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How to make Khoya/Khoa
By
DK
on Apr 04, 2010
Khoa, Khoya is a milk cheese, made either from milk powder or traditionally by reducing whole milk in an open skillet for long hours. It is one of the most famous and a classic ingredient in Indian cooking where it is used both for savory as well as sweet dishes. But more often than not, you will see a plethora of age old traditional sweets calling for this ingredient. The richness that it adds to the sweets is indescribable. After trying a lot of store bought varieties and feeling miserable with results, I decided to switch to making my own about couple of years back. My observation is for the little time/effort that I put in, the result with fresh home made Khoya far exceeded any I have ever got from shops. It is not as hard as you might think and it keeps well in the fridge. See these steps to realize what a simple process this whole Khoya making business is. Trust me - you will never buy store varieties ever again!
Basic Information
Prep Time: Under 15 min
Cook Time: 2 to 4 hours
Yield: About 1-1/2 cups of Khoya
Ingredients
- 1.5 litres of full fat milk
Method
1
Using a non stick pan helps a lot to avoid the milk from getting burnt. Even a little burn can spoil the entire milk.
2
Bring the milk to boil in the deep non stick pan.
3
Reduce the flame to between low to medium and continue to heat the milk.
4
Stir occasionally in regular intervals
5
until the milk completely thickens to form the khova.
6
This will take approximately 2 hours.
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50 Responses to “How to make Khoya/Khoa”
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Hi, can I make Koya with powdered milk or evaporated mail, and can you give me a recipe. I live in Edmonton, Alberta, Canada and I’d like to make my own Gulab Jamoon, so send me a recipe. Thanks Dulari.
Reply to Ambi-RASGULLA RECEIPE –1 gallon milk-on gas -medium-let it boil- add 2-3 spoon lemon juice or vinegar ,you see all milk and water seperate,after in an hour drain water ,mix it ,make rasgulla balls ,can make 60 from i gallon.boil in sugar warer and add in thick sugar syrup..
Guys,can someone pls tell me how to make rasgullas. many thanks
easy method
kindly tell me how much khoya can be prepared by 1 liter of milk (in kgs)…plzzz its imp for meee………
Hi, I live in south africa and would like try and make khoya.can u pse mail me recipie for penda.
thanks for the info.
Hey there!
I am patiently waiting for my khoya to reduce down and am wondering if it needs to cool before adding the flour and baking soda for gulab jamun? THanks
I have a packet of milk powder given to me by my friend. Could you suggest a cipe with that? Can one make ricotta or khoya with the milk powder?
Thanks.
hyee..thanks for the recipe..im going to try it out!have been trying to get sum ready made stuff but they r soo hard to get in my place
but thanks to ur info i wil be having a great time doing these beloved delicacy!! 
Hi! I’ve been following ur blog religiously for months. U have such a wonderful space and i tried out sum of ur recipes and it came out toooooo good. (trust me, when am not even a regular cook at home.:) thanks so much for those minute details in every recipe, they are really helpful. Keep up ur good work!!:)