How to make khoya/khoa at home?
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.
- Use a heavy bottomed pan for making khoya. Rub some ghee at the base of the pan.This will help in preventing the milk getting burnt. You can also use a heavy non stick pan instead. Pour the milk in the pan and allow it to boil. When it boils, start stirring in medium flame. Keep stirring at regular intervals until the milk thickens and the solid portion that is the khoya remains in the end. It will take around 2.5 to 3 hours.