If you are an Indian and fortunate enough to be spared by the curse of dairy or lactose allergy it’s most likely that you have grown up tasting mawa/khoya in one form or the other.Be it your favourite hot gulab jamun or gajar ka halwa from Delhi or Shaktigar-er lyangcha and kheer -er shondesh from West Bengal or Benaras ka pedha they all contain khoya or mawa.This dairy product which is an essential part of many Indian sweet and savory dishes is actually the residue milk solid made from dry whole milk or whole milk thickened in a deep open vessel over slow heat.
Facts about Khoya/Mawa…did you know?
- Khoya are of 3 types : Hard Khoya or Batti Khoya is the toughest variety of milk solids used in making pedha or ladoo.Smooth Khoya or Chikna Khoya is soft,smooth and sticky variety used in shondesh and rabri making.There is also a granulated variety known as Danedaar Khoya and is used to make kalakand,milkcake etc.In this the milk is curdled before evaporation leading to a grainy texture of khoya.
- Khoya is used in making many Indian dessert,but the sweetened variety is a dessert in itself and is known as Pal Khoya .
- Around Diwali about 2000 people flock in old Delhi’s whole sale khoya market at Mori gate bus terminal and huge quantity of khoya and mawa comes from U.P,Punjab,Haryana and Rajasthan.
- You can find numerous shops in old Delhi selling mawa or khoya for a living.Om Shiv Mawa Bhandar,Jamnadas Khoyawale,Vishal Mawa Bhandar,Pawan Dairy Products are few Khoya dealers from Patel nagar,ChandniChowk,Khari Baoli markets of Delhi.
- Old Delhi’s khoya market handles 50 tonnes of Khoya on any given day.Apparently tons of milk solids are auctioned everyday at Khoya Mandir at Mori Gate on a wholesale basis.
- Khoya or Mawa are widely used in Indian,Pakistani,Bangladeshi and Nepalese cuisine in making dessert and exotic savory dishes.
- It is similar to Ricotta Cheese but the moisture content is much less in Khoya than in Ricotta Cheese.
- Khoya/Mawa are great source of Vitamin D and calcium.
- The usage of khoya or mawa largely increased and spread over the whole of North India with the Mughal rule and the previous muslim invasions.The Arab traders brought with them exotic spices, Khoya or mawa and the royal rasoi(kitchen) hugely patronized the usage of such food ingredients leading to spread of this culinary culture along with the Mughal rule.
Being brought up in Kolkata,the epicentre of the art of ‘mishti’ or ‘shondesh’ making along with the Kolkata style mughlai food I got introduced to khoya or mawa quite early in childhood.Mom’s Shahi Paneer or home made ledikini would contain proportion of milk solids.We got our supply of milk solids or khoya readily available in the para’r mishti’r dokan (local sweet shops).The khoya could have been bought from the shop and used at one’s disposal,and even sometime stored in air tight containers in the fridge for over 1-2 days atleast.
After coming to UK I realized the blessings of the local sweet shops ,because the khoya making process is indeed time and energy consuming.Being the foodie that I am I was ,however,unperturbed by the unavailability of khoya from the local shops.I decided to make it on my own without being bogged down by the strenuous and time consuming procedure. I came up with a shortcut.Yes ‘short cut to success’ do exist..at least in case of khoya or mawa making 🙂
Dry whole/full fat milk powder : 1 cup
Ghee or clarified butter : 3 teaspoon
Milk : 1/4 th cup
Procedure of Khoya or Mawa making
In a microwave safe bowl take 3 teaspoon ghee and to it add 1/4th cup milk(room temperature).Mix it well and put in the microwave for 1 and 1/2 minute or till the milk is warm .After taking out the bowl, put 2 cups of dry milk powder over the hot ghee-milk mixture. Stir and mix it well with a spoon.The mawa/khoya is ready.
- To have more grainy textured khoya you can add half to one cup of more milk powder.
- This khoya can be brought to room temperature,knead into a tight dough(by adding a teaspoon of milk if it’s too dry) and wrapped in a muslin cloth to be stored in the fridge for around 3-4 days and can be frozen for about a month in an air tight container.
- Bong Appetite’s suggestion : You can use this khoya in making Shondesh and Enchor -er Biriyani.