Milk based sweets are the most popular kind of dessert in Indian cuisine, several of which require the use of khowa/khoya. Here is how to make it.
- 5 litres full cream buffalo milk
Take a thick bottomed pan or a kadhai , the bottom half of a pressure cooker or something like a Le Creuset casserole. Pour in the milk and bring to a boil over high heat. Reduce to low and continue to cook, stirring every 5 minutes to mix any solids accumulated at the bottom of the pan.Do not let the solids burn. Keep cooking and stirring till the milk gets a really thick consistency.This will take a couple of hours.
Patience is the key to khoya.(If it was possible I'd say set up some kind of mixing machine going like an icecream maker. This is an idea for some inventor.Any takers?*) Let the khoya cool. Keep refrigerated and use within 2 days.
(5 litres of milk makes approximately 1 kilo of khoya)
*Ooops.There is already a manufacturer of a khoya making mixer out there....