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.

Jasmin Dhar


  1. 2 milk liters of full fat


180 mins
  1. Blank step
    Add Photo

    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.

  2. Blank step
    Add Photo

    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!

  3. Blank step
    Add Photo

    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.

  4. Blank step
    Add Photo

    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.

  5. Blank step
    Add Photo

    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.

  6. Blank step
    Add Photo

    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.

  7. Blank step
    Add Photo

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

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords