Khoya or mawa or mava or kiti is made from milk. Khoya is used in making many Indian sweets dishes. Ready made khoya is easily available in India from sweet shops. However, outside India, it is not available in the supermarkets or on Indian shops.
Khoya is actually a very thickened mild, almost solid. It can be prepared at home by boiling and reducing the milk to a semi-solid stage. However, this method takes too much time. The following mawa recipe makes khoya quickly with the ingredients easily avaialble in supermarkets.
Three different types of khoya, batti ka khoya, chikna khoya and danedar khoya are available in India.
The batti ka khoya is full solid, set into moulds (batti) and made with full cream buffalo milk. The chikna khoya is made with low fat buffalo milk and left loose in consistency with a higher moisture content. The danedar khoya is made with full cream buffalo milk, in which some tartary powder is added to curdle the milk, making the khoya soft and textured.
All of the above types of mawa contain too much fat of buffalo milk. The recipe given below makes khoya of low fat in 10 minutes.
