Cocoa barfi & Khoya - Alternatives

If you are outside of India you most likey will not be able to find khoya so I added some alernatives by Lata Anand (resident chef at khanakhazana.com)

Cocoa barfi

2 cups milk
1 cup sugar
1/2 cup cocoa powder
2 tsp butter
4-5 drops chocolate essence
3 1/2 Tabelspoons khoya
1/2 cup fresh cream

Cocoa barfi

Ingredients

2 cups milk
1 cup sugar
1/2 cup cocoa powder
2 tsp butter
4-5 drops chocolate essence
3 1/2 tablespoons khoya
1/2 cup fresh cream

Method

Dissolve cocoa powder in half a cup of milk, making sure there are no lumps. Melt butter in a pan and cook khoya in it. Add milk with cocoa powder and stir till the mixture is thick and dry. Remove from fire and transfer to a tray. Decorate with fresh cream; put in refrigerator for 10 minutes to set.

Khoya Alternatives

1. Condensed milk (and omit sugar in the recipe)
2. Powdered Milk mixed with heavy cream
3. Unsalted Ricotta cheese - Take two cups of ricotta cheese, cook it for about 10 minute in a non-stick sauce pan. Add two tablespoon butter to it and three cups of carnation dry milk powder. Keep on stirring constantly, until it reaches "Khoya" consistency, about 7 minutes on medium heat.
4. Take milk powder. knead it like chapati dough not tight but loose. Take a muslin cloth. Tranfer the dough on it. Sprinkle some water on it. Then tie the ends of the cloth to form a bundle. Steam this bundle in a pressure cooker with water. Don't let the bundle touch the water, you can put the bundle in a vessel before putting it in cooker. Cook it till u hear 2 whistles and then switch the gas off. Open the cooker after it cools. Unknot the bundle. Remove the mava after it cools down completely.
5. You might find something called Mawa powder in indian grocery stores. However this is nothing but milk powder packaged with this name.
6. Take 2 cups of any dry milk powder or how much u want just make hard dough with peak milk or any drinking milk. wrap any nylon or cloth freez for one hr. After that remove from freezer grate it on grater and use for any receipe.
7. Mix 1 cup of any milk powder and 1/2 cup of white butter and add enough milk to make a batter of Cake consistency. Cover and Microwave on high for 2 minutes. Mix with a fork and again cover and microwave on high for 1 to 3 minutes (this time varies with the type of microwave used). When the khoya is ready it will be dry, there will be no moisture of the milk in it.
8. If a recipe calls for sweet khoya, condensed milk may be used to blend the butter and milk together to batter-like consistency.
9. In a bowl take 3 cups of full cream milk powder and 300ml of thickened cream and can of condence milk keep in microwave on high for 4 min then stir it then again keep it for 4 min stir it and your khoya is ready you can add it in halwa or make burfi or pedha.

- Lata Anand (resident chef at khanakhazana.com)