Khoya is an essential ingredient while making sweets (mithayian) in
Pakistan and India,
among them is burfi, a treat similar to fudge. It is also added to halwas such as “Gajar ka halwa” or “Pumpkin halwa”
and gives an extra rich flavor to it. Khoya is basically concentrated whole
milk and has a slightly oily texture to it. Making Khoya at home is a tedious
job but it is economical, as well as you know what you are putting in it, and
believe me all the effort you put in is worth the end result you get....
2 liters full fat milk
Take a heavy based pan or a non stick pan (as the non stick pan will avoid the milk from getting burnt), add the milk in and bring it to a boil then reduce the heat to medium and let the milk simmer until it reduces to half (it will take around an hour), do remember to stir every now and then. Let it simmer for another 30 minutes, once the milk starts to thicken up (the consistency of almost like condensed milk or evaporated milk ), the khoya is about to be ready, care should be taken at this point. Keep stirring frequently until it reaches a thick paste like consistency,, turn off the heat, and take the pan off the stove, that’s it you are done, let it cool down then transfer to a clean dry container.