Choose alternatives that hold batter consistency and help keep a light interior. These batters are sensitive to liquid ratios and acidity, both of which affect fluffiness and browning.
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 →Use 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. Mix as the original recipe directs, then taste and adjust liquid or bake time in small steps after a test batch.