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Khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent. Traditionally, it is prepared by simmering the milk until the moisture has evaporated and reduced to a solid in an open thick bottom pan. It has a lower moisture content than typical fresh cheeses such as ricotta.
Khoya is condensed but solid milk. Many Indian sweets like Peda, Gulab Jamun etc contain this main ingredient called Khoya.
I have to make khoya every time here in Poland because there is not a single sweets store. I used to buy khoya in India in sweets stores. "Missed this?"
Preparation takes a long time, but at the same time preparing at home is not complicated. Whenever I crave something sweet, there is no option, either I will make it at home or sadly want to eat other things like - Chocolates.
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So, this is my sweet story. What yours?
Anyways, without any delay let’s jump to the recipe.
Yield – 245gm
Timing – 45 minutes
Prep time – 2 minutes
Total- 47 – 60 minutes
Ingredients:
Milk- 1 liter
Fresh cream- 2 tbsp
Method-
Select a thick bottomed pan. Heat a pan. Pour the milk into the hot pan and add a tablespoon full of fresh cream for a creamier texture. First, gently boil the milk over medium heat.
Then lower the flame and simmer the milk. Stir at intervals. During simmering, the milk froths many times. So, at that time stir quickly with spatula.
Scrape off any milk residue from the sides and add it to the milk. After that, the milk will continue to shrink and thicken.
At the end, you will see bubbles bursting in the milk when the milk has dwindled enough. Constant mixing at the moment. This is the exact time when you will not see bubbles forming, then you must turn off the flame.
This took a total of about 45 to 60 minutes on a low flame. Now cover with a lid and let the khoya cool to room temperature. Then it can be stored in the refrigerator.
Add this freshly homemade khoya as required while making a variety of Indian sweets.
Note- When making khoya, choose a pan with a thick bottom. This prevents the milk from sticking to the bottom. To avoid stickiness, first put a little water on the bottom of the saucepan, then add the rest of the milk and bring it to a boil.Storage- Store in a refrigerator for 1-2 days.
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