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.
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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.
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