A great contrast of flavors. Sharper outside and sweet inside. Balance the flavors with a tangy pea tikki stuffed with a sweet khoya and date filling.
Green peas cooked with khoya, tomatoes and spices. A delicately creamy side dish.
Khoya is used mainly for making Indian sweets like barfis and gulab jamun.
Vegetarian koftas in a rich gravy. Smooth and soft these koftas are made with khoya, therefore quite rich!
Cauliflower florets blanched, stuffed with a cheese and khoya filling. Coated in a thick besan batter and deep fried till golden.
The classic khoya barfi made with a dash of elaichi powder.
Beetroot, lauki and carrot flavored creams served on a crunchy base made with khoya and walnuts.
A simple yet delightful sweet. Three simple ingredients make for this popular Indian sweet native to Uttar Pradesh.
The earliest visitors to India called it the land of milk and honey. An Eid specialty, vermicelli cooked in milk with almonds and pistachios. Marut Sikka uses khoya as a special ingredient to enhance the flavours.
A quick Indian sweet made with sesame seeds, khoya and sugar.