How to make Indian Gulab Jamun Recipe
Khoa, Khoya is a milk cheese, made either from milk powder or traditionally by reducing whole milk in an open skillet for long hours. It is one of the most famous and a classic ingredient in Indian cooking where it is used both for savory as well as sweet dishes. But more often than not, you will see a plethora of age old traditional sweets calling for this ingredient. The richness that it adds to the sweets is indescribable. After trying a lot of store bought varieties and feeling miserable with results, I decided to switch to making my own about couple of years back. My observation is for the little time/effort that I put in, the result with fresh home made Khoya far exceeded any I have ever got from shops. It is not as hard as you might think and it keeps well in the fridge. See these steps to realize what a simple process this whole Khoya making business is. Trust me - you will never buy store varieties ever again!
  • Cook time:
  • Prep time:
  • Yields: About 1-1/2 cups of Khoya
Ingredients
  • 1.5 litres of full fat milk
Method
1. Using a non stick pan helps a lot to avoid the milk from getting burnt. Even a little burn can spoil the entire milk.
2. Bring the milk to boil in the deep non stick pan.
3. Reduce the flame to between low to medium and continue to heat the milk.
4. Stir occasionally in regular intervals
5. until the milk completely thickens to form the khova.
6. This will take approximately 2 hours.

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5 Member Reviews

By Kshama on Nov 12, 2012

It took me 4 hours to reduce half a gallon of milk to make khoya. Sometimes low-medium might be too low (for electric burners like mine), so you can turn up the heat to higher low-med or even medium. If you turn the heat up to medium, make sure you scrape the utensil more often.

By Nikky on Dec 8, 2011

Read All 5 Reviews →

62 Comments

By Sharifa on Jun 16, 2015

What is the alternative to use instead of Khoya in a recipe?

By Bharathy on Apr 27, 2015

I like ur recipes.. n I like d clicks..Yes I've tried few of ur recipes. Thanx n all d best

By Gulab Jamun (Indian sweets) | meow2rawr on Mar 14, 2015

[…] I followed the slightly more traditional way of making them – in the sense that I bought 2 Litres of milk and boiled it down to home-made khoya. The way to make khoya is here. […]

By How Do Chefs Make Flames | We Get Healthy on Dec 9, 2014

[...] How to make Khoya at home | Indian Khoa recipe | Chef … – Apr 04, 2010 · Step by Step pictorial to show how to make Khoya at home from scratch. This forms the basis for many famous Indian sweets like Gulab Jamun etc… [...]

By Anisha Desai on Oct 31, 2014

Hi DK.... thanks for the awesome Khoya recipe.... i tried it and it turned out super super nice. Just exactly like the picture above. Thanks to you.

By sohana on Oct 30, 2014

i prepared khoya in home and it was very good i enjoy alot to cook it

By Sunita on Oct 26, 2014

How long does it keep in the fridge?& can we freeze it?

By suku on Oct 16, 2014

You can also use half and half milk, very easy and very quick to make. I made it, turned real good.

By faisal nauman on Mar 12, 2014

yeild of khoa is depends upon the type of milk...buffalo milk is best for khoa making...1 litter of buffalo milk yield 250 grams khoa and 1 litter of cow milk yield 200 grams of khoa

By Priyanka on Oct 17, 2013

Hi, just a few questions - how long does khoya keep in the fridge & the best method to make it stay fresh for longer please?? I have never made it or used it before & would like to know long it can stay fresh & how do you know if it has spoiled? Can it be frozen or does that change taste or texture? Thanks in advance - I have some milk sitting unopened in the fridge that will spoil soon so was looking for ways to use it up!

By srey6a on Aug 9, 2013

:wink: what are the other ingridents in khoya?

By Chris on Jun 5, 2013

Can you tell me how long this will keep in the fridge, once made please?

By Dulari McDonald on May 6, 2013

Hi, can I make Koya with powdered milk or evaporated mail, and can you give me a recipe. I live in Edmonton, Alberta, Canada and I'd like to make my own Gulab Jamoon, so send me a recipe. Thanks Dulari.

By Kulfi @ Nirvanaah (Bliss) in Sunnyvale, CA | Not Just Vegetarian on Apr 18, 2013

[...] recipe provides details on making maawa / khoa / khoya at home (of course, it can be store-bought, which is never the same as [...]

By BNSS7911 on Jan 16, 2013

Reply to Ambi-RASGULLA RECEIPE --1 gallon milk-on gas -medium-let it boil- add 2-3 spoon lemon juice or vinegar ,you see all milk and water seperate,after in an hour drain water ,mix it ,make rasgulla balls ,can make 60 from i gallon.boil in sugar warer and add in thick sugar syrup..

