By Suprita Mitter
October 29, 2024
Khoya (or mawa) is a versatile ingredient that adds richness and depth to Indian sweets, especially during Diwali. Made by reducing milk to a dense, creamy solid, khoya imparts a creamy texture and intense flavour, making it perfect for a range of festive treats.
Soft, spongy, and soaked in sugar syrup, gulab jamun is a favourite at every Diwali celebration. Khoya adds a delightful richness to the dough, which is deep-fried and then soaked in a fragrant syrup flavoured with cardamom and rose water.
Khoya-based barfi is a melt-in-your-mouth delight, usually flavoured with cardamom and garnished with nuts or edible silver leaf. Variations include pistachio, almond, and chocolate, making it an irresistible treat for any sweet lover.
Kalakand is a moist, crumbly sweet made from cooking khoya with sugar until it becomes thick. This dish is known for its grainy texture and can be flavoured with cardamom or saffron for a fragrant, festive touch.
Pedas are small, soft, and slightly crumbly sweets made by mixing khoya with sugar and cardamom. Often shaped into rounds and garnished with pistachios or almonds, these sweets are perfect for sharing and gifting during Diwali.
These creamy ladoos combine khoya with condensed milk, sugar, and saffron (kesar). The result is a soft, saffron-infused sweet that's garnished with crushed nuts, adding a luxurious touch to the Diwali sweets platter.
Khoya jalebi is a unique twist on the classic jalebi, with the addition of khoya to the batter for extra richness. These spirals are deep-fried and soaked in sugar syrup, resulting in a crispy yet creamy delicacy perfect for festive indulgence.
Gujiya is a fried pastry filled with a sweet khoya mixture flavoured with nuts and cardamom. The golden, crispy exterior complements the rich, creamy filling, making gujiya an essential sweet for Diwali, symbolising the festive spirit.