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.AlternativesA 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. ——————————————————————————–[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! ——————————————————————————–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....
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