Khoya

Khoya
A daily product used mainly in making many sweets dishes. It is also considered to be one of the most important dairy products in many houses and is very commonly used in India.

Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese.

For the Khoya (mava) :
¼ cup powdered sugar
Method:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Keep it to cool.

The most important milk products for sweets are evaporated milk and a type of Indian cheese: By boiling milk, one first obtains a viscous liquid called rabadi [रबडी]; boiling further, one arrives at a sticky, aromatic mass known as khoya ...

Khoya An Indian cooking term that refers to the process of boiling milk and stirring continuously over a low flame. Reduces and thickens the food to a soft cream-cheese consistency. This method of cooking is used widely in desserts and sweet meats.

The milk is traditionally made into five products: yogurt (dahi), clarified butter (ghee), Indian cheese (chenna or paneer), thickened milk sauce (rabadi), and milk fudge (khoya).

khoya (Ind.) Milk "fudge," very thick and reduced.
kibbeh (Mid. E.) Bulghur and ground lamb, onions, and pine nuts,
deep-fried or served raw; its origin is Lebanese and it has many variations.

See also: Sauce, Cooking, Milk, Chine, Water