khoya
Also known as: mawa, khoa, khua, evaporated milk solids
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Also known as: mawa, khoa, khua, evaporated milk solids
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A luxurious Mughlai curry featuring soft, delicate paneer and khoya koftas, stuffed with nuts and raisins. These are gently fried to a golden hue and then simmered in a rich, creamy white gravy made from cashews, yogurt, and aromatic spices. A true royal treat for special occasions.
A treasured Sindhi festive delicacy, Praghree is a multi-layered, flaky pastry filled with sweet, cardamom-scented khoya and nuts. Each piece is meticulously folded, deep-fried to a perfect golden crisp, and then dipped in a fragrant sugar syrup, creating an irresistibly rich and crunchy treat.
A traditional Sindhi sweet made from unsalted chickpea flour noodles (sev) and rich milk solids (khoya/mawa). This unique barfi boasts a soft, slightly grainy texture and a delicate cardamom flavor, making it a beloved treat for festivals and special occasions.
A delightful and unique Indian sweet where tender pointed gourd shells are filled with a rich, nutty khoya mixture. This traditional dessert is a beautiful surprise, blending vegetable and sweet flavors in a perfect festive treat.
Fresh khoya typically lasts for 3 to 5 days when stored in an airtight container in the refrigerator.
Yes, khoya freezes very well. Wrap it tightly in plastic wrap and place it in a freezer bag; it will stay good for up to 2 months.
A mixture of full-fat milk powder and heavy cream, or ricotta cheese cooked until the moisture evaporates, are the best substitutes.
Spoiled khoya will have a sour or off-smelling odor, may develop mold, or feel excessively slimy to the touch.
There are three main types: Batti (hard), Chikna (smooth/soft), and Daane-daar (granular), each used for different types of sweets.
It is highly nutritious, providing protein and calcium, but it is also very high in calories and saturated fat, so it should be consumed in moderation.
You can soften hard khoya by grating it and then lightly sautéing it with a few drops of milk on low heat.
It is a primary ingredient in Indian sweets like Gulab Jamun, Gajar ka Halwa, Peda, and various types of Barfi.
khoya is a versatile ingredient found in cuisines around the world. With 380 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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