Khoya Recipe:

 *Khoya Recipe: The Essence of Indian Desserts*



Khoya, also known as mawa, a fundamental ingredient in Indian sweets and desserts. It's a concentrated milk solid made by evaporating milk to remove excess moisture, resulting in a rich, creamy, and slightly caramelized texture. Learn how to make khoya at home with this simple recipe.


*Ingredients:*


- 1 liter full-fat milk

- 1 tablespoon ghee or unsalted butter (optional)


*Equipment:*


- Large, heavy-bottomed pan or kadhai

- Wooden spoon or spatula

- Thermometer (optional)

- Cheesecloth or clean cotton cloth


*Cooking Method:*


*Step 1: Heat the Milk*


1. Pour milk into the pan and place it over medium heat.

2. Stir occasionally to prevent scorching.


*Step 2: Reduce and Thicken*


1. Bring milk to a boil, then reduce heat to low-medium.

2. Continue cooking, stirring frequently, until milk thickens and reduces to about 1/4 of its original volume (approximately 1-2 hours).

3. Monitor temperature: ideal range is 180°F to 190°F (82°C to 88°C).


*Step 3: Form Khoya*


1. As milk thickens, stir constantly to prevent burning.

2. Use a spatula to scrape the pan's sides and bottom.

3. When khoya reaches desired consistency (thick, creamy, and slightly caramelized), remove from heat.


*Step 4: Cool and Store*


1. Let khoya cool slightly.

2. Transfer to a clean cloth or cheesecloth.

3. Gather edges and squeeze out excess moisture.

4. Store khoya in an airtight container in the refrigerator (up to 3 days) or freeze (up to 2 months).


*Tips and Variations:*


- Use full-fat milk for richer khoya.

- Add ghee or butter for enhanced flavor.

- Monitor heat and stirring to prevent burning.

- Experiment with flavorings like cardamom, saffron, or nuts.


*Uses of Khoya:*


- Gulab Jamun

- Jalebi

- Barfi

- Pedha

- Ladoo


*Nutrition Information (per 100g):*


Calories: 320

Fat: 22g

Saturated Fat: 14g

Carbohydrates: 24g

Protein: 10g


*FAQs:*


Q: What type of milk should I use?

A: Full-fat milk produces the best khoya.


Q: How long does khoya last?

A: Up to 3 days refrigerated or 2 months frozen.


Q: Can I make khoya with low-fat milk?

A: Yes, but flavor and texture may vary.


Enjoy your homemade khoya and elevate your Indian dessert game!

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