Khoya is an importnat diary food that comes from the Indian subcontinent. It is widely used in a variety of Indian foods especially celebratory sweets such as Gulab Jamun or the sweet holi dumpling called gujiya (gujia).
Khoya has a number of other names and you are likely to find this food called khoya, 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 made from whole dried milk or a milk which is 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.
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.