Khuwa (Khoya / Mawa)
全ての甘い誘惑の始まり。ミルクを極限まで凝縮した「粘土」
Description
The most crucial dairy ingredient used as the 'base (dough)' for almost all Nepali/Indian traditional sweets (Mithai). Milk is put in a giant pot and boiled down relentlessly for hours until moisture completely evaporates into a 'clay-like solid'. Rather than eaten raw, it's the raw material processed like alchemy into premium sweets like 'Peda', 'Barfi', and 'Lalmon' by adding sugar and nuts.
Classification: Dairy, Sweets Ingredient, Base
Shops selling Khuwa (Khoya / Mawa)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cow milk(or Buffalo milk: Whole milk with high fat is mandatory)
Instructions
- [Authentic Recipe]
- [Boil Down]: Pour fresh high-fat milk (or buffalo milk) to the brim in a thick-bottomed, wide iron (or brass) pot, heat on medium-high.
- [Stir Relentlessly]: Once boiling, stir relentlessly with a wooden (or iron) spatula for hours to prevent burning on the bottom/sides.
- [Finish]: Moisture evaporates, turning from liquid to syrupy paste, and finally into a 'clay-like solid lump (Khuwa)' that peels off the pan smoothly; remove from heat to cool.
Learn more Substitutes, pairings, tips
Key spices
Ultimate depth and roasted aroma of milk
Substitutes at Japanese supermarkets
Mixing JP 'Skim Milk' with a little heavy cream and butter to knead creates a very close substitute
Pairing
(Used as an ingredient for sweets)
Trivia
The reason Nepali sweets possess a 'heavy', rich deliciousness distinct from JP or Western sweets is because they use this 'condensed milk lump (Khuwa)' instead of flour.
Eating tips & etiquette
Khuwa itself contains no sugar, only possessing faint natural milk sweetness and depth. Reheat bought (or homemade) Khuwa in a pan, add sugar/cardamom, and make sweets (Mithai) of any shape.
Allergen
Dairy