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!
Prep Time: Under 15 min
Cook Time: 2 to 4 hours
Yield: About 1-1/2 cups of Khoya
- 1.5 litres of full fat milk
Using a non stick pan helps a lot to avoid the milk from getting burnt. Even a little burn can spoil the entire milk.
Bring the milk to boil in the deep non stick pan.
Reduce the flame to between low to medium and continue to heat the milk.
Stir occasionally in regular intervals
until the milk completely thickens to form the khova.
This will take approximately 2 hours.
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