How to make Khoya
Milk based sweets are the most popular kind of dessert in Indian cuisine, several of which require the use of khowa/khoya. Here is how to make it.
Ingredients:
- 5 litres full cream buffalo milk
Take a thick bottomed pan or a kadhai , the bottom half of a pressure cooker or something like a Le Creuset casserole. Pour in the milk and bring to a boil over high heat. Reduce to low and continue to cook, stirring every 5 minutes to mix any solids accumulated at the bottom of the pan.Do not let the solids burn. Keep cooking and stirring till the milk gets a really thick consistency.This will take a couple of hours.
Patience is the key to khoya.(If it was possible I'd say set up some kind of mixing machine going like an icecream maker. This is an idea for some inventor.Any takers?*) Let the khoya cool. Keep refrigerated and use within 2 days.
(5 litres of milk makes approximately 1 kilo of khoya)
*Ooops.There is already a manufacturer of a khoya making mixer out there....
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what kind of sweets use them? like what are the names?
thanks
Posted by: Gustad | May 24, 2006 at 10:18 PM
Hi Gustad,
Sweets like Barfi,Stuffed Sandesh,pedha,ladoo and so many others. By the way Khoya is also known as mava,kovaa, khoa and many other names all sounding pretty similiar with different spellings.Hope this helps.
Posted by: deccanheffalump | May 24, 2006 at 10:44 PM
That link to the manufacturer's web site gives me a 404 on your site. It needs an http:// before the www.
In the US, we get packaged mawa from the makers of Nanak Paneer, who are Canada-based. I haven't yet tried it out but if it is as good as their Paneer then it will be worth it.
Posted by: Manisha | May 25, 2006 at 12:40 AM
I tried the Nanak mawa (khoa) and I would have to say that it was tantilizing. go buy it. and by the way they came out with this new ready made meal and it is spectacular.
Posted by: rocky | September 07, 2007 at 11:24 AM
i have beenusing nanak khoa forthe last 5 years and it is the best product available. it is a huge hassle to make khoa at home.
Posted by: desi | January 22, 2008 at 09:22 AM
nanak khoya is sweet.can some one tell me that can we makegulab jamuns from nank khoya?
Posted by: sadia | April 05, 2008 at 01:51 PM