Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Ricotta + Milk Powder at 1 cup ricotta + 2 tbsp milk powder per cup khoya, then adjust liquid or bake time in small steps after a test batch.
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.
View full adjustment notes →On CupOrGram, 1 cup of khoya is treated as 216 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Khoya cups to grams →Ricotta + Milk Powder at 1 cup ricotta + 2 tbsp milk powder per cup khoya is the closest match — Closest fresh-substitute. Drain ricotta first; toast briefly to dry. Lacks the cooked-milk flavour. If that is unavailable, Mascarpone (3/4 cup per 1 cup khoya).