Home / Recipes / Khoya/kova/Mawa/khoa !

Photo of Khoya/kova/Mawa/khoa ! by Swapna Sunil at BetterButter
3857
4
5.0(1)
0

Khoya/kova/Mawa/khoa !

Jul-13-2017
Swapna Sunil
5 minutes
Prep Time
150 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Khoya/kova/Mawa/khoa ! RECIPE

Though living abroad, my roots of being a typical south Indian did not change at all. Having said that "Your best Milk recipe" clings me towards desserts and all the best Indian desserts are made using Khoya, that is nothing but solid milk fats. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. In India and in majority places Khoya is easily available but in country which i'm currently residing khoya isnt available so you take that extra step of preparing the same at home. It is time consuming but hardly takes any effort. Like all Homemade dishes, Homemade khoya also tastes absolutely thick, delicious, creamy and way better than store bought ones.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Simmering
  • Boiling
  • Basic recipe
  • Healthy

Ingredients Serving: 10

  1. 1.5 litres : Full fat milk / whole milk
  2. Sugar for serving

Instructions

  1. In a thick bottomed deep pan bring the milk to a boil on low to medium heat.
  2. Lower the heat and simmer, stirring in intervals.
  3. Whole process has to be worked out on low to medium heat. Do not rush the process as we want to yield perfect khoya without any burnt bottom or odour.
  4. Milk does boil, froth and come to the top many times all we have to do is gather all the cream/milk solids, stir, scrape the sides and continue simmering.
  5. After a while milk starts to resemble rabri attaining small grainy texture.
  6. Continue to simmer on low heat.
  7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point keep stirring. If not the bottom gets burnt in no time.
  8. When you see no more bubbles bursting then turn off the heat.
  9. Scoop all the goodness into a bowl. Cool this to room temperature and refrigerate.
  10. 1.5 litres of milk yields around 300 grams of khoya.
  11. Khoya texture and yield quantity all depends on type of milk you use.
  12. This khoya can be used in making various desserts and main dishes as well.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Neha Dhingra
Jul-14-2017
Neha Dhingra   Jul-14-2017

Thanx for sharing this recipe.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE