Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Also known as mawa, खोया, khoa, reduced milk solids, milk fudge.
Whole milk reduced over low heat until almost all the water is gone, leaving a soft, fudgy solid. The base of gulab jamun, peda, barfi, and countless other Indian sweets.
Also Called
mawaखोयाkhoareduced milk solidsmilk fudge
Properties
Density Index
0.90 g/cm3
1 Cup Weight
216g
Texture
Soft solid
Category
Dairy
Top Substitute
Ricotta + Milk Powder
Use 1 cup ricotta + 2 tbsp milk powder per cup khoya
Closest fresh-substitute. Drain ricotta first; toast briefly to dry. Lacks the cooked-milk flavour.
Most-used links for Khoya
Conversion
Khoya cups to grams
1 cup = 216g
Conversion
Khoya grams to cups
Reverse the most common baking lookup.
Conversion
Khoya tablespoons to grams
Useful for small-batch adjustments and spoon measures.
Best Substitute
Ricotta + Milk Powder
Use 1 cup ricotta + 2 tbsp milk powder per cup khoya for the closest starting point.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 54.0 grams |
| 1/3 cups | 71.0 grams |
| 1/2 cups | 108 grams |
| 1 cups | 216 grams |
| 1.50 cups | 324 grams |
| 2 cups | 432 grams |
| 3 cups | 648 grams |
| 4 cups | 864 grams |
Figures use the US cup (236.6 ml).
Density: 0.9 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Khoya equals 213 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Recommended Tools & Pantry Picks for Khoya
Optional shopping references for bakers who want to compare tools and pantry options related to khoya.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Khoya
Ricotta + Milk Powder
good1 cup ricotta + 2 tbsp milk powder per cup khoya
Closest fresh-substitute. Drain ricotta first; toast briefly to dry. Lacks the cooked-milk flavour.
Closest fresh-substitute. Drain ricotta first; toast briefly to dry. Lacks the cooked-milk flavour.
Mascarpone
moderate3/4 cup per 1 cup khoya
Higher fat, cleaner flavour. Works in barfi-style sweets but not gulab jamun.
Higher fat, cleaner flavour. Works in barfi-style sweets but not gulab jamun.
Storage Tips
Refrigerate in airtight container 3-4 days. Freezes for 2 months — thaw fully and crumble before use.
Baking Science
About 25-30% fat, 20% protein. Three grades by moisture: batti (driest, hardest), danedar (granular), chikna (smooth). Recipes assume chikna unless noted. Cup weight varies meaningfully across grades — weigh when possible.
Recipe Context
For laminated dough: temperature and exact fat mass impact layer definition.
For creaming methods: weight keeps butter-to-sugar balance stable.
For custards: tight dairy ratios reduce curdling risk.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Butter and dairy temperature affects emulsion stability and spread.
Brand Variance & Measuring Method
Baseline reference: 1 cup khoya = 216g. In real kitchens, a practical range is usually 203g-229g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of khoya?
1 cup of khoya weighs 216 grams.
What can I substitute for khoya?
Ricotta + Milk Powder (1 cup ricotta + 2 tbsp milk powder per cup khoya), Mascarpone (3/4 cup per 1 cup khoya)
Explore Khoya Further
Reference
See khoya in the full measurement table
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.