what is khoya in an indianrecipe?

I was looking up some recipe in the answers -yahoo and this khoya is an ingredient and that too a primary ingredient.

21 Answers

  • Not for all recipes but for most of the items – milk powder replaces khoya well. It depends upon what u are making.Another good substitute for khoya is “Unsalted Ricotta Cheese.”Reduce the cheese on a low heat with sugar till it is lumpy.Else, condenced milk is a good substitute too but f khoya is the main ingredient then condenced milk wont work.

    When whole milk is reduced slowly at 180º F to eliminate over 70% of the moisture the reduced milk is called Khoya. Khoya is used to make many different types of desserts.

  • Khoya or mawa is basically dried milk used for making most sweet dishes. You can get khoya from stores if you lived in India. Outside India you are out of luck. But then you don’t just give up on your favorite sweets, certainly not if you know you ways around the kitchen. Well, even if you didn’t, after reading this article I’m sure you would.

    Khoya can be made at home from first principles, however it is very time consuming. Commercially, Khoya is prepared by boiling and reducing the milk to a semi-solid stage. There are different types of khoya depending on the use of ingredients and moisture content. You get different consistencies (and different names) in the market for preparing different kind of sweets.

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    RE:

    what is khoya in an indianrecipe?

    I was looking up some recipe in the answers -yahoo and this khoya is an ingredient and that too a primary ingredient.

  • Khoya is made from milk cream . Milk cream is boiled at a very high boiling with continuos stiring. After some time, it thickens and crumbles are formed. this is known as Khoya. It is basically used in Indian sweets like pedas, burfi, eggless cakes.

  • What Is Khoya

  • Taylor is right.But if u don’t want to make khoya then u can use condensed milk instead of khoya……

    here,in London I can not find khoya in the market,so i use condensed milk…..

  • It’s a time consuming process. Let the milk (full cream one) boil on slow heat for considerable time, reducing the water content so that it looks like a semi solid paste.This semi-solid paste is called Khoya. Don’t forget to keep on stirring it constantly with some big spoon to avoid burning and sticking to the container. Please do let me know the taste of Gulab Jamuns by email. Oh wait! wait!….Happy birth day to your father

  • Khoya its methods and Alternatives

    Khoya or mawa is a dairy product. Khoya is used in making many sweets dishes and gravy vegetables. In India there is no problem in getting khoya from the stores. It is considered as one of the important dairy products and in many houses it is very commonely used. However, outside India, people do not know what khoya is, and it is not available in the stores and so you might find it difficult in making many dishes. But then there is always an alternative for everything. So also for khoya.

    Khoya can be made at home, though the method is little tedious. It is prepared by boiling and reducing the milk to a semi-solid stage. There are different types of khoya depending on the use of ingredients and moisture content.

    Batti ka khoya: This is solid and moulded khoya. It is made out of full cream buffalo milk. The milk is boiled in a large kadhai (big pan) on a high flame, and stirred occasionally. The flame is reduced when the milk thickens. When the mixture is in a semi-solid stage it is removed from the fire and set into moulds. A litre of milk will yield 200 gm of khoya. This khoya is used in burfies and laddus.

    Daab ka (or chikna) khoya: This is made with low fat buffalo milk. The process of making it is the same as for batti ka khoya but it is removed from the fire slightly earlier. It is loose and sticky in consistency with a higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa.

    Danedar (or granulated) khoya: This khoya is made out of full cream buffalo milk. The difference is that khoya is curdled slightly by adding little tartary in powder form. The milk curdles slightly hence the khoya is soft textured. Care should be taken not to spoil the texture while stirring. The water content is more than batti ka khoya but less than the chikna khoya. This type is used in making kalakand and laddu.

    Alternatives

    A number of readers have sent in alternatives to khoya:

    Sumathi, Singapore:

    I have a suggestion for all those who find it difficult to get Khoya. I have tried this for Kaju Peda and it always turns out excellent. I use Full Cream Condensed milk which is available everywhere. Microwave 1 tin condensed milk with 2 tsp ghee and 2 tsp curd for 6 minutes. Khoya is ready. It is too good. can be used for carrot halwa, kaju peda, kaju barfi etc.

    All in my family like the sweets I make with this Khoya. So do try.

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    [email protected]:

    Another substitute for khoya is ricotta cheese. Just take one container of khoya and heat it in a wide pan – such that most of the ricotta is in one layer. The aim is to get some of the moisture out of the ricotta. Do this over low heat. This has to be attended to constantly. I have made rava laddoos from this ‘khoya’ and they taste excellent!

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    Indu:

    This is Indu from USA .You can try this alternate of khoya as everybody at my home loves gajar ka halwa made with this khoya.

    Melt 100 gms of unsalted butter in a heavy bottom pan , then add 3 pounds of Ricotta cheese and bhunno for sometime till it becomes smooth(homogeneous) then add 2 and a 1/2 cup of Carnation powder( DO NOT USE NON FAT OR PARTLY SKIMMED ) . Stirr untill it becomes smooth and even .It can be used in making Burfi as well as Gajjar ka halwa ,so enjoy it.

  • khoya is a milk product. we can prepare it at home. bring milk to boil. reduce the flame, keep it on low flame till it becomes thick like a dough. pl see that the milk does not get burnt. u have to stir it often. this thick mass of milk is khoya.

  • R u Indian? Dont u know what is khoya. What were u doing all these days. Bang ur head on wall.

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