|
Milk |
1 lt |
Method:
- Heat a wide thick bottomed big kadai with milk. Keep stirring continuously to avoid sticking to the bottom till the milk comes to a boil. Continue boiling in high flame. Stir in between and side by side scrap the sides. When the milk reduced to half, reduce the flame to medium. Keep stirring in between to avoid sticking and burning at the bottom.
- Once the milk reduced to 1/4, reduce the flame to lower-medium. Keep stirring continuously to avoid burning at the bottom.
- Once the milk reduced close to thick, keep the flame to low and keep stirring. Once the milk appears semi-thick (bubbles completely stops), switch off the flame. But continue stirring for 3-4 minutes to avoid malai formation (while stirring, press and stir using back of the ladle. By this way khoya becomes smooth and uniform).
- Allow to cool completely. Homemade Khoya is ready. Transfer into a air tight box and store in the freezer. Can be stored up to one month if kept in the freezer.
From 1 lt of milk, we get 200 gms of khoya.
