HOW TO MAKE FRESH HOMEMADE KHOYA
Khoya or Khova ,the main ingredient that enriches the taste of most indian sweets is basically made by reducing milk to a semi solid state. Unsweetened Khoya is used for making various sweets such as Gulab Jamun, Peda, etc. It is also added to kesari, halwa to make it more delicious. Eventhough we can buy khoya directly from stores nothing can be compared to the taste of fresh home made khoya. Try to use whole fat milk for making Khoya and definitely it smells and look rich and delicious. Now let us start with the preparation.
HOME MADE KHOYA RECIPE
Recipe Cuisine: Indian | Recipe Category: Basics | Prep Time: 5 mins
Cook time:2 1/2 - 3 Hrs. | Yield : 1 1/2 cups | Author: Aruna Manikandan
Ingredients
- 1 1/2 of full fat milk
Method
- Place a heavy bottomed pan with milk and bring it to a boil under medium flame.
- Now reduce the flame to medium low and continue boiling . Keep stirring occasionally and remove the solids that sticks on to the sides of the pan at regular intervals.
- When the milk starts thickening it changes into a pale yellow color. Extra care is needed from this stage since the milk tends to burn very fast . So keep stirring and scrap the milk solids very frequently.
- At the final stage most of the moisture from the milk will be gone turning it into a thick consistency with a granular texture. Stir it continuously to avoid it getting burnt.
- Once the moisture has completely gone , the khoya is ready.
- Turn off the flame and allow the khoya to cool down to room temperature.Store it in a container and refrigerate it
- Fresh Homemade Khoya is ready ....
Notes
- Make sure you cool down the khoya completely and then refrigerate it.
- Based on the quality of the milk the yield may differ slightly.
