Khoya or maw is an integral part of Indian cuisine, it is used in making many, many Indian sweets. Most non-Indians have not heard of it. Some Indian grocers outside India sell it. You can also get it from Mithai wallahs (Indian sweet shops). Traditional method of making Khoya is by condensing the milk by boiling it in a wide pan or wok, until it becomes semi solid. Here, it is made from full cream powder milk, taking only a short time. It is good, but has a slight aroma of the powder milk it is made from. It is excellent for making burfi sweets, where other ingredients like sesame seeds/coconut/almonds are added and things like carrot halwa. Makes approximately 250 gm.
Ingredients
| • | 200 gm. milk powder (you can make it from skimmed milk powder too) |
| • | 40 ml. milk. |
| • | A few drops of ghee |
| • | A handkerchief or piece of muslin |
| • | Pressure cooker |
Instructions
| 1. | Place powder milk in a bowl and add fresh milk from the measured amount, a little at a time, until you get a soft ‘dough’ like consistency. Knead it a little to make it smooth. |
| 2. | Place it in the centre of a piece of cloth. Lift edges and tie into a round bundle. Place it in a metal bowl. |
| 3. | Fill about 2 inches of hot water in the pressure cooker, place a ‘trivet’ in the centre and place your metal bowl on top of the trivet. |
| 4. | Close lid, without using the ‘weight’ and steam for 15 minutes. |
| 5. | Open lid, take the bundle and open it on a plate, allow to cool. Khoya is now ready. Crumble it to use any way you like. |
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