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.