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Homemade khoya chocolate
Homemade khoya chocolate

I wanted to use leftover khoya that was in the freezer for a week. So I decided to make milk Kova. I was craving for chocolate at that time.

When I had searched the refrigerator, I had found out that my hungry kids had finished all the chocolates. Some cooking chocolate was left.

Tried this recipe, and it came out well. So I thought of sharing this.

Khoya is a thickened milk solid. Milk is boiled in low heat to evaporate the moisture for a long time to thicken it. Khoya is used to be an unsweetened version.

Khoya can be used to make burfi, Gulab Jamun, carrot halwa, deep-fried khoya dumplings.


  • Khoya-150 gm
  • Butter-1/2 tsp
  • Milk-1 tbsp
  • Cooking chocolate-100gm
  • Sugar-7 tsp
  • Chopped nuts(almond,pistachio)-3 tbsp


  • Add khoya and sugar in a pan. Cook this in low heat until everything blends together. Add nuts and cook for a few minutes. Keep this aside to cool it.
  • When it is warm, mash it and make some dough. Roll into a log shape using hands and cover it in parchment paper. Keep this in the refrigerator for 30 minutes.
  • Boil water in a wide pan or pot. Take a small pot or pan which fits inside the large pot.
  • Melt the cooking chocolate along with butter in the small pan in low heat.
  • Add milk and cook until its consistency becomes sauce-like.
  • Check if the khoya mixture is hard enough to cut.
  • Cut it into 1/2 inch pieces. When the chocolate sauce is warm enough, dip the khoya pieces in it and keep them in a parchment paper with enough space between them to avoid sticking together.
  • Keep this in the refrigerator for 30 minutes.
  • Serve chilled to avoid melting if you are in a warm country.


  • Khoya can be available in many Indian stores. Mava is a sweetened version.
  • I am using raw sugar in this recipe.
  • Roasted nuts give good flavour and crispiness.
  • If you are in diet and wanted to avoid butter, just add milk and continue with the rest of the steps.

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