Khoya is the base for most Indian milk sweets. It is used in certain Kashmiri gravies also. Khoya is unsweetened version of Tirratupal made in South India. Srivilliputtur in Tamilnadu is famous for its milk halwa, Tirattupal and Khoya. All of these are solidified milk in different consistencies. My association with Khoya came many years back when we lived in Kenya.
Kenya has significant amount of Indian origin population. Back then, the population was predominantly Gujarati. Kenya enjoys Tropical climate and its capital Nairobi is at good elevation and hence has cool climate. Basically all basic Indian groceries and vegetables would be available, but getting a slightly processed one is next to impossible.
For me the most east sweet to make was Gulab Jamun and I was surprised that no brand of Gulab Jamun mix was available in the stores at Nairobi. A Gujarati aunt told me that I should first prepare Khoya and then mix it with all-purpose flour to make Jamun.
She also told me how to prepare Khoya. Full crème milk reduced by continuous stirring was only Khoya. After I prepared Khoya, I was too inclined to make it Tirratupal (sweetened Khoya) rather than making Jamuns. I finally made Jamun which tasted yummy.
I was at Nairobi only for about 15 months’ time, but I happened to be surrounded by master cooks with each specializing in their own dishes. And back then, it was a very small Tamil community and we look for every small occasion to celebrate. Invariably every week there will be get together at someone’s house and I too have hosted many such get togethers. This honed my cooking skills considerably. I can cook for 20-30 people at ease only because of the practice I had then. Every small thing happening in life is an opportunity to learn.
Nowadays I make Jamun only with Khoya, but fortunately Khoya is readily available in supermarkets in Chennai. I made Khoya yesterday and turned it in to delicious Tirratipal. Here is a simple recipe to make Khoya.
Khoya or Mawa
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep time: 5 mins |Cook time: 40 min | Makes: 250 grams
Full crème milk – 1 Litre
- To reduce cooking time, pour the milk in electric rice cooker and let the milk boil and reduce on its own for about 30 minutes. You can add the milk to a wide mouthed kadai also, but you need to stir continuously.
- Place a kadai in low flame and add the reduced mixture stirring continuously for another 10 min.
- Milk will solify and becomes Khoya.
- Ensure that milk does not sticks to the base. To ensure that stir continuously. If you are using electric rice cooker, add a spoon along with milk. This would prevent milk from sticking to a large extent.
Related: You might also be interested in my post on Storing vegetables.