Ingredients
6 cups full-fat milk
Method
Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan.
Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan.
Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes.
Use as required or store in the freezer till use.
Handy tips:
The khoya has to be cooled completely before freezing it. It stays fresh in an air-tight container in freezer for almost 15 days.
If the khoya is in freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.
