Khoya, sometimes referred to as mawa, has long been a staple of Indian cuisine. It has earned a particularly special place in Indian cookbooks and kitchens, both for sweet and savoury preparations. Milk is used to make khoya. Yeah, that’s right—only milk is used to make these soft, delicious dairy products. Pure khoya is an essential basic ingredient in the majority of the traditional sweet dish and ladoo recipes. Nonetheless, in the modern era of adulteration, even khoya is produced using milk that is high in water and contains chemicals. But we advise buying A2 khoya, which is prepared with pure and unadulterated desi cow milk (A2 cow milk) for superior flavour and nutritional benefits. Numerous khoya recipes can be easily prepared with common kitchen ingredients to satisfy one’s cravings and taste buds. This article will introduce you to 12 scrumptious khoya recipes.
Introduction
I remember watching my mother spend hours upon hours making delicious dishes for holidays like Holi, Diwali, and winter vacation. Yet, she spent most of her time stirring the milk to make pure and fresh khoya (mawa). In India, Pakistan, Nepal, and Bangladesh, khoya, a dairy product, is a base ingredient in a variety of sweet and savoury dishes. It is traditionally made with pure, fresh milk that contains a lot of fat. The milk is heated in an iron pan while being stirred constantly until it thickens and the milk solids begin to settle. Making khoya is still a common habit in rural areas and even in some urban households. Nowadays, people prefer to buy khoya from dairy stores rather than manufacturing it themselves because it is time-consuming and effort to make. Khoya is, however, also sold in contaminated form in the world of adulteration.
To make delectable and tender khoya, use khoya made from pure and unadulterated milk (A2 milk). It will improve the quality, taste, texture, and nutritional value of your dish significantly.
Indian sweets aren’t just about sugar; they’re also about the delicate combination of milk, nuts, and ghee that creates irresistible flavours. These flavours are what khoya is all about, a magical ingredient that can transform not only desserts but also savoury dishes. You can make khoya recipes based on the type of khoya you use, which can range from hard to soft to granular. Khoya is also used in curry dishes. Discover the best and perhaps most tasty khoya recipes that you can effortlessly make at home. We’ve got it all, from mawa Gujiyas to khoya paneer and gajar ka halwa to tikkis, with key ingredients and a step-by-step process.
12 Mouth-watering Khoya Recipes
If you like the creamy, delicious flavour of khoya, you’ve come to the right place. Today, we’re going to share with you 12 delectable khoya recipes that will satisfy your taste buds. We recommend using only A2 khoya for all of these recipes because it will enhance the flavour, texture, and nutritional value of your dish. Let’s get started:
Gujiya: Gujiya is a traditional Gujarati sweet dish that is generally consumed during the Holi festival. With its crispy, creamy, and nutty flavour, this khoya recipe will leave your taste buds in awe. This sweet recipe is simple to make and requires only a few ingredients, such as khoya, all-purpose flour, sugar, ghee, and dried fruits of your choice. Begin by making dough out of all-purpose flour. Combine crumbled khoya, almond powder, pistachio, raisins, sugar, saffron strands, and other dry fruits of your choice for the filling. Roll out a portion of your maida dough, place some filling in the centre, and fold it into a semicircle. Deep fry your gujiyas inA2 ghee until they turn golden brown. Before serving, dip it into the sugar syrup and top it with pistachio and almond slices. It is one of the recognized khoya recipes.
Mawa Kesar Roll: Although they look very similar to Swiss rolls, this khoya recipe’s version tastes much better. You’ll need khoya, powdered sugar, cardamom, saffron food colouring, saffron strands, pistachio powder, and edible silver sheets to make this delectable treat. To begin, cook khoya and sugar powder in an iron pan for 10 to 12 minutes. Then equally divide the mixture into two parts. Add cardamom powder to one half, saffron and food colouring to the other, and then let them cool. One half should be rolled out into a rectangle form between two plastic sheets. Similarly, start the second half. Now stack the two sheets of khoya on top of one another and tightly roll them up. After that, wrap the roll with edible silver sheets and add pistachio powder as a garnish. Serve after equally slicing.
