Instant Homemade Khoya

This reel shows the preparation of instant khoya with milk powder.

Advantages of homemade soft khoya are –

• super fresh – in taste
• super moist – in texture
• super easy – to knead
• super soft – to eat.

This Khoya forms a base for many Indian sweets. Do check my Makkan peda,

Banana Malpua,

Red Rice Cocoa Modak

recipe reels which includes this khoya. As it’s homemade, it has super soft texture, supple & easily blends with other ingredients, and form a soft dough with little effort while kneading for sweets.

To make hard khoya use 1 cup milk powder to ¼ cup milk and add 1 tbsp ghee, this khoya can be used for laddoo, gujiya, halwa, and burfi. But it doesn’t go well with pedas and jamuns.

You’ll get best results if you use full-fat milk powder.

Ingredients:

For instant soft khoya:

• Milk powder – 1 cup
• Milk – ½ cup
• Ghee – 2 tbsp

Instructions:

1. Heat 2 tbsp ghee to a thick bottomed pan on med flame,spread the ghee evenly by rotating the pan.
2. Then add the milk and mix thoroughly.
3. Start adding the milk powder gradually, reduce the flame to low, and keep stirring constantly to avoid any lumps. If any lumps formed keep pressing with the back of the ladle to smoothen it.
4. After 10-12 mins of constant stirring,it rolls out into one solid lump.