Khoya
Equipment
- Kadhai
- Wok
- Heavy-based Pan
- Bowl
- Refrigerator
- Muslin (Cheesecloth)
Ingredients
- 2 litres Whole milk (8½ cups)
Instructions
- Put the milk in a kadhai, wok or deep, heavy-based pan.
- Bring to the boil.
- Reduce the heat to low and cook, stirring after every 5 minutes until the milk is reduced by half.
- Stirring constantly and continually scraping in the dried layer of milk that sticks to the sides of the pan, continue to cook until reduced to a mashed potato consistency.
- Transfer to a bowl and continue to cool.
- When cool, this paste can be stored in the refrigerator for upto 2 days.
- It can also be dried and stored as a solid.
- Spoon the paste into a clean piece of muslin (cheesecloth).
- Then place in the sink weigh down with something heavy and leave to drain for about 1 hour.
- The resulting solid should be stored in the refrigerator, and can be grated or crumbled as required.
Nutrition
Serving: 400gSodium: 1mgCalcium: 1mgVitamin A: 1IUSugar: 1gPotassium: 1mgCholesterol: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1g
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