Khoya
also known as mava is coagulated milk solids. It forms the base for wide
variety of Indian sweets like Gulab Jamun , Pedha , Gajar ka Halwa , Gujiya , Barfi / Fudge etc . It is also used in many curries and savories. Khoya adds a rich
creamy texture and perfect taste to the sweets it is been added. Traditionally it
is obtained by reducing whole milk in an open pan for long hours with continuous
stirring until the milk is reduced to 1/5 of its original volume. The
coagulated milk solids left behind are Khoya. It can also be made in comparatively
short time using milk powder but the khoya so obtained does not match the taste
of the one obtained by traditional way.
Khoya
is easily available in market but during festive season as the demand of the
milk products increases, there is always a risk of adulteration associated with
it. To be on a safer side, I prefer to make khoya at home. I do agree
the method is time consuming and cumbersome but the end results are worth the
efforts.
Video for Homemade Khoya
1
liter of full cream milk yields approx. 240 grams of khoya .The quantity of
khoya obtained may vary with the quality of milk been used. Usually it takes
about 2 hours on a low flame to obtain khoya. But I use a small trick while
reducing the milk, which saves almost 1 hour. Trick is to drop a plate or wide
bowl in the milk container while it is getting reduced. The plate does not
allow the milk to catch the bottom and also does not allow the milk to spill
down while boiling. With this benefit, we can reduce the milk while the flame
is on medium instead of a low flame, off course with continuous stirring. This
reduces a lot of efforts and time. The plate is removed once the milk is
reduced to more than half of its quantity. Now the flame is lowered and the
milk further cooked to reduce to 1/5 of its volume.
Cooking
Time : 45 minutes to 1 hour.
Ingredients:
1 Liter full cream milk (6% Milk Fat)
Method:
- Take milk in a non stick wok or a thick bottom wide pan. Bring the milk to boil.
2. Add a clean plate as shown in the image to the milk container and allow the milk to cook on a medium flame. Stir occasionally at regular intervals. The plate prevents milk from spilling down while it is boiling vigorously.
3. Once the milk is reduced to more than half its original quantity, remove the plate and reduce the milk further on a low flame.
4. Scrape
the sides of the pan and stir continuously using a wide spatula to prevent
the milk from catching the bottom of the pan.
5. After
35-40 minutes , we can see the milk has become thick and creamy. On
further cooking we can see bubbles bursting from the bottom of the pan.
6. Heat the milk for 10- 15 minutes more or until it completely thickens to form Khova. For me it took exactly 50 minutes to get 240 grams of Khoya.
Use this recipe to make homemade khoya and prepare delicious sweets this Diwali.
You can use khoya in the sweet dishes like
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