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.