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DISH NAME : KHOA / KHOYA / MAVA

  • Origin : INDIA
  • Category : BASICS
Preparation Time : 10 minutes
Cooking Time : 2.5 hours
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Description

Khoa / khoya/ mawa are one and the same thing. It is milk reduced to form solids. This reduced milk is used in Indian cooking for both savory and sweet dishes. It has a soft and grainy texture. Though this recipe takes very long to cook, its worth the effort. No shortcut ill give the desired result.

Note

1) Use a large pan, so that milk will not boil over.
2) Ensure that milk is not burned, so keep stirring and scraping the sides from time to time. If milk is burned or browned, it completely ruins the taste.
3) When using khoa from freezer, ensure that it is thawed at room temperature.
4) khoa will stay fresh in the freezer for about 15 days.

  Gm.s 
Quantity Name
KHOA
2  LitresFresh milk

Method

1) Bring the milk to boil in a heavy bottomed large pan.
2) Reduce the flame to medium and cook further for approximately 2.5 hours, stirring and scraping the sides in between, till milk forms a thick lump.
3) When cool, store in freezer till use.

Serving Suggestions

Use as required in recipes like gulab jamun, doodhi ka halwa etc.