Homemade Khoya Recipe - Yummy Traditional

Homemade Khoya Recipe

                                   
homemade-khoya-recipe-with-step-by-step-photos

Homemade Khoya || Khoya Recipe || How to make Khoya at home with step by step photos and video

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_it is a basic ingredient in many Pakistani sweets and desserts like rice kheerKatori herekhoya lassi,gulab jamun


Making khoya at home is quite easy here I prepared khoya in two ways one is with fresh milk and 2nd one with powder milk
Powder milk khoya is so easy and quick than fresh milk khoya, as well as I, have already shared another version of instant khoya that I had prepared within 5 minutes in 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 mostly Asian people complaint from abroad that 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
                                    
homemade-khoya


My Video Homemade Khoya:




Usually, I used to buy khoya from stores, as I thought it saves time and one does not have to go through the long process of cooking. However, with the time I learned, making khoya is as easy as sev firni_specailly milk powder khoya doesn’t take more time to be prepared and the taste of milk khoya or powder milk have similar
On the other hand if you prepare khoya as a side the task, with you doing something else in the kitchen like chopping, preparing some other recipes etc then it does not like a time-consuming method since the milk gets reduce 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
                                   
homemade-khoya


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 burn or browned from the bottom if it happens, then whatever effort you have put goes 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 brought ones, there is just the richness and goodness of milk in this homemade khoya.no additive 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:

                                                     
homemade-khoya
                     

To make this recipe firstly prepare clarified butter to it melt the ghee and keep in the freezer for a half-hour 
                                
freeze-the-ghee

Right after taking it out and whisk well-clarified butter is ready_Keep in the refrigerator until required

                       
clarified-butter-is-ready
                                 

Take a non-stick pan or heavy-based Kadai and pour 2 full-fat milk in it_Bring the milk to boil over a medium flame
                 
boil-the-milk


Then add clarified butter along with cream_Stir to mix well
                     
add-cream-and-butter-to-the-milk


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
                 
cook-the-milk
  
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_As milk thickness the chances of it sticking to the bottom of the pan increases.
                            
milk-gets-reduce-to0half-in-quantity


Stir frequently to prevent sticking_More than one and half hours milk will turn into 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_Turn off the flame and transfer it into any tin or bowl
                                  
milk-gets-thick


Let it cool down for 5 minutes_Then Take the tin out of the khoya carefully
               
take-the-out-tin


And allow cooling at room temperature_Once it cools down completely_Store it in an airtight container in a refrigerator  

             
allow-cooling-at-room-tempreture

Take a non-stick pan and then add butter_Melt it a little on medium flame then turn off the flame,Add cream stir to mix well
                          
melt-the-butter


Keep stirring by pouring milk with that, turn on the flame_Constantly keep on stirring until bringing it to boil_Turn down the flame to low,Now start adding powder milk 
                   
pour-milk-to-the-kadai


Little by little to prevent lumps Once the powder milk leaves the sides of the pot
                           
milk-powder-khoya-gets-thick


Turn off the flame and transfer to the tin/bowl
                         
fill-the-tin-with-khoya


Let it cool down for 5 minutes then Take the tin out of the khoya carefully
                      
take-the-tin-out


And allow cooling at room temperature_Once it cools down completely_Store it in an airtight container in a refrigerator  
                       
allow-cool-down-at-room-tempreture

                          
You can see both textures of khoya
              
have-a-look-texture-of-it

This khoya can be used easily within a week by keeping it in the refrigerator
                  
khoya-is-done





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:
  1. 2 liters, milk full-fat milk
  2. 4 tbsp,butter/clarified butter
  3. 4 tbsp, heavy cream
  4. Non-stick pan or heavy-based thick pan
  5. Wooden spoon
Ingredients of powder milk khoya:
  1. 200g, powder milk full cream milk
  2. 2 tbsp, butter
  3. 2 tbsp, cream
  4. ½ cup, fresh milk
  5. Non-stick pan or heavy-based thick pan
  6. Wooden spoon
How to make khoya?
Instructions 1:
  1. To make this recipe firstly prepare clarified butter to it melt the ghee and keep in the freezer for half-hour right after take it out and whisk well-clarified butter is ready
  2. Keep in the refrigerator until required
  3. Take a non-stick pan or heavy-based Kadai and pour 2 full-fat milk in it
  4. Bring the milk to boil over a medium flame then add clarified butter along with cream
  5. Stir to mix well
  6. When it starts to boil reduce the flame between low-medium
  7. Scrape the sides and stir occasionally in between to prevent milk from sticking to the bottom 
  8. After 40-45 minutes the milk will reduce to almost half in quantity and will turn thicker
  9. As it starts to thicken the color would change from milky white to light skin in color
  10. As milk thickness the chances of it sticking to the bottom of the pan increases. stir frequently to prevent sticking
  11. More than one and half hours of milk will turn into rabri texture
  12. Stir continuously from this stage to prevent it from burning
  13. Cook until all moisture evaporates and it turns into a thick solid mass as shown below the picture
  14. Turn off the flame and transfer it into any the shape of tin or bowl
  15. Let it cool down for 5 minutes then
  16. Take the tin out of the khoya carefully
  17. And allow cooling at room temperature
  18. Once it cools down completely
  19. Store it in an airtight container in a refrigerator 
Instructions 2:
  1. Take a non-stick pan and then add butter
  2. Melt it a little on medium flame then turn off the flame
  3. Add cream stir to mix well
  4. Keep stirring by pouring milk with that, turn on the flame
  5. Constantly keep on stirring until bringing it to boil
  6. Turn down the flame to low
  7. Now start adding powder milk little by little to prevent lumps
  8. Once the powder milk leaves the sides of the pot
  9. Turn off the flame and transfer to the tin/bowl
  10. Let it cool down for 5 minutes then
  11. Take the tin out of the khoya carefully
  12. And allow cooling at room temperature
  13. Once it cools down completely
  14. Store it in an airtight container in a refrigerator 
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