dairy
Milk solids or milk powder
Khoya
2.1 g1 teaspoon
6 g1 tablespoon
Using dry milk powder at about 0.43 g/ml; khoya is denser, so spoon weights differ.
Instead of Milk solids or milk powder
Milk powderFor 100 g khoya use 40 g milk powder whisked with 60 g full cream milk; simmer to a thick paste. Stir often.
Condensed milkUse 70% of the weight for khoya and cut sugar by about 30%. Add 10 g milk powder to thicken if needed.
Full cream milkFor 100 g khoya use about 500 g full cream milk; reduce slowly, stirring, until thick. Takes much longer.
