Homemade Khoya/Khoa

It is easier than you think, albeit a little tedious! But it is a good thing to have on hand when you are making traditional Bengali sweets/desserts. I made quite a few over the last couple of weeks. Some required Khoya while the others did not. The only special equipment that you will need for making this is a heavy bottomed pan. If you do not use a heavy bottomed pan, the milk will burn. Make sure you have about 45 minutes to 1 hour time on your hand. The first time I made this I baby-sat it the entire time. I got more confident the second time around and took quite a few breaks of 2-3 minutes each. 

I used a Greenlife ceramic pan like this one!

Ingredients: (Yield - about one cup)

• Whole Milk - 5 Cups
• Loads of patience

In a heavy bottomed pan, bring the whole milk to a boil on medium heat. Do not leave the pan unattended Then reduce the heat to medium low and let it simmer. Soon a skin will start to form  on top of the milk. Scrape all the sides and the bottom of the pan every 2 to 3 minutes. Slowly the milk will start reducing in volume. Continue stirring the milk once in a while and scraping the sides and the bottom every 2 to 3 minutes till most of the liquid evaporates and you are left with just coagulated milk solids or Khoya.

It will stay fresh in the fridge for 4 to 5 days or you can put it in a Ziploc and freeze it for future use. 

 

It is very crucial to choose the right pan. The pan has to be heavy bottomed, or the milk will burn.