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How to make Khoya
You can see after a day the khoya becomes thick and creamy. Pin
Expert Tips
Use a nonstick pan so that it doesn’t stick much. Also stirring often is the main tip. I used a and 1/2 liters of cows milk and got around 1 and 1/4 cups of khoya.You can use any packet milk too. I used my induction stove to avoid milk from overflowing. You can either use stove or induction stove. Use clean spoon everytime.Also while milk boils and thickens, use the same spatula make sure it is clean. Khoya can be used for many Indian sweets, curries,gravies etc. Khoya thickens more after it gets cooled down. It keeps well for 3 days if refrigerated. Cooking time may vary depending on the size of pan and also the water content in milk. Use a little wider spatula so that it covers most of the bottom area to avoid missing some bottom surface.When you miss stirring some area then it will burn and stick to the bottom. Make sure you cool down completely before you refrigerate it.
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Instant Khoya Recipe
Instant khoya recipe made with just 3 ingredients.This instant khoya is made with milk powder,ghee and milk as main ingredients.Khoya or mawa is nothing but reduced milk and is used in many indian sweets. This instant khoya can be made in just 5 mins.The traditional khoya recipe is made by slow cooking milk for hours.
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Steps to make instant khoya recipe:
Cool down then store in airtight container!Pin Now the khoya is ready to be used for indian sweets.
