Introduction:
Khoya is a kind of milk cheese which is made with the whole fat milk. Khoya is majorly used in all kinds of Indian and Bangladeshi sweets. It is used in many desserts as well such as kheer, firni, sheer, pudding and many more. It contains in it a lot of fats and all the goodness of milk. It is easily available at all milk shops. However, if you live in such a place or country where it is not available then you can make it at your home quite easily. There are many a methods through which khoyas are made. Some are very quick and some take time. Down are few popular recipes of making khoya.
Khoya
Ingredients:
Heat the boil until it comes to boil. Switch off the flame and add vinegar or lemon juice in the milk. You will see that khoya grains and water will start separating. Take a sieve and cover it with muslin cloth. Pour whole of the water over muslin cloth. You will find the khoya grains remaining there. Gather all the corners of cloth and make a tight knot of them and hand it somewhere so that the excess water gets drained. After four hours, your cheese will be ready. Take it out in the bowl and pour condensed milk over it and mix the two well. Your khoya is ready. Cover the bowl with plastic and keep it in the refrigerator.
Khoya (2)
Ingredients:
2liters of full fat milk
Preparation Process:
Cook the milk over low steam in a non-stick pan. Keep on cooking and stir gradually. After half an hour or an hour, milk will start to get thick and will change it color to golden brown. This is the time when it will start becoming khoya. After one more hour, you will see a thick brown like mixture in your pan and that will be khoya.
Khoya (3)
Ingredients:
Take milk in a bowl. Add hot water in little portions and keep on mixing with spoon. Stop when you find a thick mixture. Keep it in the fridge by covering with plastic.
Khoya is a kind of milk cheese which is made with the whole fat milk. Khoya is majorly used in all kinds of Indian and Bangladeshi sweets. It is used in many desserts as well such as kheer, firni, sheer, pudding and many more. It contains in it a lot of fats and all the goodness of milk. It is easily available at all milk shops. However, if you live in such a place or country where it is not available then you can make it at your home quite easily. There are many a methods through which khoyas are made. Some are very quick and some take time. Down are few popular recipes of making khoya.
Khoya
Ingredients:
- Milk two kilograms
- Two to four tablespoons of vinegar or lemon juice
- Muslin cloth
- Condensed milk (as much required) or 200 grams
Heat the boil until it comes to boil. Switch off the flame and add vinegar or lemon juice in the milk. You will see that khoya grains and water will start separating. Take a sieve and cover it with muslin cloth. Pour whole of the water over muslin cloth. You will find the khoya grains remaining there. Gather all the corners of cloth and make a tight knot of them and hand it somewhere so that the excess water gets drained. After four hours, your cheese will be ready. Take it out in the bowl and pour condensed milk over it and mix the two well. Your khoya is ready. Cover the bowl with plastic and keep it in the refrigerator.
Khoya (2)
Ingredients:
2liters of full fat milk
Preparation Process:
Cook the milk over low steam in a non-stick pan. Keep on cooking and stir gradually. After half an hour or an hour, milk will start to get thick and will change it color to golden brown. This is the time when it will start becoming khoya. After one more hour, you will see a thick brown like mixture in your pan and that will be khoya.
Khoya (3)
Ingredients:
- Two cups full cream powder milk (not tea whiteners)
- Half cup hot water
Take milk in a bowl. Add hot water in little portions and keep on mixing with spoon. Stop when you find a thick mixture. Keep it in the fridge by covering with plastic.
1 comment:
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