Khoya or khoa is made by reducing and thickening milk in an open pan by repeatedly stirring for a couple of hours. It is widely used in Indian cuisine mostly in sweets , and also in some savouries. Pedas, gulab jamuns and gujiyas are few examples where khoya is used. I would say its something similar to ricotta cheese.
It usually takes a long time to make khoya , but is really worth the efforts and is uncomparable to the store bought ones. The process is not diffcult at all. The only thing is to ensure that the milk does not gets burnt at the bottom. So stirring repeatedly is very important.
Do come back to see some recipes with khoa soon!!
See recipe for khoya made with evapoated milk or creamer in 30 minutes.