Dairy | Vegetarian

Khoya

Bos taurus Allergens: Milk
Khoya

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine South Asian (Indian)
  • Seasonality Year-Round
  • Source Cow's milk, Buffalo's milk.

The Forktionary Angle

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Definition

A concentrated milk solid made by slowly simmering full-fat milk until most of the water evaporates, used extensively in Indian sweets.

Sensory Profile

TasteRich, Creamy, Sweet, Milkish, Caramelized (if browned)
TextureSoft, Granular, Crumbly, Moist
AromaSweet dairy, Cooked milk, Caramel (if browned)
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (1 oz)
Calories380 kcal
Total Fat25g
Saturated Fat15g
Trans Fat0g
Cholesterol80mg
Protein15g
Total Carbohydrate25g
Dietary Fiber0g
Total Sugars25g
Calcium400mg
Iron0.1mg
Potassium300mg

Chef’s Secret

For soft, granular khoya, continuously stir full-fat milk over medium-low heat to prevent scorching, ensuring even water evaporation and fine texture.

Substitutions

Best Match

Ricotta Cheese

1:1

Similar texture and mild dairy flavor, for moisture.

Dry Milk Powder + Milk/Cream

Mix to paste

Best for authentic flavor/texture, requires reconstitution.

Evaporated Milk (Reduced)

1:1

Simmer to thicken, good dairy base, less granular.

Cream Cheese

1:1

Creamy and tangy, for richness in some desserts, not a flavor match.

Buying Guide

Look for fresh, unsweetened khoya at Indian grocery stores. Can also be made at home from full-fat milk.

Flavor Pairings

Cardamom Saffron Nuts Sugar Ghee Fruits