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Recipes >> Dessert, Mithai, Sweets Recipes > Khoya


Prep Time
10 Mins
Cook Time

35 - 40 Mins

As Desired
Homemade khoya is prepared in low budget and its also hygienic. This recipe of khoya used in mithai, desserts and cakes. If you live abroad then this homemade khoya recipe is a treasure for you because its not very common to get khoya from stores.
Viewed: 21987
Source:  Izza Kashaf
22 Ratings
3 out of 5 stars
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  • Full cream milk 2 liter
  • Lemon juice ¼ to ½ (for granular khoya)

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Cooking Directions

  1. For Simple/Plain Khoya: Boil milk in a heavy bottom pan.

  2. Reduce flame and let milk simmer on medium flame.

  3. Keep stirring occasionally, to avoid the milk to stick on the bottom of the pan.

  4. When the milk reduced let cool on room temperature, after cooling it will be more thick.

  5. Ready to use, wrap with cling foil and freeze into small portions.

  6. For Granular/Danaydaar Khoya: Boil milk in a heavy bottom pan then reduce heat and add 1/4 tsp of lemon juice first.

  7. Keep stirring spontaneously, It will start to curdle gradually.

  8. Don’t let water separate from whey and for that don’t stop stirring.

  9. Add more juice of lemon if required to curdle.

  10. Simmer on medium heat till solidify, granular/daneydaar khoya is ready to use for desserts/mithai/qalaqand.

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