How to make khoya at home

Khoya is widely used in many Indian sweets and is extremely simple to make at home. One can always use store bought ones, but don’t you think, khoya made at home would be way better, tastier and fresher than those? You just need one ingredient and lot of time and patience to make this. It’s better to use full cream milk for making khoya, but one can make this with normal 3% fat milk too. I couldn’t get full cream milk today from the shop, so I ended up making this with the normal milk packet. With a litre of full cream, you will get around 200 grams of khoya, but I got around 177 grams of khoya with the normal milk. It took around an hour for the milk to fully reduce and become a dry solid mass. Stay tuned to some recipes made with this 🙂

Ingredients:

• Full cream milk 1 litre

Method:

• Take a litre of full cream milk in a thick bottom pan preferably with a wide mouth.
• Boil the milk on high flame.
• Once it is boiled, reduce the flame and keep on reducing the milk.

• Scrape the sides and keep stirring till the milk becomes a lumpy mass.

• Once cooled, it will thicken further and harden a bit.

• Store it in airtight containers and use it to make your favourite sweets n desserts. Below is an eggless cake made with this khoya.