Ingredients
- 1 litre full-fat whole milk (higher fat = better yield and texture — do not use low-fat)
Method
Reduce
- Pour the milk into a wide, heavy-bottomed pan. A wide pan gives more surface area and speeds evaporation — don't use a tall narrow saucepan.
- Bring to a boil over medium-high heat. Once boiling, reduce to medium.
- Stir frequently for the first 20 minutes as the milk reduces. It can scorch on the bottom if ignored at this stage.
Thicken
- Once reduced by roughly half, reduce heat to medium-low. Increase stirring frequency — every minute or two.
- Continue cooking. The milk will gradually thicken from a liquid to a cream-like consistency, then to a paste.
- After 40–45 minutes total, the mixture becomes a thick, pale yellow paste that starts pulling away from the pan sides. Stir almost continuously at this stage.
Test for doneness
- The khoya is done when it forms a single cohesive mass that moves with the spoon, smells sweet and milky (not burnt), and holds its shape when a small piece is pressed between fingers.
- Texture should be slightly grainy — this is correct. Color should be pale cream to light golden, not white (undercooked) and not brown (scorched).
- Transfer immediately to a plate and cool completely before using or storing.
Storage
- Fridge: Up to 1 week in an airtight container.
- Freezer: Portion into 50g or 100g blocks, wrap tightly, freeze up to 3 months. Thaw overnight in the fridge before use.
Notes
- Full-fat milk is non-negotiable. Low-fat milk produces a wet, sticky khoya with poor texture and lower yield.
- A wide, shallow pan reduces faster than a tall narrow one. If you have a large skillet or kadai, use it.
- 1 litre milk yields approximately 200g khoya. Scale proportionally for larger batches.
- For a microwave method or milk powder shortcut, see Khoya Guide.
Variations
- Microwave method: Faster, slightly less depth of flavor — see Khoya Guide for full instructions.
- Danedar khoya: Cook a touch longer until the texture becomes distinctly grainy. Used specifically for gulab jamun.
- Batti khoya: Cook even further until completely dry and firm. Grates like cheese; used in some traditional mithai.
Added Oct 6, 2026 · Updated Oct 6, 2026