We have a galaxy. An entire milky way of milk-based sweets for every occasion. Khoya, also called mawa, is something of a Sun upon which an array of sweets depend. Khoya winds up in burfis, gulab jamuns, rabri, basundi, kalakand, pedas, gujiyas, and my personal favorite laddoos. It’s possible I missed out a hundred more.
But it was only recently I discovered my squeeze- Khoya Coconut Laddoo. Thanks to Surbhi, a home baker based in Delhi, famous for her traditional sweets. We invited her to Farmery's Kitchen, and she surprised us with these laddoos!
No frying, drying, or crying. Just rolling the ingredients into a ball between your palms- this simple to make dessert will cure all your dessert blues!
How to make Khoya?
As the name suggests, this sweet revolves around Khoya. Now, you can go and buy it easily in the market. But, making it at home adds more flavor and health.
All you need to do make Khoya is boil down one litre of milk while stirring continuously (so it doesn't burn). Boil it till it forms a pasty consistency. That should take a little over half an hour for one litre of milk. You’ll get one cup of khoya from that.
Before you balk at the volume, trust me, it goes a long way.
- 4 table spoon Khoya + 4 extra table spoon for binding
- 4 table spoon dessicated coconut
- 3 table spoon castor sugar
- ¼ table spoon cardamom powder
- 1 table spoon raisins
- 2 table spoon cashew nut
1. Combine all the above ingredients in a bowl.
2. When mixed, if dry, add at least 2 tbsp milk for moistening so you can roll out the dough into spheres between your palms.
3. Roll each sphere in some desiccated coconut.
4. Top each laddoo with a nut, and plate.
Here's a video of Surbhi making the laddoos herself-