Khoya Recipe

Making Khoya at home

Khoya is a milk solid and can be made at home easily. Contrary to popular belief, making khoya at home is quite easy and simple, though it takes a bit of time!

On the other hand, buying khoya from market, though saves time, may not be a good thing because khoya that is sold in the market may be adulterated.

The good news is that while you are doing some other household work, you can prep your khoya on the side and it will be ready before you know it!

Khoya is a key ingredient in many Indian sweets such as gulab jamun, barfi, laddu, halwa, kulfi, gujiya, kalakand, etc.

There are three types of khoya:

  • Soft khoya
  • Hard khoya
  • Granular khoya

While making khoya, do keep in mind the following:

  • Always make khoya in a heavy bottom wok / kadhai.
  • Only use full cream milk to make khoya.
  • In one litre milk, you can make 200 – 225 gm of khoya.

Hard Khoya

Hard khoya is also the regular khoya. It is better to grate hard khoya while making sweets so that it blends smoothly into the dish. Hard khoya is used while making peda, laddu and barfi.

Hard Khoya

Hard Khoya

Ingredient:

Full cream milk – 1 litre

Method:

  • Take full cream milk in a heavy bottom kadhai.
  • When milk starts to boil, reduce the flame.
  • Keep stirring milk with a ladle at regular interval of 2 to 3 minutes.
  • Slowly, milk will start to thicken. Remember to keep scraping the milk solid that collects at the sides of kadhai.
  • After some time, milk will turn semi solid and look like rabri (a very taste and delicious sweet dish).
  • Now keep stirring the milk continuously to prevent it from burning. If milk burns, it will spoil the taste and flavor ofkhoya.
  • Keep stirring the milk till all the moisture evaporates.
  • As milk thickens, you will see many bubbles but within a few minutes, all the bubbles will disappear.
  • Switch off the flame.
  • Pure homemadekhoya is ready to use now. If not using immediately, collect all the khoya and shape it like a ball. Store it in a covered box and keep it in the refrigerator.
  • Use within 5-6 days.

 

Soft Khoya

 

The procedure to make soft khoya and hard khoya is the same however while making soft khoya, switch off the flame when milk starts to look like halwa. Soft khoya is used in gajar ka halwa, dal ka halwa, lauki ka halwa, gulab jamuns, kulfi and in gravies such as shahi paneer.

Soft Khoya

Soft Khoya

Granular Khoya

Granular khoya or danedar khoya is quite easy to make at home. However, you would need to add some lime juice or vinegar to the milk which gives the danedar / granular texture to the khoya. This khoya is used to make kalakand, milk cake and barfi.

Ingredients

Full cream milk  1 litre
Synthetic vinegar 2 tsp

Method

  • Mix 2 tsp vinegar in 4 tsp water.
  • Boil milk in a heavy bottom kadhai.
  • When milk starts to boil, lower the flame.
  • Keep stirring the milk with a ladle.
  • At regular interval of 1 or 2 minutes, put a drop of vinegar to the boiling milk.
  • When milk starts to curdle slightly, stop adding vinegar.
  • Keep stirring the milk at regular interval of 2 to 3 minutes.
  • Slowly milk will starts to thicken, keep scraping the milk solid from the sides.
  • As milk thickens, you will see many bubbles but within a few minutes, all the bubbles will disappear.
  • Switch off the flame.
  • Pure homemadekhoya is ready to use now. If not using immediately, collect all the khoya and store it in a covered box. Keep it in the refrigerator.
  • Use within 5-6 days.
Granular Khoya

Granular Khoya

 

4 replies

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