Khoya or Mawa is hugely used in making many Indian sweets or Mithai, also added in many curry dishes to bring richness to the dish. We are lucky enough to get one type of Khoya, which is rock hard I assume it’s Batti Khoya, however, most of the times I prepare Khoya using Ricotta cheese in M/W.
I never made khoya from using only milk powder, the opportunity came recently. I always keep milk powder bag in my fridge and a few weeks back while I was cleaning the fridge, I checked the date and it was the end of September.
I scratched my head thinking what will I do with it? So first thought came into mind to make some Indian sweets and conjured up Kesar, Badam and Pista Barfi which was a huge hit in the family and on my blog 🙂
With the remaining milk powder plan was to making khoya and freeze it for later use. I did not have any cream or full-fat milk in the fridge at that very moment, so just used skimmed milk and a couple of tablespoon of ghee. After 10-15 minutes I had this aromatic khoya ready. Cooled it wrapped it in a butter paper and left it in the freezer. Although after freezing this khoya, it will become danedar khoya, so you can use in any kind of Sweets or Mithai.
Now that so many Indian festivals are in line up one after an another, Khoya demands will be sky high and so does prices, rather than buying adulterated khoya from the market, especially you guys in India, I have read and seen some shocking news about khoya, try this recipe and be proud of 🙂
Recipes made using khoya
1. Kala Jamun
HOMEMADE CHIKNA KHOYA WITH MILK POWDER
- 500 g full-fat or full cream milk powder
- 2 tbsp. ghee
- 75-80 ml. milk
How to cook HOMEMADE CHIKNA KHOYA WITH MILK POWDER
- Heat ghee in a heavy bottom pan or non-stick pan on low heat.
- Add milk powder and quickly start stirring, be extra careful not to burn the milk powder.
- Keep roasting powder for 3-4 minutes.
- Now add milk and combine everything.
- Keep the stirring mixture on low heat, again keep an eye on it.
- After a few minutes, you will see the mixture getting thick.
- Keep stirring, you will get a thick but sticky mixture.
- Once the mixture starts thickening, turn off the heat.
- Remove pan from the heat, but keep stirring the Khoya for another 2-3 minutes.
- Transfer into another plate, let it cool or use straight away in the recipe.
- If you want it for later use, let it cool completely.
- Wrap in a butter paper and keep in the refrigerator or freeze it and use within a month.
Unsalted butter can be used instead of Ghee.