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 tosolids. It is a basic ingredient in many
Pakistani sweets and desserts like rice kheer, Katori here, khoya lass and I, and gulab jamun
Making khoya at home is quite easy. Here I
prepare khoya in two ways:s one is with fresh milk, and 2nd one with powdered
milk.lk
Powder milk khoya is as easy and quick as
fresh milk khoya, and 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, the complaint
from abroad is that khoya isn’t available in stores surrounding their area. So, especially for those, this is the best way to make khoya at home instead of searching
here and there.
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:
When making khoya, it's essential to use a thick-bottomed pan
Or kadai to prevent the milk from burning or browning at the bottom. If the milk burns, it can ruin all your hard work. A deep pan is also necessary to ensure that the milk doesn't spill out while simmering. I personally used my large non-stick kadai for this process, which works exceptionally well for making khoya.
Homemade khoya is significantly superior to store-bought versions. It embodies the richness and natural goodness of milk without any additives or preservatives. You can store this homemade khoya in the refrigerator for about 3-4 days, and if you keep it in the freezer, it can last for 6-8 days.
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To make this recipe, first prepare clarified
butter. Melt the ghee and keep it in the freezer for a half-hour.
Right after taking it out of the well-clarified butter is ready. Keep it 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 to
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 colormilk'sk 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,s and it turns
into a thick solid mass, as showinow the picture below the flame, and transfer it into any tin or bowl.l
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.r
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 into it, and turn the flame on. Constantly keep on stirring until it to boil_Turn down the flame to low, Now sta.t 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, 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 solid. 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, 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 f, full cream milk
- 2 tbsp butter
- 2 tbsp, ream
- ½ cup ofresh 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 melt the ghee and keep it in the freezer for half an hour. Right after, take it out and whisk until the 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,e then add clarified butter along with cream
- Stir to mix well
- When it starts to boil I'lll reduce the flatoeen 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,n the color changes from milky white to light skin color
- As milk thicknesses the chances of it sticking to the bottom of the paincreasees. Stir frequently to prevent sticking
- More than one and a half hours of milk will turn intoa 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,s as showinow 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 mediflamelam,e then turn off the flame
- Add cream and stir to mix well
- Keep stirring by pouring milinto itat, and turn on the flame
- Constantly keep on stirring until boiling
- 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
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