Can I make cookies without khoya?
Yes. Start with Ricotta + Milk Powder at 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.
Best Khoya Substitutes for Cookies
Find substitutions that keep spread, chew, and browning close to your original cookie recipe. Small ingredient changes quickly affect cookie spread and texture, especially fat and sugar swaps.
Can I make cookies without khoya?
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.
Top Recommendation
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.
View full adjustment notes →How much does 1 cup of khoya weigh?
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 →Alternative Options for Cookies
Common Questions for Cookies
What can I use instead of khoya for cookies?
Top options are Ricotta + Milk Powder (1 cup ricotta + 2 tbsp milk powder per cup khoya) plus Mascarpone (3/4 cup per 1 cup khoya).
Best khoya substitute for cookies?
Ricotta + Milk Powder is the top pick here. Use 1 cup ricotta + 2 tbsp milk powder per cup khoya and adjust only after a test bake.
How do I substitute khoya in cookie dough?
Replace using 1 cup ricotta + 2 tbsp milk powder per cup khoya, mix as usual, then tune liquid and bake time in small steps if needed.