II Khoya (Dried Fresh Milk) II


  • 5 cups Milk
  • Juice of 2 lemons(optional)
  • Bring the Milk to boil in a heavy bottom saucepan.
  • Reduce the heat and continue cooking at simmering point. Keep stirring so that milk does not stick to the base of the pan. As milk gets thicker stir more vigorously.
  • The Khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling.
  • Remove from the pan and leave it to cool. Use within fortnight.
  • For more stylish khoya add lemon juice after the milk has boiled so that the milk coagulates. Then proceed as before. This type of khoya is particularly used for Burfi.