By Ambi on Dec 18, 2012

Guys,can someone pls tell me how to make rasgullas. many thanks

By mjaayka on Nov 24, 2012

easy method :-P

By saima on Nov 24, 2012

kindly tell me how much khoya can be prepared by 1 liter of milk (in kgs)...plzzz its imp for meee......... :-| :?:

By mrs sharm durgapershad on Nov 9, 2012

Hi, I live in south africa and would like try and make khoya.can u pse mail me recipie for penda. thanks for the info.

By Baked Gulab Jamun Rabri « on Oct 7, 2012

[...] Khova – 1-1/2 cups (For preparing the Khoya at home, click here) Maida/Flour (all purpose flour) – 1 cup Sugar – 3 cups Water – 1 cup Cooking/Baking Soda – [...]

By Khoa recipe | Healthhopeandh on Sep 25, 2012

[...] How to make Khoya at home | Indian Khoa recipe | Chef In YouApr 4, 2010 … Step by Step pictorial to show how to make Khoya at home from scratch. This forms the basis for many famous Indian sweets like Gulab Jamun … [...]

By Dominique on Jul 13, 2012

Hey there! I am patiently waiting for my khoya to reduce down and am wondering if it needs to cool before adding the flour and baking soda for gulab jamun? THanks :)

By Meenakshi on Jun 1, 2012

I have a packet of milk powder given to me by my friend. Could you suggest a cipe with that? Can one make ricotta or khoya with the milk powder? Thanks.

By gowri on Apr 30, 2012

hyee..thanks for the recipe..im going to try it out!have been trying to get sum ready made stuff but they r soo hard to get in my place :( but thanks to ur info i wil be having a great time doing these beloved delicacy!! :-P :lol: :-D

By Gulab Jamun (Indian sweets) « Sweet Jealousy on Mar 20, 2012

[...] I followed the slightly more traditional way of making them – in the sense that I bought 2 Litres of milk and boiled it down to home-made khoya. The way to make khoya is here. [...]

By Jayanthi on Mar 12, 2012

Hi! I've been following ur blog religiously for months. U have such a wonderful space and i tried out sum of ur recipes and it came out toooooo good. (trust me, when am not even a regular cook at home.:) thanks so much for those minute details in every recipe, they are really helpful. Keep up ur good work!!:)

By simi on Mar 2, 2012

Is full fat milk the same with full cream milk??

Yes, the same --DK

By mawe ki kachori and peda – Indian sweets on Feb 9, 2012

[...] making mawa / khova from scratch and if you want to know : “how to make khova at home”, Chef in you will take you through [...]

By Charu on Feb 7, 2012

Cant we just use evaporated milk...that might help cut down the time significantly

By pinky on Feb 2, 2012

I Like it :-P

By shaista on Jan 22, 2012

can you use mascarpone cheese instead of khoya?

I did not get your question..can u please explain?

By tamanna on Jan 20, 2012

collect and store the surface malai of ur daily use milk in the freezer, untill u have collected a sufficient amount.now reduce this in no time, to get the required texture.

By Angela Jackson on Jan 15, 2012

Is whole milk the same as full fat milk for this recipe? I would love to try but want the correct ingredients to get it right. Thank You in advance

Yes it is.

By Nothing found for Wordpress ?p=2854 on Dec 9, 2011

[...] 15 minPrep time: Under 30 minServes: 4 peopleYields: Roasting tray Nikky made How to make Khoya/Khoa on Dec 08, 2011 How Nikky Made This - How to make Khoya/Khoa ... [...]

By Gulab Jamun « Social Kitchen on Oct 27, 2011

[...] Mawo (recipe from here) [...]

By mawe ki kachori and peda – Indian sweets « saffronstreaks … a food and travel blog on Oct 26, 2011

[...] making mawa / khova from scratch and if you want to know : “how to make khova at home”, Chef in you will take you through [...]

By Azra on Sep 20, 2011

I appreciate the detail with which you explain each dish. I see your passion for good food. In the Khoya pictoral display I can see scraps from the bottom of the pan....does this not effect the texture of the Gulab Jamun? The Khoya looks great but I was wondering about that.

Its just browned bits of solidified milk...its not burnt if thats what you mean. If burnt the whole khoya is a waste cos it will give out a bad smell along with burnt taste

By How to make Khoya or Mawa home (Khoya is a key ingredient in many Indian sweets) - Chicken Recipe, Beef Recipe, cake recipe, food network, how to cook - Chicken Recipe on Jul 21, 2011

[...] Mawa At Home (Khoya Is A Main Ingredients In …Happy Burp: Make Khawa / Khoya / Mawa at home!How to make Khoya at home | Indian Khoa recipe | Chef In Youhow to make khoya / mawa / reduced dry milk / whole dry milk …How to make mawa from milk [...]

