Dairy Foods 102 Khoya (Reduced Milk)

Khoya is also known as Mawa.

In the olden days, fresh whole un-pasteurized milk was put in an iron Karahi (Indian Wok) and cooked over medium heat for hours to reduce the milk by evaporating the moisture. The Halwaii did not have any thermometers. They would dip the finger in the milk being reduced and by experience, learn the proper temperature. Now, we know that milk was cooked between 175ºF to 180 ºF. This is optimum temperature to reduce milk and control / prevent boil-over, and scorching at the bottom of the Karahi. The moisture was reduced by 85%. The reduced milk is called Khoya.

Khoya is used in making a lots of desserts, as well as in making some curries.

There are three types of Khoya based on consistency, texture, and age: Batti, Chickna, and Daan-e-daar.

Batti Khoya (Hard Khoya)

Batti Khoya has 50% moisture by weight.

After the milk has been reduced, it is transferred to a mold, and left to age. This has the lowest moisture. It almost resembles aged Mozzarella cheese. 'Batti' means rock reflecting its hard texture. Khoya can be grated just like Mozzarella cheese. It can be left to age for about a year. With ageing, it get s unique aroma, the outer surface gets molded. In the olden days, Gulab-Jamun was made only from aged Batti Khoya after scraping off the mold.

Chikna Khoya (Smooth Khoya)

'Chikna' means slippery or squishy. In reality it is has higher moisture, about 80%. It is mostly used to make various types of Burfee (Milk Fudge).

Daan-e-daar Khoya (Granular Khoya)

Daan-e-daar Khoya is also known as Rawa Daar Khoya. Daana or Rawa refers to granular textures. During milk reduction process, cream of Tartar is added to slightly coagulate milk making granules. This has middle of the road moisture content. This is a very interesting product. In the olden days, various Halwaii in various parts had their own special offering. Some even used Dahi (Yogurt) as a culture in lieu of cream of tartar. The size and amount of granules was determined by introducing acid to coagulate milk at different stages. Kalakand is a special dessert made from this form of Khoya. I use it to make Carrot Halva.