Homemade Khoya || Milk Powder Khoya Recipe || How to make Khoya at home with step-by-step photos and video
Homemade Khoya is a
dried evaporated milk solid, the milk is slowly simmered in a large Kadai till
all moisture evaporates and it reduces to solids_it is a basic ingredient in many
Pakistani sweets and desserts like rice kheer, Katori here, khoya lassi,gulab jamun
Making khoya at home is quite easy Here I
prepare khoya in two ways one is with fresh milk and 2nd one with powdered
milk
Powder milk khoya is as easy and quick as
fresh milk khoya, as well as I, have already shared another version of instant khoya that I had prepared within 5 minutes in a microwave
The quantity of prepared khoya depends on the
quality and fat percentage of the milk
Readymade khoya is generally available
at grocery and sweet stores in Pakistan/India but for most Asian people complaint
from abroad khoya isn’t available surrounding their area’s stores so
especially for those, this is the best to make khoya at home instead of searching
here and there
My Video Homemade Khoya:
Usually, I used to buy khoya from stores, as I
thought it saved time and did not have to go through the long process of
cooking. However,
with time I learned, making khoya is as easy as sev firni_specailly milk
powder khoya doesn’t take more time to prepare and the taste of milk khoya
or powder milk has a similar
On the other hand, if you prepare khoya as a side task, with you doing something else in the kitchen like chopping, preparing some
other recipes, etc. then it is not a time-consuming method since the milk
gets reduced on its own on a low flame
and all you have to do is stir and scrape at intervals it’s not tedious so I do
suggest preparing khoya at the same time besides cooking or doing some other chore in the kitchen. this is multitasking
and you have to be attentive
The pan to be used for making khoya:
Should be thick-bottomed or an overall thick pan or kadhi this is so that the milk doesn’t get
burned or brown from the bottom if it happens, then whatever effort you have put in goes to waste. the pan has to be deep too so that milk doesn’t fall out while
simmering I used my large non-stick kadhi to make the khoya. nonstick works
very well when making products like Khoya
Like all
homemade stuff, homemade khoya is also 100 times better than the store-bought
ones, there is just the richness and goodness of milk in this homemade khoya.no
additives or preservatives are added this khoya stays good for about 3-4 days in
the refrigerator in the freezer you can keep for 6-8 days
For Other Homemade Recipes:
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
To make this recipe firstly prepare clarified
butter melt the ghee and keep in the freezer for a half-hour
Right after taking it out and whisking well-clarified butter is ready_
Take a non-stick pan or heavy-based Kadai and
pour 2 full-fat milk into it_Bring the milk to boil over a medium flame
Then
add clarified butter along with cream_Stir to mix well
When it starts to boil reduce the flame between
low-medium
Scrape the sides and stir occasionally in
between to prevent milk from sticking to the bottom
After 40-45 minutes the milk will reduce to almost
half in quantity and will turn thicker. As it starts to thicken the color would change from milky white to light skin in color milk thickness the chances of it sticking to the bottom of the pan increase.
Stir frequently to prevent sticking, More than one and a half hours of milk will turn into a rabri texture
Stir continuously from this stage to prevent it
from burning_Cook until all moisture evaporates and it turns
into a thick solid mass as shown below the picture off the flame and transfer it into any tin or bowl
Let it cool down for 5 minutes Take the tin out of the khoya carefully
And allow cooling at room temperature_Once it cools down completely Store it in an airtight container in a refrigerator
Take a non-stick pan and then add butter_Melt it a little on medium flame then turn off
the flame, Add cream and stir to mix well
Keep stirring by pouring milk with that, turn the flame_
Little by little to
prevent lumps Once the powdered milk leaves the sides of the pot
Turn off the flame and transfer it to the tin/bowl
Let it cool down for 5 minutes then Take the tin out of the khoya carefully
And allow cooling at room temperature_Once it cools down completely Store it in an airtight container in a
refrigerator
This khoya can be used easily within a week by keeping it in the refrigerator
Homemade Khoya
is a
dried evaporated milk solids, The milk is slowly simmered in a large Kadai till
all moisture evaporates and it reduces to solids...
Ingredients of Fresh Milk Khoya:
- 2 liters, milk full-fat milk
- 4 tbsp, butter/clarified butter
- 4 tbsp, heavy cream
- Non-stick pan or heavy-based thick pan
- Wooden spoon
Ingredients of Powder Milk Khoya:
- 200g, powdered milk full cream milk
- 2 tbsp, butter
- 2 tbsp, cream
- ½ cup, of fresh milk
- Non-stick pan or heavy-based thick pan
- Wooden spoon
How to Make Homemade Khoya?
- To make this recipe firstly prepare clarified butter to it melt the ghee and keep it in the freezer for half-hour right after take it out and whisk until well-clarified butter is ready
- Keep in the refrigerator until required
- Take a non-stick pan or heavy-based Kadai and pour 2 full-fat milk into it
- Bring the milk to a boil over a medium flame then add clarified butter along with cream
- Stir to mix well
- When it starts to boil reduce the flame between low-medium
- Scrape the sides and stir occasionally in between to prevent milk from sticking to the bottom
- After 40-45 minutes the milk will reduce to almost half in quantity and will turn thicker
- As it starts to thicken the color changes from milky white to light skin color
- As milk thicknesses the chances of it sticking to the bottom of the pan increases. Stir frequently to prevent sticking
- More than one and a half hours of milk will turn into fabric texture
- Stir continuously from this stage to prevent it from burning
- Cook until all moisture evaporates and it turns into a thick solid mass as shown below the picture
- Turn off the flame and transfer it into any shape of tin or bowl
- Let it cool down for 5 minutes then
- Take the tin out of the khoya carefully
- And allow cooling at room temperature
- Once it cools down completely
- Store it in an airtight container in a refrigerator
Instructions 2:
- Take a non-stick pan and then add butter
- Melt it a little on medium flame then turn off the flame
- Add cream and stir to mix well
- Keep stirring by pouring milk with that, and turn on the flame
- Constantly keep on stirring until bringing it to a boil
- Turn down the flame to low
- Now start adding powdered milk little by little to prevent lumps
- Once the powdered milk leaves the sides of the pot
- Turn off the flame and transfer it to the tin/bowl
- Let it cool down for 5 minutes then
- Take the tin out of the khoya carefully
- And allow cooling at room temperature
- Once it cools down completely
- Store it in an airtight container in a refrigerator
*Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon