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Khoya / Mawa
Cook Time
20 mins

Milk-based product that forms base of several Indian sweet dishes.

Course: Basics
Cuisine: Bengali (Indian)
Keyword: dessert base, khoya, paneer
Author: Rapti B
  • 1 cup Fresh/heavy cream
  • cup Milk powder
  • 2 tablespoons Ghee
  • 1 teaspoon Semolina
  • 1/4 teaspoon Cardamom powder (optional)
  1. In a large, thick-bottomed pan, combine the cream, milk powder and ghee. Place the pan on low flame.

  2. Stir occasionally and keep an eagle eye on it; or a hawk eye. Whatever you do, do not leave the mixture unsupervised. The reason being, the mixture will start sticking to the bottom of your pan and burn. You do not want extra brown bits to mar the perfection of your khoya.

  3. Keep scraping down the sides of the pan, allowing the milk solids to mix with the khoya-in-process.
  4. You will reach a point when the mix will become slippery and stop sticking to the pan. Add the semolina and mix well until the mixture becomes squishy.
  5. Whisk it off the gas and let it cool. Your khoya is ready!
  6. You can add the cardamom powder for added flavour. Or just add the flavours you would need to make a sweet of your choice.