Name: Homemade Khoya recipe by Poonam Bachhav at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Ingredients: 1 Liter full cream milk

ABOUT Homemade Khoya RECIPE

Khoya also known as mava is coagulated milk solids. It forms the base for wide variety of Indian sweets like Gulab Jamun , Pedha , Gajar ka Halwa , Gujiya , Barfi / Fudge etc . Khoya adds a rich creamy texture and perfect taste to the sweets it is been added. Khoya is easily available in market but during festive season as the demand of the milk products increases, there is always a risk of adulteration associated with it. To be on a safer side, I prefer to make khoya at home.

Instructions

Take milk in a non stick wok or a thick bottom wide pan. Bring the milk to boil.
Add a clean plate as shown in the image to the milk container and allow the milk to cook on a medium flame. Stir occasionally at regular intervals. The plate prevents milk from spilling down while it is boiling vigorously.
Once the milk is reduced to more than half its original quantity, remove the plate and reduce the milk further on a low flame.
Scrape the sides of the pan and stir continuously using a wide spatula to prevent the milk from catching the bottom of the pan.
After 35-40 minutes , we can see the milk has become thick and creamy. On further cooking we can see bubbles bursting from the bottom of the pan.
Heat the milk for 10- 15 minutes more or until it completely thickens to form Khova. For me it took exactly 50 minutes to get 240 grams of Khoya.

Similar Recipes