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Making Khoya, Mawa Recipe
Khoya is a reduced fresh milk used in making desserts and curries
Traditionally, the milk is reduced by cooking it between 175ºF to 180 ºF, reducing water content by about 85%. This is long time consuming process. Khoya is a unique Indian food and not available in United States even at the Indian Grocery stores. We will try to emulate this product, using Ricotta Cheese, Evaporated milk, Dry Milk (Preferably whole milk) and unsalted butter. Khoya is prepared in all different consistencies for different applications. There are three types of Khoya: Batti, Chickna, and Daan-e-daar.
Batti Khoya (Hard Khoya)
Emulation
Evaporated Milk: 1 Cup (252 grams)
Whole Dry Milk: 1 cup (128 grams) (Nido)
Knead Dry Milk with evaporated milk to form a ball of stiff hard dough. Put the milk ball in a muslin cloth. Put a rack in the pressure cooker. Place the milk ball on the rack so that it does not touch water in the pressure cooker. Steam cook it for 3 minutes at full pressure. Turn off heat. After pressure is released, remove the ball. Let it cool down to room temperature. Cure the milk ball in the refrigerator for 4 hours. Remove the cloth.
Chikna Khoya (Smooth Khoya)
Emulation#1
Whole Ricotta Cheese: 2 Cups (15 oz)
Whole Dry Milk: 1 Cup (128 grams)
Butter: 1 Stick (4oz)
Mix and beat Cheese and dry milk in a food processor to make a fine paste. In a heavy bottom pan, melt butter, add cheese dry milk. Cook the mixture at 180 ºF (Near boiling) for 10 minutes.
Emulation #2
Heavy Whipping Cream: 1 cup.
Whole Dry Milk: 1½ Cups
Mix and whisk. In a heavy bottom pan, melt butter, add cheese dry milk. Cook the mixture at 180 ºF for 15 minutes.
Daan-e-daar Khoya (Granular Khoya)
Emulation
Ricotta Cheese: 2 Cups
Whole Dry Milk: 1 cup
Butter: 1 Stick (4oz)
Cream of tartar: Pinch
Mix all ingredients. Cook at 180 ºF for 10 minutes.