Mawa/Khoya/How to make Khoya at home13 Jan, 2018
- Servings : 300 gm
- Cook Time : 1:45 hrs
Khoya is basic ingredient of the many Indian sweets. It plays the key role in the preparation of sweets.
Khoya is nothing but thick milk solid that is formed by boiling and stirring the milk to flame
Making khoya is the easiest dish to prepare but very labor intensive. It is basically in yellow pale in color. I am sharing a traditional longer method of preparing the khoya generally used by Halwaies or Sweet Shops.
It is easily available in the market everywhere however we do hear news of adulteration of milk product. So I prefer to make khoya at home even though it is quite a tough task but homemade khoya is much better than the store one because no additives or preservatives are added and made worth the effort.
Khoya can be prepared in different ways: by using condensed milk, milk powder or ricotta cheese. But these are the alternatives but best Khoya prepared by just milk as it gives the nice texture and taste in the sweets.
According to the wiki, there are three types of khoya:
- Hard: use for making burfi and ladoo
- Soft: use for making rabri and basundi
- Granulated: use of soft burfi like kalakand and milk cake.
Each has different characteristics and texture. This is the recipe for granulated Khoya.
Milk 1 ltr.
Place a heavy bottom pan over medium to high heat and pour 1 tbsp of water. Then pour milk before water burnt out completely.
Bring milk to gentle boil then lower the flame Simmer the milk. Stir at intervals while milk is simmering to prevent milk from sticking to the bottom and scrap the sides. After 30 min, milk reduces to almost half of its original quantity. And start to change its color from milky white to light yellow. Keep stirring and keep scraping.
After 1 hrs when milk has reduced a lot from original quantity, there is more chance of sticking to the bottom of the pan so stir continuously until almost all moisture evaporates and it turns into thick solid. Turn off the flame and let it cool down to room temperature.
Khoya become thick once it cools down completely. Store it in an airtight container and keep refrigerated. It remains good for 3-4 days.
1. Use full-fat milk to get the richer texture of khoya.
2. Adding water is optional but it helps to prevent milk from burning and sticking to the pan.
3. Pan should be as thick as possible at the bottom.
4. Stir milk at regular intervals for the first hr then continuously stir once milk thicken.
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