Dry Fruit Mawa Ladoo: As far as we are all aware, easy and rich are the two words that aren’t frequently combined. But these two terms are the best ones to use when describing the loved type of khoya recipes. You’ll need khoya, chhena, dried fruit powder, cardamom powder, and powdered sugar for this recipe. Mix khoya, chhena, powdered sugar, and cardamom powder in a bowl. These should all be combined to form a dough. Cut the dough into small pieces and shape it into a ladoo. After that, cover each ladoo in dry fruit powder and store them in the freezer for 30 minutes. Enjoy!
Mawa Modak: Traditionally served at Ganapati Utsav, modak is a sweet delicacy from Maharashtra. It takes just five ingredients and 20 minutes to make one of the tastiest khoya recipes. You’ll need khoya, powdered sugar, heated milk, saffron threads, and cardamom powder for this recipe. Add milk and saffron threads to a bowl, then set it aside. Cook khoya for three to five minutes with constant stirring on a non-stick pan. To the cooked khoya, add saffron milk, and simmer for a further two minutes. After that, pour the mixture into a large bowl and allow it to rest for 15 minutes. Add the powdered sugar and cardamom powder after 15 minutes, then thoroughly combine. Create adorable modaks using the modak mould, then serve.
Eggless Khoya Cupcake: At Persian and Italian bakeries in Bombay, the eggless Khoya Cupcake is well-liked and widely sold. You will need condensed milk[1], milk, almond and pistachio flakes, all-purpose flour, khoya, melted butter, baking soda, baking powder, cardamom powder, and vanilla essence to make this delectable khoya dish. All-purpose flour, baking soda, and baking powder should be combined and thoroughly mixed in a bowl. Also, combine milk, condensed milk, melted butter, cardamom powder, and vanilla essence in a separate bowl. Now combine the butter combined with the flour mixture along with the khoya and sugar, and whisk the ingredients until a smooth batter is created. Fill your cupcake mould with the batter, and bake for 15 minutes at 180°C. Enjoy!
Khoya Barfi: The entire country of India loves the traditional sweet dish called barfi. For this khoya recipe, you will need maida flour, khoya, sugar, finely chopped pistachio, milk, and saffron threads. Add a few saffron strands and 1 to 2 tablespoons of milk in a small bowl. Allow soaking. Cook khoya and sugar in an iron pan over a medium flame until the mixture thickens. Don’t forget to stir constantly. Next, after cooking for another minute, add the cardamom powder and the soaked saffron. Put the mixture on a plate and let it cool. Add chopped pistachio and almonds to your Barfi as a garnish. Enjoy! It is one of the widely used khoya recipes.
Padampuri Murg Recipe: Khoya was first employed in meat and other curries by the Mughals, even though it is typically used as a base for sweet dishes. Khoya gives your curry a rich and creamy texture, unlike heavy cream and yoghurt. This special and delectable khoya recipe calls for khoya, chicken, onion, ginger-garlic paste, dry red chillies, yoghurt, garlic cloves, ghee, cloves, cinnamon sticks, fennel seeds, coriander seeds, and salt. Add cumin, fennel, coriander, and dry red chillies to a pan. They should be cooked for two to three minutes on medium heat before being ground into a powder. In a bowl, mix the chicken, yoghurt, khoya, and ground powder; set the bowl aside. In a large pan, add the ghee, cinnamon sticks, cloves, and onions that have been finely diced. Once the onions are transparent, add the ginger-garlic paste and simmer for an additional minute. After a few minutes, add the chicken that has been marinating, along with the spices and ½ cup of water. Cook for 30 minutes, and your Padampuri Murg Recipe is ready. Serve with rice, roti, or naan.
Khoya Matar Paneer: This mouth-watering khoya recipe is incredibly simple to make and will astound your taste buds. You can dazzle anyone who tastes it thanks to its flavourful richness and creamy texture. To make this dish, first, heat a pan and add 4 tablespoons of ghee. Add cumin, hing, and finely sliced onions. Add the ginger-garlic paste when the onions start to become translucent and simmer for an additional five minutes. Add the tomatoes and green chillies now and stir-fry until the tomatoes are soft. After that, toss in the crumbled khoya and cook until it melts. Now blend them all to form a thick paste. Next, add the paste once again to the pan along with the fresh cashew paste, turmeric, red chilli powder, coriander powder, salt, and sugar. After cooking for 10 minutes, add the paneer cubes and the crushed kasuri methi. Serve hot alongside roti or naan. It is one of the popular khoya recipes.
