Khova
Khoya, also known as mawa, is a dense, evaporated milk solid widely used in Indian sweets and desserts. It's created by slowly simmering milk in a large, open iron pan until almost all the moisture evaporates. This process transforms the milk into a rich, creamy, and slightly grainy solid. Khoya has a subtly sweet, milky flavor and a firm, yet pliable texture. Its color varies from off-white to pale yellow depending on the type of milk used and the cooking time. It's a key ingredient for achieving the authentic taste and texture of many traditional Indian delicacies.
Common Uses
- Khoya is used as a base for many Indian sweets, such as barfi and peda, providing a rich and creamy texture.- It serves as a filling or stuffing for sweets like gulab jamun and gujia, adding a delightful milky flavor.- Khoya is frequently crumbled and sprinkled over desserts like gajar ka halwa (carrot pudding) for enhanced richness and visual appeal.- In some savory dishes, khoya is used to thicken sauces and add a subtle sweetness, especially in North Indian cuisine. - It's often grated and mixed with nuts and spices to create flavorful fillings for modaks, a popular sweet dumpling. - Khoya can be kneaded with flour to make delicious flatbreads like khoya paratha, a satisfying and flavorful meal.
Nutrition (per serving)
Nutrition (per serving)
Calories
378.0kcal (18.9%)
Protein
18.0g (36%)
Carbs
6.0g (2.18%)
Sugars
6.0g (12%)
Healthy Fat
9.0g
Unhealthy Fat
20.5g
% Daily Value based on a 2000 calorie diet
Nutrition (per serving)
Calories
378.0kcal (18.9%)
Protein
18.0g (36%)
Carbs
6.0g (2.18%)
Sugars
6.0g (12%)
Healthy Fat
9.0g
Unhealthy Fat
20.5g
% Daily Value based on a 2000 calorie diet
Health Benefits
- Excellent source of calcium, essential for strong bones and teeth.
- Provides protein, crucial for muscle building and repair.
- Contains healthy fats, offering energy and supporting cell function.
- A source of vitamin B12, important for nerve function and red blood cell formation.
- May improve gut health due to the presence of certain milk-derived peptides.
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Storage Tips
Khoya is highly perishable and requires proper storage to prevent spoilage. Ideally, it should be refrigerated immediately after purchase or preparation. Wrap it tightly in plastic wrap or place it in an airtight container to minimize moisture absorption and odor contamination. Use within 3-5 days for optimal freshness. For longer storage, khoya can be frozen. Divide it into usable portions, wrap well, and freeze for up to 2-3 months. Thaw in the refrigerator before use.