By Nadeem (mnm_kuwait@yahoo.co.in) on Jul 8, 2011

I think best idea is boil a very little quantity instead of large to reduce time. I am sure if you do like that it will not take long as two hours. Good luck :wink:

Yes, you can. But that would make very less khoya that most probably is not really enough for a recipe. This only makes 1-1/2 cups! --DK

By Mawa Gujiya | Just Home Made on May 13, 2011

[...] If you are interested in making Mawa/Khova fresh at home from scratch, Chef in You takes you step by step on How to make Khoya at home [...]

By shahana on Feb 14, 2011

ho wo make khoya by using milk powder :-o

By shahana on Feb 14, 2011

:-? thanks

By shahana on Feb 14, 2011

:-P

By Lizzy on Dec 5, 2010

Could you please tell me if a recipe calls for Paneer can I substitute with Khoa?

By Meghna on Nov 9, 2010

did u use buffalo milk to be specific or some kind of cow milk(which type do let me know)? if khoya n mawa is synonymous then why does mawa have 2 varients and khoya has 3 varients? please do let me know.

By Lata on Oct 18, 2010

How is it pink in colour?

Its not Pink. Its brown. I guess its was in the evening that I took the pic and probably looks like pink

By Monika on Oct 18, 2010

:). Actually I wanted to say, you are not only a wonderful cook you are an amazing writer too. Thanks. :)

By Monika on Oct 18, 2010

Hi, You are not only a wonderful chef, you are an amazing cook too. Thanks Chefinyou. The jamuns looks very yummy.

By Erum on Sep 1, 2010

I have ever taste gulab jamun using Milk powder instead khoya but it has not the same consistence, and flavor thanks for posting it, i will try it soon at my own!

By Tim on Jun 5, 2010

Sounds delicious! But, is there a way to make it vegan (e.g. using soy milk or soy milk powder) or does that recipe require specific animal milk features?

This is traditionally made using milk only. I dont know how it works with soy having never personally trying it! If I get more info, will surely update this space :) --DK

By Barbara on May 7, 2010

:wink: Do you think you could make Kovha in a slow cooker once you have got it to the simmering stage? Maybe it would not evaporate as fast but it wouldn't need as much attention.

By Sonal on Apr 14, 2010

I just came by this cool stuff you are puttin up and I'm suddenly hooked. I will certainly try the home made khoa! Thanks a ton for all the wonderful stuff here! :)

By Brigitta on Apr 10, 2010

Thank you for this tutorial. Is it ok to use pasteurised store bought milk (wholefat)? Do you have to monitor it all the time it is cooking down?

I have used pasteurized whole fat milk for this recipe. In the beginning for almost an hour or so, you need not monitor it often. Just like every 15 minutes or so, to make sure its not sticking to the bottom. Towards the last 30 minutes or so, its better to keep a watchful eye :) --DK

By Rakhi on Apr 9, 2010

How can I preserve khoya?In deep freeze or normal freeze?How long will it b good?

I usually do not make it large qtys and the ones I make, I cover in wax paper and store in regular fridge. It easily lasts for 10 days or so for me although I haven't kept it longer than that to know exactly how long it keeps. :) --DK

By Anu on Apr 5, 2010

Hi, What is the difference between khoya and paneer Thanks

From what I know Paneer is made by curdling milk with the assistance of some acid - be it lime/lemon or vinegar and set. Whereas Khoya is made by cooking down milk whereas about 85% of the moisture in the milk is reduced. This reduced milk is called as Khoya. --DK

By sayantani on Apr 5, 2010

that definitely is an incredible job done. that looks perfect and hats off to your patience.

By jay on Apr 5, 2010

thanks a lot :oops:

By simply.food on Apr 5, 2010

Would love to see you drop in to simply.food sometime.

By simply.food on Apr 5, 2010

Thanks for sharing this easy to make khoya recipe.I think most people are put off due to the timefactor it takes.

By nags on Apr 4, 2010

oh my.. 2 hours.. hmm... maybe, just maybe i'd do this once :D

By Soumya on Apr 4, 2010

Ohh it looks yummy. Making this at home gives the dishes more tastier. Never tried it at home , but will sure do.

By Cynthia on Apr 4, 2010

Just for the sake of experimenting I'd like to try making this. I know that it is the desired ingredient to make gulab jamun. Tell me what are some of the savoury dish I can use it in?

There are quite a lot of savory dishes made with it - from the top of my mind, these are the famous ones - Khoya Muttar, Kashmiri Dum Aloo, Khoya Paneer etc - you can easily google for the recipes...rest is all in the creativity since it is so flexible and can be used in many ways. Hope this helps you Cynth :) --DK