Khoya
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Khoya

Making Khoya is a bit of a time consuming thing. To kill time you can prepare it as a side task, while you are doing something else in the kitchen, e.g. like chopping, preparing some other dish etc.
Use a deep, non-stick, large and thick-bottomed heavy pot to make the Khoya. This will prevent the milk from spilling, boiling over, or the bottom get burned while simmering. All you need to do is continue stirring in intervals, since the milk gets reduced on its own on a low flame.
For recipes with Khoya check out Khoya Barfi, Kheer with Khoya.

dancing with sugar&spice

Ingredients

4-portion
  1. 2 milk liters of full fat

Method

180 mins
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    Pour the milk in a large thick-bottomed heavy pot and place the pan on the stove top. Turn on to medium flame and bring milk to gentle boil. Stir.

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    Immediately lower the flame and simmer the milk. Stir with a wooden spoon at intervals of 5 minutes whilst the milk is simmering for about 30 minutes. Its very important that the milk does not boil over!

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    You will slowly notice that the milk begins to froth at this point. Stir well. This will happen many times while simmering. Continue stirring. Scrape the milk solids from the sides and add to the milk.

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    About after 1 1/2 hours or so, the milk will continue to reduce and thicken as its being simmered on a low flame. There will be a stage reached, when the reduced milk will resemble Rabri (an indian sweet). Continue to scrape the milk solids from the sides and add to the milk.

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    Continue to simmer and stir. Towards the end when the milk has been mostly evaporated, you will see bubbles bursting in the reduced milk due to moisture. At this point continuously stir or else it will get browned or burnt.

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    When the bubbles are gone, its time to switch off the flame. In total it took me 2 hours and 40 minutes overall on a low flame.

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    Let the Khoya cool and then refrigerate it. Add this homemade Khoya as required while making various Indian sweets or -curries.

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