Homemade Khoya/Khoa

Homemade Khoya/Khoa


It is easier than you think, albeit a little tedious! But it is a good thing to have on hand when you are making traditional Bengali sweets/desserts. I made quite a few over the last couple of weeks. Some required Khoya while the others did not. The only special equipment that you will need for making this is a heavy bottomed pan. If you do not use a heavy bottomed pan, the milk will burn. Make sure you have about 45 minutes to 1 hour time on your hand. The first time I made this I baby-sat it the entire time. I got more confident the second time around and took quite a few breaks of 2-3 minutes each. 
I used a Greenlife ceramic pan like this one!

Ingredients: (Yield - about one cup)
  • Whole Milk - 5 Cups
  • Loads of patience
In a heavy bottomed pan, bring the whole milk to a boil on medium heat. Do not leave the pan unattended Then reduce the heat to medium low and let it simmer. Soon a skin will start to form  on top of the milk. Scrape all the sides and the bottom of the pan every 2 to 3 minutes. Slowly the milk will start reducing in volume. Continue stirring the milk once in a while and scraping the sides and the bottom every 2 to 3 minutes till most of the liquid evaporates and you are left with just coagulated milk solids or Khoya.

It will stay fresh in the fridge for 4 to 5 days or you can put it in a Ziploc and freeze it for future use. 
 
It is very crucial to choose the right pan. The pan has to be heavy bottomed, or the milk will burn.



Comments

Sayantani said…
:-) you have some patience girl.

Popular posts from this blog

One Minute Eggless Chocolate Chip Cookie in a Cup

Cardamom Rosewater Pistachio Cake - Festive Flavors

Pork with Bell Peppers and Onions