Khoya is thickened milk. It is the main ingredient for many Indian sweets and desserts. It is very easy to make khoya at home. Although it is a bit time taking but homemade khoya is any day better than the store bought one as the store bought is often adultered. Make khoya at home and use it fresh to make mithais i.e. sweets and see the difference.
Khoya calls for milk. It is important to use full cream milk to make Khoya. Full cream milk gives the best results.
1. Heat a deep pan or kadhai and add 2 tbsp water. Water prevents milk from sticking to the bottom of the pan
2. Add 4 cups full cream milk
3. Bring milk to boil on a medium gas flame and keep stirring it at regular intervals of 2-3 minutes
4. By placing the spatula across the pan, the milk doesn’t overflow
5. While milk thickens, stir milk with a spatula and keep scraping the bottom
6. Once the milk has thickened considerably, stir it continuously or at regular intervals of 1 minute
7. Once the milk has thickened completely switch off the flame. It will harden when it comes to the room temperature. The process of making mawa using 4 cups or 1-liter milk takes around 40 minutes
8. This is how it becomes when it cools down
9. Absolutely greasy mawa or khoya is ready
10. Bon appétit Use homemade khoya to make any Indian sweets
PREP TIME Nil
COOK TIME 1 hour
TOTAL TIME 1 hour
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