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Eggs & dairy · Milk & cream

Khoya (mawa)

Milk slowly cooked down to soft, fudgy solids; the base of North Indian milk sweets and of sweet khoya parathas.

Also called: mawa, khoa, khova, milk solids

Around the world: khoya, mawa, खोया, मावा (hi)

A kind of milk

1 recipe with it

What it is

Whole milk simmered in a wide pan and stirred for a long time until most of the water evaporates and only the milk solids remain, about a fifth of the original weight. It is sold fresh in soft blocks or crumbly lumps, and is also called mawa or khoa. It is not a cheese: no acid or rennet is used.

How it’s used

  • Crumbled into barfi, peda, gulab jamun and gajar halwa
  • Mixed with sugar, cardamom and nuts as a paratha or gujiya filling
  • Stirred into rich gravies such as shahi paneer

Characteristics

Taste
Milky, sweetish and slightly caramelised.
Texture
Soft and grainy to firm and crumbly, depending on how far it was cooked.
When cooked
Softens and melts when warmed; browns quickly, so cook it over low heat.
Sold as
fresh, frozen
Cooking uses
Commonly cooked
Common in
Indian, Punjabi

Storage

Refrigerated. Very perishable: keep covered in the fridge and use within 2–3 days, or freeze for up to 2 months.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Buy from a trusted source and smell it before use; spoiled khoya smells sour.

Nutrition per 100 g

Energy
382 kcal
Protein
20.266 g
Carbohydrate
29.583 g
Fat
20.567 g
Fibre
0 g
Sugars
29.583 g

USDA FoodData Central: Milk, dry, whole, with added vitamin D × 0.77 (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Milk powder — Knead 1 cup milk powder with 2–3 tbsp warm milk and 1 tbsp ghee, then warm gently until it comes together.

Related ingredients

Recipes with khoya (mawa)

More milk & cream