Homemade Khoya/Dried Evaporated Milk solids

In a heavy bottom pan Or Kadai, pour the milk and bring to gentle boil on low-medium heat. Once the milk is boiled, lower the heat and let the milk to simmer, string occasionally.

The milk will froth many times and layer of Malai (cream) will start forming on the top of the milk. Scrape the milk solid from the sides and bottom of the pan and add back to the milk.

Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to grainy texture and thickened. Stir milk in intervals helps to avoid the burning and getting browned from the bottom.

Continue to cook until you see bubble bursting in the reduced milk, at this point you need to stir and scrape continuously. When you see no more bubble bursting in the reduced milk, it’s time to switch off the flame.

Using spatula scrape the milk solid from the side and transfer the Khoya into bowl. Let it cool at room temperature. Khoya thickens as its cool down. Use as required to make varieties of Indian Sweets or refrigerate it covered for later use.