Homemade Khoya | How to make Homemade Khoya

By Poonam Bachhav  |  26th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Homemade Khoya, How to make Homemade Khoya
Homemade Khoyaby Poonam Bachhav
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

76

2

About Homemade Khoya Recipe

Khoya also known as mava is coagulated milk solids. It forms the base for wide variety of Indian sweets like Gulab Jamun , Pedha , Gajar ka Halwa , Gujiya , Barfi / Fudge etc . Khoya adds a rich creamy texture and perfect taste to the sweets it is been added. Khoya is easily available in market but during festive season as the demand of the milk products increases, there is always a risk of adulteration associated with it. To be on a safer side, I prefer to make khoya at home.

Homemade Khoya is a delicious dish which is enjoyed by the people of every age group. The recipe by Poonam Bachhav teaches how to make Homemade Khoya step by step in detail. This makes it easy to cook Homemade Khoya in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Homemade Khoya at home. This amazing and mouthwatering Homemade Khoya takes few minutes for the preparation and 60 minutes for cooking. The aroma of this Homemade Khoya is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Homemade Khoya is a good option for you. The flavour of Homemade Khoya is palatable and you will enjoy each and every bite of this. Try this Homemade Khoya and impress your family and friends.

Homemade Khoya

Ingredients to make Homemade Khoya

  • Ingredients: 1 Liter full cream milk

How to make Homemade Khoya

  1. Take milk in a non stick wok or a thick bottom wide pan. Bring the milk to boil.
  2. Add a clean plate as shown in the image to the milk container and allow the milk to cook on a medium flame. Stir occasionally at regular intervals. The plate prevents milk from spilling down while it is boiling vigorously.
  3. Once the milk is reduced to more than half its original quantity, remove the plate and reduce the milk further on a low flame.
  4. Scrape the sides of the pan and stir continuously using a wide spatula to prevent the milk from catching the bottom of the pan.
  5. After 35-40 minutes , we can see the milk has become thick and creamy. On further cooking we can see bubbles bursting from the bottom of the pan.
  6. Heat the milk for 10- 15 minutes more or until it completely thickens to form Khova. For me it took exactly 50 minutes to get 240 grams of Khoya.

My Tip:

At any stage do not allow the milk to catch the bottom , as it gives a very bad burnt taste to khoya and the dish we make from it. Use greased non stick pan to avoid this.

Reviews for Homemade Khoya (2)

Shiva Pande2 years ago

Great recipe, nicely detailed...thanks for sharing,,.
Reply

Taahira Laiq2 years ago

this would be of great help!
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