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Home Made Khoya

23 May

khoya
Pala Kova.

Khoya or mawa is a solidified condensed milk. Milk is boiled down till most of the moisture is evaporated and all left is a thick yellowish solid mass. It takes around 3 – 4 hours to reduce milk from 4 – 5 cups. Khoya is a very versatile substance which can be used to make both savory and sweet dishes (Khoya Puri, Gulab Jamun, etc…). A specially made tool is available in India which when placed in milk avoids scorching. Ceramic jar cap can also be used in this way.
Makes: around 1/2 Cup of Khoya

Ingredients:

Skimmed or Whole Milk 4 Cups

Method of preparation:

Heat a heavy bottomed wide vessel on medium – low heat, add milk and bring to boil.
Keep boiling the milk by stirring frequently to avoid scorching.
Reduce the milk till it reduces to almost 1/8th of original measure.
When milk thickens and turns grainy, remove from heat.
Cool and refrigerate the khoya in a tight jar till needed.
Notes: Make sure to always keep the bottom from burning.

Suggestions: If the bottom of the pan seems burnt, remove the milk into another pot to boil. The khoya becomes hard after cooling, so make sure remove khoya before its too solid.
Variations: Evaporated milk can be used to reduce the boiling time to half. Adding sugar at end makes it sweet and is called dhoodh peda / pala khova.
Other Names: Kowa, Mawa, Khova, Condensed Milk Solids.