Dairy & cheese · solid
Khoya
Also called khoa, mawa
Indian milk solids made by slowly reducing whole milk; rich, nutty and lightly sweet. The base of gulab jamun, barfi, peda and rich gravies.
What can replace it
- T2 · GoodMilk powder
Cook with a little ghee and cream into a dough; less caramelised and grainy. (use 0.8× the amount)
- T2 · GoodRicotta
Cook down until dry; lighter and less caramelised. (use 1.5× the amount)
- T3 · In a pinchPaneer
Mash finely and cook with milk; less rich and grainier.
- T3 · In a pinchSweetened condensed milk
Very sweet and runny; reduce it and cut the recipe's sugar. (use 0.75× the amount)
Cook with Khoya