Easy Khoya Toffee Recipe – Indian Milk Candy with Nuts

Last Updated on 3 months by Neha Deshmukh

Easy Khoya Toffee Recipe – Indian Milk Candy with Nuts

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this Khoya Toffee recipe. It’s a little piece of heaven – soft, melt-in-your-mouth, and packed with the goodness of khoya and nuts. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s surprisingly easy to make, and the results are seriously impressive.

Why You’ll Love This Recipe

This Khoya Toffee isn’t just delicious; it’s special. It’s a delightful blend of textures – the soft, chewy toffee with the satisfying crunch of nuts. Plus, the subtle sweetness of khoya is just… comforting. It’s perfect for festive occasions, gifting, or just a little self-care treat. And honestly, who doesn’t need a little of that?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup All-purpose flour (about 120g)
• 1 ½ tsp Yeast
• ¼ cup Milk (60ml)
• 1 tbsp Sugar
• ¼ cup Powdered sugar (30g)
• 1 tbsp Vegetable oil (15ml)
• 1 cup Khoya (about 200g)
• 2 tbsp Powdered sugar (20g)
• 1 tbsp Cashew, chopped
• 1 tbsp Pistachio, chopped
• 1 tbsp Almonds, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Khoya/Mawa: This is the star of the show! Khoya is essentially solidified milk solids, and it gives the toffee its signature creamy texture and rich flavor. You can usually find it at Indian grocery stores. If you’re struggling to find it, you can try substituting with ricotta cheese (drained very well) or even mashed sweet potatoes, but the flavor won’t be quite the same.
• Nuts: I love the combination of cashews, pistachios, and almonds, but feel free to get creative! Walnuts or even a sprinkle of sesame seeds would be lovely. In some parts of India, people prefer using only almonds or cashews – it really comes down to personal preference. My grandmother always used a generous amount of pistachios, saying they brought good luck!
• Flour: All-purpose flour works perfectly here.
• Yeast: Make sure your yeast is fresh for the best rise.

Step-By-Step Instructions

Alright, let’s get baking! Don’t worry, it’s easier than it looks.

1. Activate the Yeast: First, dissolve the sugar in the warm milk. Sprinkle in the yeast and let it sit for 5-10 minutes, until it gets foamy. This means the yeast is alive and kicking!
2. Make the Dough: In a large bowl, combine the flour, powdered sugar, and oil. Pour in the yeast mixture and mix everything together until a smooth, slightly sticky dough forms.
3. First Rise: Cover the dough and let it rise in a warm place for about an hour, or until it doubles in size. Patience is key here!
4. Prepare the Filling: While the dough is rising, let’s make the khoya filling. In a separate bowl, mix the khoya, powdered sugar, and chopped nuts until everything is well combined.
5. Shape the Toffees: Once the dough has risen, divide it into small, equal portions (about 12). Roll each portion into a circle, place a spoonful of the khoya filling in the center, and carefully seal the edges to form little toffee shapes. You can get creative with the shapes – I sometimes make mine look like little flowers!
6. Bake to Perfection: Preheat your oven to 180°C (350°F). Place the toffees on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until they turn golden brown.
7. Cool & Enjoy: Let the toffees cool completely before serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overbake the toffees, or they’ll become hard. You want them to be slightly soft and chewy.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• For a richer flavor, you can add a teaspoon of cardamom powder to the khoya filling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the khoya with a plant-based ricotta alternative or a cashew-based cream. Use plant-based milk for activating the yeast.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour.
• Spice Level: Add a pinch of cardamom or a few strands of saffron to the khoya filling for a fragrant twist. My friend Rani always adds a tiny bit of nutmeg – it’s divine!
• Festival Adaptations: For Diwali, you can decorate the toffees with edible silver leaf (varak). For Holi, you can add a drop of food coloring to the dough for a festive touch.

Serving Suggestions

These Khoya Toffees are delicious on their own, but they’re also lovely with a cup of chai or a glass of warm milk. They make a wonderful addition to any sweet platter.

Storage Instructions

Store the cooled toffees in an airtight container at room temperature for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What is Khoya and where can I find it? Khoya is a traditional Indian milk solid, often called mawa. You can find it at most Indian grocery stores, usually in the refrigerated section.
• Can I make this toffee without an oven? Yes! You can try making these on a stovetop using a heavy-bottomed pan. Cook them on low heat, flipping occasionally, until golden brown. It requires a bit more attention, though.
• How do I prevent the toffee from becoming hard? Don’t overbake them! Keep a close eye on them in the oven and remove them as soon as they turn golden brown.
• What’s the best way to store homemade toffee? Store them in an airtight container at room temperature.
• Can I freeze this toffee? Yes, you can! Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep for up to a month.

Enjoy making (and eating!) these delicious Khoya Toffees. Let me know how they turn out in the comments below! Happy baking!