Bring the Milk to boil in a heavy bottom
Reduce the heat and continue cooking at
simmering point. Keep stirring so that milk does not stick to the base of the
pan. As milk gets thicker stir more vigorously.
The Khoya is cooked when the milk is reduced to
a thick, dry lump and it has stopped sizzling.
Remove from the pan and leave it to cool. Use
For more stylish khoya add lemon juice after the
milk has boiled so that the milk coagulates. Then proceed as before. This type
of khoya is particularly used for Burfi.