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Making Khoya (semi-solid thickened milk)


Making khoya might be time consuming but when it's done and added to any dish, khoya gives a richness of flavor unlike any other ingredient. This recipe makes approximately 200 grams of khoya.


  • 1 litre full-cream milk (buffalo milk gives the best results)


  • Put the milk into a heavy, thick-bottomed pan and bring to a boil on a medium flame.
  • When the milk boils, simmer and keep cooking till it reduces by 70 per cent and becomes thick and semi-solid. Stir occassionally to prevent the milk from scorching at the bottom of the pan.
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