Sunil Pal from Khora village brings you pure, farm-fresh buffalo milk sourced straight from his local dairy. Collected daily from well-cared-for buffaloes, this milk is known for its thick texture, rich taste, and high nutritional value — perfect for families that prefer traditional, unadulterated dairy.
With a fat content of 5.9% and SNF (Solids-Not-Fat) at 6.7%, it’s ideal for preparing creamy curd, wholesome ghee, or simply enjoying as a glass of nourishing milk.

Khoya (Mawa) Recipe
Serves: 3–4
Prep Time: 5 minutes
Cook Time: 1 to 1.5 hours

Ingredients:
Non-fat milk – 1 liter
Heavy-bottomed wide pan or kadhai
Spatula or ladle

Method:
1. Boil the Milk:
Pour 1 liter of full-fat milk into a thick-bottomed kadhai or pan. Bring it to a boil on medium heat.
2. Simmer & Stir:
Once it starts boiling, reduce the flame to low and let it simmer. Stir every 2–3 minutes, scraping the sides and bottom to avoid sticking or burning.
3. Thicken the Milk:
As the milk reduces, it will begin to thicken and turn into a grainy paste. Continue stirring more frequently to avoid scorching.
4. Final Stage:
After 1 to 1.5 hours, the milk will reduce to a solid-like mass and begin to leave the sides of the pan. This is your homemade khoya.
5. Cool & Use:
Let it cool, then store in an airtight container in the fridge for up to 3–4 days. Can also be frozen for longer use.

Types of Khoya (based on texture):
Batti Khoya: Very solid, used in peda or gujiya.
Chikna Khoya: Softer, good for gulab jamun.
Danedar Khoya: Granular, often used in kalakand.

Pairs With / Used For:
Gulab Jamun
Peda
Gujiya
Barfi
Kalakand
Milk cakes

Popular Searches: fresh buffalo milk noida & greater noida, fresh buffalo milk near me, pure buffalo milk in noida, buffalo milk, buffalo milk in noida, buffalo milk, buy fresh buffalo milk, buffalo milk near me