How to Make Khoya

How to Make Khoya How to Make Khoya Khoya is a typical India food product that is used to make a number of Indian sweets. Though Khoya can be easily bought in the market, it can also be made at home. This way you not only get the best quality khoya but you can also get it in the desired form. The khoya you make at home can be used in making typical Indian sweets like kheer, burfi, laddoo etc. Many people love the taste on khoya powder on various sweets recipes like ‘gazar ka halwa’ and ‘rusgulla’ etc. Khoya is also known as Mawa in some parts of the country. Almost each festival requires one to make khoya for the sweets in India. And as Indian sweets are famous world wide, it is natural that you want to place it in your dinner table to give it a global taste.

If you have been thinking about making khoya at home, then there should be nothing that stops you. You can make khoya out of milk powder or condensed milk as well as plain boiled milk. You can make granules of Khoya or solid khoya as per your requirement. You can store this khoya in a cold dry place to use later. You can easily preserve it with mild preservatives as well. Here is how you can make khoya at home without much problem. Take a quick note.

Ingredients

Milk
Milk powder (optional)
One large boiling pot
Spoon to stir

Steps to make khoya

Set the boiling pot on the fire. Put the milk into it and let it boil. You should take full cream milk to get better khoya.
Once the milk comes to a boil, put the flames low and keep stirring it in between so that it doesn’t burn at the bottom.
You need to be thorough patient with it as it may take a while before the milk starts condensing.
Without burning the side of the milk pot, you need to let it shimmer for a few hours. Remember burnt milk is thoroughly useless.
Once it comes to a thick consistency and turns towards solidity, turn off the heat and let it cool.
Once it settles down, you can freeze it for a couple of days before its ready for use as normal khoya.
If you want to make sweet items like kala kand, then you can keep it less solid. You can add sugar and garnish it with chopped almonds and pistachio and cut into pieces and store in the freeze before you serve.
If you want to make milk cake, you can keep the milk semi liquid and add sugar to it. Stir it properly and let it cook in the oven for a few minutes to give it a little more thickness and shape. You can remove from oven and refrigerate it for some time before you serve it.
If you want to make rabdi, then you can mix sugar while the milk is still boil. Let it come to a semi solid form and remove it from the flame. Keep it in the fridge for some time and serve it cold.

There are many recipes that you can make with khoya and milk. All you need to do is learn them to make at home for a sumptuous and lavish meal.