Many sweet dishes, especially north Indian dishes ask for Khoya in the recipe. It is good if it is made at home. Both sweet and unsweetened khoya can be prepared at home.
In a hard bottom pan, add one litre of fresh cream milk or whole cream milk and keep it on a high flame stirring occassionally, till the milk gets reduced. Once about 85% of the moisture in the milk is gone, remove from flame and let it cool. Store it in airtight container and use it to make Kajjar ka halwa, Cashew Peda etc.
Care should be taken that the milk does not get burnt. To ensure that the milk does not get burned, a shallow non-stick pan can be used. The whole process can take about 2 to 2.5 hours
Comments