Khoya (Mawa / Milk Solids)
ミルクの旨味の限界突破！インドスイーツの土台となる甘い粘土
Description
Solidified milk slowly simmering on low for hours stirring constantly to completely evaporate moisture. Has intense milk richness and faint caramel aroma, acting as premium sweets base.
Classification: For Maniacs,Dairy,Ultra Rich
Shops selling Khoya (Mawa / Milk Solids)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Milk(Full-fat milk)
Instructions
- When making Gulab Jamun (world's sweetest fried dumpling), knead massive Khoya (Mawa) into wheat flour and a little baking powder to make dough.
- Roll small, fry slowly in low-temp oil cooking to the core.
- Soak in super-sweet syrup scented with cardamom/rose water, completing when Khoya absorbs syrup puffing to the limit.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Kneaded mix of milk powder and a little heavy cream (highly excellent as easy sub)
Pairing
Gulab Jamun, Barfi, Peda (Various Indian sweets)
Trivia
[Hardcore] 'Khoya' or 'Mawa'. Almost all North Indian sweet confections (Mithai) are made based on this 'Khoya'. Since only ~200g is yielded from 1L of milk, during festivals (Diwali etc.) milk across India is consumed to make this Khoya.
Eating tips & etiquette
[Unique Usage] Scoop freshly made Khoya mixed just with sugar and cardamom powder while still warm, hogging it as the ultimate milk caramel!
Allergen
Dairy