Khoya also known as Mawa is a milk product which is used in most of the Indian Sweets. This is made by reducing the milk on slow heat while stirring the milk all the time, until it reduces to a solid form.
This is known as Khoya or Mawa, which is used as a base ingredient in many of the Indian sweets, like Burfi, Gulab Jamun.
In India this can be bought from the Halwais (the sweet makers). However it is hard to get it overseas. Many of the Indian ladies who are overseas do not attempt to make Indian sweets, just because they can not get Khoya in the shops.
Well, let us give you a simple and perfectly easy way to make khoya at home, which you can use to make Barfi, Gulab Jamnu, or simply spread it over the Carrot Halwa (Gajrela).
Evaporated Milk is already reduced, if you do not use the evaporated milk then you will have to spend an hour or so by slowly heating the milk to get rid of all the water content from it, so that it gets thicker.
How to make it ?
Take a mixing bowl.
1. Add half the quantity of the Dry Milk Powder.
2. Now pour some evaporated milk in it (just a bit at a time)
3. Now mix it together as a dough (it becomes bit sticky to manage)
4. Add some more evaporated milk or the Dry Milk Powder to this as needed to achieve a tight consistency.
5. Make this in the form of a ball, smear your hands in water to smoothen this ball.
6. Keep this ball in the freezer for about 30 minutes.
7. Now using a grator – grate this in another clean bowl.
Khoya is ready. You can keep it in the fridge for a day or so, but do not store it longer.