Khoya Matar Tikki: Tikkis are a well-known North Indian street food that is often cooked with potatoes and gram flour and eaten with chutneys that are both tangy and sweet. Yet, khoya matar tikki, a delectable khoya recipe, is sweet on the inside and tangy on the outside. Start by heating a pan and adding a couple of teaspoons of ghee to make this unique recipe. After it has heated, add the Hing, cumin, ginger-garlic paste, and finely sliced onions. For approximately a minute, sauté them. Thereafter, add the green peas, turmeric, and coriander powder, and cook until the peas are soft. When the mixture is finished cooking, pour it into a blender and blend (do not make a fine paste). To get a solid mixture for your tikkis, mix in some gram flour to the paste. To make the filling, combine chopped dates, green chillies, chopped khoya, chopped pistachios, and coriander leaves in a bowl. Now take a bit of the pea mixture, flatten it, and then fill it with khoya. Similarly, make the tikkis, then deep-fry them until they turn crispy. Serve with tomato sauce and your favourite chutney. Enjoy!
Chocolate Coconut Khoya Balls: This khoya recipe requires no cooking and only 4 ingredients and 10 minutes of your time. This recipe calls for khoya, cocoa powder, powdered sugar, and desiccated coconut. In a mixing bowl, combine the khoya, cocoa powder, and powdered sugar. Divide the mixture into equal parts and shape each into a small ball. Roll the balls in the desiccated (dry) coconut until completely covered. Refrigerate for 30 minutes before serving.
Shahi Mewa Biryani: Almost everyone loves biryani. You’ll be blown away by this unique and incredibly tasty biryani recipe, and you will keep coming back for more. Start by heating clarified butter in a kadhai to make this recipe. Toss in the cashew nuts and raisins; after they’ve been fried, drain them. Add the bay leaf, whole black peppercorns, cloves, and cardamom after that. Cook them for 30 seconds before adding sliced onions. Add the chicken when the onions have become transparent and mix everything thoroughly. Cook for another 5 to 6 minutes. After that, add salt and 1 cup of water. Add khoya and milk that has been saffron-infused when the water begins to boil. Cook on a low flame for the final 10 minutes. Garnish your biryani with fried cashew nuts and raisins. Serve hot. It is one of the most loved khoya recipes.
Khoya Kulfi: Kulfi season has arrived along with summer. Traditional Indian ice cream, known as kulfi, is made from only pure milk and dried fruits. Today we are going to share with you the best recipe for khoya kulfi. This creamy kulfi is delicious to eat and is made with a mix of milk, khoya, cardamom powder, and dry fruits. Start by boiling unadulterated, fresh milk in a pan over a high flame. The flame should now be turned down while you add the khoya, sugar, almond, pistachios, and cardamom powder while stirring. Cook until the milk is half its original volume and it begins to thicken. Now turn off the gas, pour your kulfi mixture into kulfi moulds, and refrigerate for up to 8 hours or overnight. Keep the kulfi moulds in water for 3–4 minutes before serving. Remove easily and enjoy!
You can also try makingGulabjamun, Kaju khoya gravy, halwa, etc. by using A2 khoya.
Conclusion
Khoya is indeed an incredible dairy product. We’re sure you’re on your way to making one of these scrumptious khoya recipes now that you’ve finished reading this article. But before you start cooking, we want you to reconsider your khoya choice. Not every khoya will give you that creamy flavour; you must use khoya made from pure, unadulterated milk. Khoya made with A2 milk will not only add a rich, creamy flavour to your dish, but it will also improve its nutritional value. So, if you want to buy pure A2 khoya, go to your nearest SwadeshiVIP store or sign up on our official website to order any dairy product of your choice.
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