# Khoya Recipe – How to Prepare Khoya at Home (Unsweetened)
Khoya, commonly referred to as mawa, is an essential component in Indian cooking, especially in crafting various desserts and savory meals. Though the process of producing khoya can be time-consuming, the outcome is a delectable and creamy milk product that enhances the taste of numerous traditional dishes. This article will walk you through the steps of creating unsweetened khoya at home.
## What is Khoya?
Khoya is fundamentally concentrated milk solids achieved by simmering full-fat milk until the majority of the liquid evaporates. The name “khoya” differs regionally throughout India; for example, it is called “kova” in Telugu and Tamil and “mawa” in Hindi, particularly in western regions like Rajasthan.
## Types of Khoya
Khoya exists in three distinct textures based on its moisture level:
1. **Chikna (Dhapa)**: Soft and loose, ideal for sweets such as gulab jamun and rabri.
2. **Danedar**: Somewhat firmer and grainy, perfect for kalakand and milk cake.
3. **Pindi**: Solid with no moisture, shaped into bricks, used for burfi and laddu.
## Ingredients
– **Full-fat milk**: The key ingredient for preparing khoya.
## Yield
Using 1 liter of full-fat milk, you can typically yield around 230 to 250 grams of khoya.
## Instructions to Make Khoya
### Step 1: Boil the Milk
1. Pour 1 liter of full-fat milk into a heavy-bottomed pan.
2. Heat the milk over medium flame until it reaches a boil.
### Step 2: Reduce the Heat
1. After the milk boils, lower the heat to low.
2. Continuously stir the milk to prevent it from adhering to the bottom of the pan.
### Step 3: Thicken the Milk
1. Keep stirring the milk as it reduces, a process that may take over 2 hours.
2. As the milk thickens, scrape the pan’s sides to blend the cream back into the mixture.
### Step 4: Monitor the Consistency
1. Continue cooking until the milk has thickened considerably and most of the liquid has evaporated.
2. The khoya is done when it forms a lump and separates from the sides of the pan.
### Step 5: Cool and Store
1. Take the khoya off the heat and allow it to cool.
2. Once cooled, place it in an airtight container in the refrigerator. It can remain fresh for about a week.
## Uses of Khoya
Khoya is remarkably adaptable and is included in an array of dishes, such as:
– **Sweets**: Palkova, khoya peda, khoya burfi, khoya gulab jamun, and more.
– **Savory Dishes**: Khoya naan, khoya matar, khoya aloo, and other rich sauces.
## Conclusion
Making khoya at home is a fulfilling endeavor that lets you craft a fresh and genuine ingredient for your culinary masterpieces. With just full-fat milk and a little patience, you can relish the rich flavors of homemade khoya in your preferred Indian sweets and dishes.