Making Khoya

• You will need a thick bottom pan with a wide mouth similar to a wok or karahi. The thick bottoms helps prevent the milk from sticking to the bottom and wide mouth provides a wide surface area for evaporation of water
• Add milk to the pan and bring it boil. After that simmer it at low heat while continuously stirring it so that it doesn’t stick to the bottom of the pan
• It's really important to stir the milk continuously throughout the process as otherwise it will stick to the bottom and sides and burn
• Also make sure to scrape the sides and the bottom of the pan from time to time to prevent milk solids from accumulating
• It takes about 45 minutes to an hour for the khoya to be ready but can take longer depending the heat of the burner of size of the pan
• When khoya is almost ready, milk will become almost solid like a slurry and will start to produce lots of bigg bubbles. Continue to stir for another five or so minutes after that until most of the liquid has evaporated. Turn off the heat when the mixtures becomes has a dense sludge like texture but is not harderened. The mixture will harden as it cools
• Bring the khoya to room temperature. Then store it in a glass or steel container and keep it in the fridge until you are ready to use
• The khoya will keep in the fridge for upto five days but it's better to use it as soon as possible