be cautious because the milk is deadly hot. Keep your kids away to avoid any misfortune. Rest everything’s sorted.

Since I have covered all the necessary details, it will be easy for you to make milk mawa at home. Tell me in the comment section how did it go. The steps include pictures that will help you get a better idea of the textures. So, go on.

Also Read:
Milk powder instant mawa is easy to make. You require less time & ingredient. The making process is also not tedious. Watch the recipe video now.