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.

Print Recipe
How to make khoya/khoa at home? Yum
Cuisine indian
Cook Time 120 minutes
Servings
Ingredients
Cuisine indian
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. 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.
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7 thoughts on “How to make khoya/khoa at home?”

  1. Home made khoya is always best..now a days in most places synthetic khoya is sold which is so not good..the khoya looks so fresh…looking forward to see some tempting khoya recipes.

  2. Though it’s time taking process but homemade are the best. Thanks for sharing….Deepa Hamaree Rasoi

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