Khoya is an important dairy food that comes from the Indian subcontinent. It is widely used in a variety of Indian foods especially celebratory sweets and mithai such as Gulab Jamun or the sweet holi dumpling called gujiya (gujia). All khoya is prepared from fresh buffalo milk. Because of this, all mithai prepared with khoya has unfortunately a much shorter shelf-life than I would like. These sweets will store for between two and four days in an airtight container, in a fridge.
Khoya has a number of other names and you are likely to find this food called koa, kova, maua, khuwa, khava, khuaa, mawa or kurauni. Mawa is probably a similarly common name but we will use khoya for the time being.
The food is used in a number of countries especially India, Pakistan and Bangladesh.
It is a dried or semi-solid milk prepared by boiling milk and then reducing it to a desired consistency. It’s often thickened in an open pan. You can buy this product from grocers and supermarkets but it is also handy to prepare at home. It just takes some time which may not suit everyone with busy lives.
In India, buffalo milk is popularly used other wise it has to be from a cow. All cow’s milk khoya which is also known as hariyali khoya/chikna khoya has a lower fat content when compared to buffalo’s milk. It has a slightly yellow colour with a loose and stick consistency. It also has a higher moisture content than regular buffalo khoya. Cow’s khoya is often used to make gulab jamun.
Preparation:
Milk is gently heated in a heavy iron pan or skillet. A heavy iron bottom is ideal to prevent scalding or burning the milk. Keep the milk hot on a medium flame until the milk just starts to boil and then reduce the flame in size. Keeping stirring, at least every 4 to 5 minutes but more often if needs be. The milk will start to thicken as it boils. Stir from time to time.
There comes a point when the milk has the consistency of halwa or halva. Take the milk off the flame when it has solidified enough. The khoya/mawa will become very thick if not solid.
Use as the main ingredient for sweets. It keeps in a fridge for up to 5 days.
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